Brussel Sprouts are a highly misunderstood vegetable – so good if cooked properly. Try this recipe to chase away the mid-winter blues.
Chef Sidney’s Roasted Brussel Sprouts
10-15 brussel sprouts, cut in half
6 purple fingerling potatoes, cut in half
6 gold fingerling potatoes, cut in half
6 dried figs
1/4 cup fresh tarragon, chopped
1/4 cup fresh sage, chopped
Sea salt
Cracked black pepper
1/2 cup white wine
1/2 cup olive oil
Juice of one lemon
Fresh chopped garlic to taste
1 tablespoon honey
Preheat oven to 350°f. Combine fresh herbs, olive oil, white wine and lemon juice, garlic and honey to make marinade. Add salt and pepper to taste. Add the sprouts and potatoes to the marinade and coat thoroughly. Let stand for at least 15 minutes. Place the marinated veggies on a roasting pan and cook until al denté (about 30-40 minutes). Enjoy!
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