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Ingredients
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Brussels Sprouts
Red Pepper Sauce
Pickled Onions
Method
Brussels Sprouts
- 1
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut the sprouts in half.
- 2
Roast Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
Red Pepper Sauce
- 3
Roast Red Peppers
While the Brussels sprouts are roasting, roast the red bell peppers. Place them on a baking sheet and roast in the oven for 20 minutes, or until the skin is blistered and charred. Remove from the oven and let cool. Once cooled, peel off the skins and remove the seeds.
- 4
Blend Sauce Ingredients
In a blender, combine the roasted red peppers, garlic cloves, olive oil, balsamic vinegar, and salt. Blend until smooth and adjust seasoning to taste.
Pickled Onions
- 5
- 6
Make Pickling Liquid
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 7
