Crispy Brussels Sprouts Recipe
pickled carrots, toasted walnuts, fresh herbs, smoked chili vinaigrette
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Ingredients
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Brussels Sprouts
Pickled Carrots
Toasted Walnuts
Smoked Chili Vinaigrette
Fresh Herbs
Method
Prepare Brussels Sprouts
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. Toss them in a bowl with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until crispy and golden brown.
Pickle the Carrots
Make Pickled Carrots
While the Brussels sprouts are roasting, peel and slice the carrots into thin strips. In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer, stirring until the sugar dissolves. Pour the mixture over the carrots in a jar and let them pickle for at least 30 minutes.
Toast the Walnuts
Toast Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
Make Vinaigrette
Prepare Smoked Chili Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, smoked paprika, chili flakes, honey, salt, and black pepper to taste. Adjust seasoning as needed.
Assemble and Serve
Combine and Serve
Once the Brussels sprouts are roasted, combine them in a serving bowl with pickled carrots, toasted walnuts, fresh herbs, and drizzle with smoked chili vinaigrette. Toss gently to combine and serve immediately.