Growing up brussels sprouts were not my favorite. They were always served to me bland and over-cooked. This recipe, on the contrary, is delightful. The sherry adds a rich flavor to the brussels that'll leave you running back for seconds!
Ingredients:
2 cups of brussels sprouts
2 tbsp of garlic (minced)
1/2 tsp black pepper
1 tsp of salt
1/4 tsp of red pepper flakes
1/4 cup of olive oil
1/3 cup of pumpkin seeds
1/4 cup of brown sugar
1/4 cup of sherry vinegar
1/2 tsp of water
1/2 cup of shallots
1 cup of grapeseed oil
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Preheat oven to 400°. Cut brussels sprouts in half and clean accordingly. Mince garlic and set aside. Afterward, chop shallots into strips. Next, create a spice blend of black pepper, salt, and red pepper flakes. To continue, combine brussels, spices, garlic, and olive oil in a bowl leave a small bit of oil and spices for your pumpkin seeds. Next season your pumpkin seeds with the leftover oil and spices. Add both the seasoned brussels sprouts and pumpkin seeds onto a baking sheet.
Place into the oven and roast the pumpkin seeds for 10 minutes or until golden, and continue roasting the brussels for another 15 minutes or until crispy and golden. Meanwhile, while the brussels and pumpkin seeds are baking in the oven pour your brown sugar, sherry vinegar, and water into a pot and bring it to a boil. Cook for about 5-7 minutes or until you see that it has reduced half the size. Remove and let cool.
Heat up 3/4 cup of oil in a pot on medium-high heat. Fry shallots for about 5 minutes until crispy and golden. Lastly, combine your brussels, fried shallots, pumpkin seeds together, and drizzle the glaze on top.