This is a great addition to any many meal doing the fall season when brussels are in season.
What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities. After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”. As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.
Brussels sprouts have made a culinary resurgence in the last few years. You can’t go to a restaurant with out seeing brussels sprouts on the menu. So I jumped on the bandwagon too. I love a good crispy brussels sprout and this recipe shows you how to achieve perfect char and crunch at home. Not to mention, the blackberry reduction is a sweet compliment just takes the dish to another level.
How To Trim Brussels Sprouts?
Even though they look like their cousin the cabbage, and you’re tempted to chop their bottom off as you would cabbage, but that’s going to ruin them; you’ll simply end up with leaves. Tiny Brussels should be eaten whole, while bigger ones can be halved horizontally from the middle in two or four ways, perfect for this vegan Brussels sprout recipe. They can also be shredded to suit your preference. Only remove inedible parts from your brussels sprouts.
Can I Use Frozen Brussels Sprouts?
Sure, but let me warn you they won’t taste as good as fresh. The freezing and thawing process breaks down the integrity of brussels sprouts, making it harder to achieve a crispy exterior. If using frozen, I would let them thaw out completely using a paper towel to help absorb as much excess moisture as possible before roasting.
Place your thawed sprouts right on top of your baking sheet, sprinkle some olive oil and seasonings on them, and put them in the oven until they are golden brown.
Tips For Crispy Brussels Sprouts?
- Make sure to cut them in half from the tip to the stem so they can get crispy down to the inside.
- Do not be afraid to use high heat; preheat your oven and the pan before roasting your sprouts.
- Place the oiled sprouts on the pan face down. So the heat is directly on the leaves.
How To Store Roasted Brussel Sprouts?
Simply put them in an airtight storage container or storage bag and refrigerate or freeze .
- 1½ lbs Brussels sprouts halved
- ¼ cup balsamic vinegar
- ¼ cup fresh orange juice
- ¼ cup water
- 1 cup blackberries
- 2½ tablespoons vegetable oil
- 2 tablespoons sugar
- 2 tablespoons butter
- 1½ teaspoons salt
- ½ teaspoon pepper
- pinch grated orange rind
- Preheat oven 425 degrees and line baking sheet with aluminum foil.
- In a large bowl mix brussels sprouts with 1½ tablespoons of vegetable oil. Toss with you hands to make sure all the brussels sprouts are coated. Generously season the brussels sprouts with salt and pepper.
- In a large pan on medium high heat, pour in 1 tablespoon of vegetable oil, or enough to just barely coat the bottom of the pan. Wait for oil to get hot, then add in brussels sprouts. Brown the brussels sprouts for approximately 10 minutes continuously stirring (every 2 minutes or so) making sure that all the sides get a char. In the last minute add butter and toss so that all the brussels sprouts are coated with the butter.
- Pour sprouts on baking sheet. Sprinkle on fresh rosemary and put into the oven for 10-15 minutes.
- In a sauce pan, heat the blackberries, balsamic vinegar, orange juice, orange rind, sugar and water on high heat for five minutes, continuously stirring so that the berries start to break down. Reduce heat to soft boil and stir for another 4-5 minutes until mixture reaches a syrupy texture.
- Remove brussels from the oven and top or toss with blackberry reduction. Serve warm.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.