Roasted Brussels Sprouts with Blood Orange Dressing
Author: 
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
  1. Remove the rind from the blood oranges in strips with a vegetable peeler.
  2. Squeeze the juice out of the blood oranges into a large bowl.
  3. Add hazelnut oil. A few tablespoons should be fine.
  4. Add a splash of lemon juice, a tablespoon of sugar and a little salt and pepper.
  5. Add a good tablespoon of the dried shallots.
  6. 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.
  7. Let the dressing bloom at room temperature while you roast the sprouts.
  8. Oil a sheet pan generously with sunflower oil and sprinkle on some salt.
  9. Lay the sprouts cut side down and then scatter a little more oil and salt on top.
  10. Scatter the blood orange peel on top of the sprouts.
  11. Roast in a 375 degree F. oven for 20 minutes or so, depending. You don't want them too soft.
  12. 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.
  13. 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/