Ingredients⌗

  • 1 lb Broccoli Flourets
  • 1 lb Brussel Sprouts
  • 2 cloves garlic
  • olive oil
  • aged balsamic
  • salt
  • pepper
  • Honey

Cook⌗

  1. Brussel Sprouts - Halved or quartered depending on size. If the outer layers fall off, toss them in too!!! they get really crispy and delicious

  2. Broccoli florets - Smaller is better so that they crisp up. (stems work too…don’t crisp up but are tasty anyway!)

    1. (QTY of both is to taste and according to the roasting pan. You want to leave room so that they don’t steam, but crisp up. A large cast iron works GREAT.)

  3. 1-2 cloves of garlic, roughly chopped.

  4. Combine all in a large bowl, coat with Olive Oil. Salt and Pepper.

  5. Put into a roasting dish - I like to make sure that each brussel sprout is cut side down for optimal crispness.

  6. Roast in a 425 degree oven for about 15-18 mins. Toss and turn, continue to roast another 10 mins or so.

  7. Sauce:

    1. 1/8 cup Olive Oil
    2. 1/8 cup Aged Balsamic Vinegar
    3. (Equal parts…if you want to make more….I often shy towards slightly more Vinegar)
    4. pinch of Salt
    5. pinch of pepper
    6. healthy squeeze of Honey.
    7. Whisk up!

  8. Plate the Green Goodies, drizzle with sauce!

Source⌗

Oscillator Original