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Chef Don's
Favorite Side Dish Recipes
Roasted Brussels Sprouts
Serves 4-6
2 pounds Brussels sprouts
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
1/4 cup pine nuts
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup balsamic vinegar
Heat
the oven to 425 degrees F. Cut the bottoms off the Brussels sprouts and
trim off any damaged outer leaves. Soak them in a bowl of cold water
for a few minutes and drain them well. Cut them in half and put them
into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder,
salt, and pepper. Add the olive oil and vinegar and toss everything
well to coat. Put the roasting pan into the oven and cook for 20
minutes. Give everything a good stir and cook for 25 minutes more, or
until the Brussels sprouts are nicely browned and caramelized. Serve
immediately.
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