Roasted Brussels Sprouts Recipe

Preparation and Cooking

1. 1

   Prepare the Brussels Sprouts

   Preheat your oven to 200°C (400°F). Rinse the Brussels sprouts under cold water, trim the ends, and remove any yellow or damaged leaves.

2. 2

   Season the Brussels Sprouts

   In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.

3. 3

   Roast the Brussels Sprouts

   Spread the Brussels sprouts on a baking sheet in a single layer and roast them in the preheated oven for 20-25 minutes, or until they are golden brown and tender, flipping halfway through.

4. 4

   Caramelize the Onion

   While the Brussels sprouts are roasting, thinly slice the onion. Heat a tablespoon of olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15-20 minutes.

5. 5

   Prepare the Yogurt Sauce

   In a small bowl, mix the caramelized onions with the yogurt and honey until well combined. Adjust seasoning with salt if necessary.

6. 6

   Pickle the Jimmy Nardello Peppers

   Slice the Jimmy Nardello peppers into strips. In a saucepan, combine vinegar, water, and sugar, bringing it to a boil. Pour this mixture over the sliced peppers in a jar and let them sit for at least 30 minutes to pickle.

7. 7

   Serve

   Once the Brussels sprouts are roasted, plate them and drizzle the caramelized onion yogurt sauce on top. Add the pickled Jimmy Nardellos on the side as a garnish.