Roasted Balsamic Brussels Sprouts with Cranberries and Red Onions

Brussels Sprouts (finally getting it right after I've typed brussle sprouts, brussel sprouts, brussles sprouts..). I never really saw the big deal with these. As a matter of fact, I thought they were insanely repulsive. I remember being eleven and my mom had boiled them in salty water and told me to try one, only to find that they were like crunchy, bland, mini-cabbages I never wanted to eat again. 

I mean, it was that bad. I was convinced they were worthless wastes of cellulose and chlorophyll put on this earth to taunt me as a vegetable that actually tasted like dirt. 

That was until I was eighteen and my mother made pan-roasted Brussels sprouts, and my life changed completely. It was almost like the roasting process magically made them caramelized, charred, and actually heavenly instead of nasty. 

Like the pie, I had not actually ever made them before. I knew I would love them, and that my picky husband probably would to (only if I didn't ask him to try them and he did it on his own).

Yield: 9 inch pie

INGREDIENTS

B R U S S E L S  S P R O U T S

  • 3-5 cups Brussels sprouts, quartered or halved
  • 2 tsp salt
  • 1 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1/2 julienned red onion
  • 1 cup cranberries
  • 2 tbsp fresh rosemary leaves
  • 1 tbsp coarse black pepper
  • 3 cloves of garlic minced

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a mixing bowl until everything is coated in the oil/mustard/spice mixture.
  3. Transfer ingredients to a 9 inch glass baking dish (or whatever you choose)
  4. Bake for 20 minutes, or until sprouts are brown/black and bubbling.
  5. Allow to cool for 5-10 minutes, or serve immediately!

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