Another Brussels Sprouts Recipe! (Sponsored)

Brussels sprouts are one of our favorite vegetables, so it's not surprising that I have multiple recipes for preparing the mini cabbages on this blog. Normally I make something with a sweet-spicy edge, like roasted sprouts tossed in a gochujang-maple syrup glaze, but I really like the idea of this recipe. I'd make it in the summer with fresh herbs from my garden, but it's November and the weather forecast called for snow flurries this weekend (!) so I'm officially kissing my basil plants goodbye. Sometimes I buy herbs from the supermarket, but that tends to be wasteful. I end up tossing as much or more than I use into the compost bin. But I love these frozen herb cubes by Dorot Gardens, and buy them when I can. The garlic is especially useful, as I really hate chopping garlic (and get Mr Minx to do it when I can). One frozen cube = 1 clove of garlic. The herb cubes each equal a teaspoon of chopped fresh herb. 

George Duran's Herbed Roasted Brussels Sprouts

I like my roasted brussels sprouts to be really brown and crispy, so I'd make changes to this recipe. I'd toss the sprouts in 1 tablespoon of olive oil and roast them at least 30 minutes to start, then toss them with the defrosted herbs + other tablespoon of oil and roast another 10-15 minutes until they are much browner and very tender. I wouldn't add the onion at all. Carrots are optional, but I might like to roast those separately, in larger pieces, and then combine them with the sprouts. I'm going to make this for Thanksgiving and will post the photo here and on Instagram later.

3 cubes Dorot Gardens Basil

3 cubes Dorot Gardens Parsley

3 cubes Dorot Gardens Cilantro

3 cubes Dorot Gardens Garlic

2 tbsp extra virgin olive oil

1 lb. brussels sprouts, outer leaves removed, trimmed, and cut in half

2 medium carrots, peeled and finely chopped

1/2 medium onion, finely chopped

Salt and pepper, to taste

 

Preheat your oven to 425°F

Place all frozen Dorot Gardens cubes in a microwave safe bowl and add 2 tbsp olive oil. Microwave for 1 minute.

Place brussels sprouts in a medium bowl and add carrots and onions. Mix in microwaved herbs and garlic, season generously with salt and pepper, and place on a baking sheet.

Roast for 30-45 minutes, just until it begins to brown. Remove from oven and season more to taste.

Serves 4-6. 

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Posted on Minxeats.com.