Roasted Brussels Sprouts with Blood Orange Dressing
Author: Renate Valencia
Recipe type: Side dish
Cuisine: American
Prep time:
Cook time:
Total time:
A colorful vegetable side dish served warm or at room temperture.
Ingredients
2 pounds Brussels sprouts, trimmed and cut lengthwise
2 blood oranges
Sunflower oil (for roasting)
Hazelnut or roasted sunflower oil (can sub a mix of peanut and regular sunflower oils)
Dried shallots (can sub dried onion)
Lemon juice (need only a splash)
Sugar (need only a little)
Salt & pepper
Method
Remove the rind from the blood oranges in strips with a vegetable peeler.
Squeeze the juice out of the blood oranges into a large bowl.
Add hazelnut oil. A few tablespoons should be fine.
Add a splash of lemon juice, a tablespoon of sugar and a little salt and pepper.
Add a good tablespoon of the dried shallots.
Whisk, taste and correct seasonings to your liking. The dressing should be bright and toasty with a hint of sweetness. If too thin, add oil.
Let the dressing bloom at room temperature while you roast the sprouts.
Oil a sheet pan generously with sunflower oil and sprinkle on some salt.
Lay the sprouts cut side down and then scatter a little more oil and salt on top.
Scatter the blood orange peel on top of the sprouts.
Roast in a 375 degree F. oven for 20 minutes or so, depending. You don't want them too soft.
Allow to cool for 5 minutes and then transfer the sprouts gently to the bowl with the dressing and turn with a spoon every now and then until they're warm or at room temperature and serve.
Top with fried onions, first, if you like
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/easter-2018-and-brussels-sprouts-with-a-blood-orange-dressing/