Part Two of our Three Dish Dinner is The Side.
It took me about 24 years to actually like Brussel Sprouts – now I cannot get enough of them. Trust me, give these childhood enemies a second (or third) chance. This dish combines some sweet and sour and compliments the main dish (to follow next!).
1 pound of Brussel Sprouts
3 Cloves of Roasted Garlic *(see recipe in Part One of the Three Dish Dinner)
1/4 c. Chopped Fresh Parsley
3 Tablespoons of Olive Oil
1 cup Balsamic Vinegar
Coat the bottom of a large skillet with Olive Oil. Slice three cloves of Roasted Garlic and warm in oil. Slice the Brussel Sprouts in half and add to the Garlic and Oil. Saute the Brussel Sprouts in the Oil until bright green and al dente. Add Salt and Pepper to taste. While the Brussel Sprouts cook, cook the Balsamic Vinegar in sauce pot over medium-high heat. Zest one Clementine and a to the sauce pot. Add the juice of two clementines to the balsamic vinegar (you can add the peels too but remember to pull them out). Let the sauce reduce until it thickens like a syrup. Add two peeled and sectioned Clementines and the Parsley to the Brussel Sprouts and cook for 1 minute to warm the fruit. Place the Brussel Sprouts and Clementines in a bowl and dress with the Balsamic reduction. Add additional Parsley and Clementine zest for garnish.
A & OFollow @ForkItBlog
- Simple Side Dish | Roasted Sriracha Brussels Sprouts (sippetsandsharpies.com)
- Honey balsamic Brussels sprouts (everyhealthyday.com)