Last night we sat down and Eric ate a whopping 4 brussell sprouts! (I consider this a small victory!) I roasted them along with cauliflower, shallots, and dried cranberries in a sweet balsamic, brown sugar, and rosemary marinade. The vegetables were delicious! I think if I added bacon to the mix, he may have eaten just a few more!
Sweet Roasted Cauliflower & Brussell Sprouts
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 head of cauliflower, cut into florets
2 cups brussell sprouts, halved
2-3 large shallots, quartered
1/4 cup dried cranberries
1 tablespoon fresh rosemary, finely chopped (dried is ok too)
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 heaping tablespoon brown sugar
1 teaspoon minced garlic
salt & pepper
Preheat oven to 400 degrees.
Add cauliflower, brussells, and shallots into a large mixing bowl. In a measuring cup, add oil, vinegar, rosemary, garlic, and brown sugar. You should have about a 1/2 cup of marinade. Mix together and microwave for 20 to 30 seconds. This will allow the sugar to melt and the flavors to blend. Pour over the vegetables and toss. Spread out on a baking sheet and roast for 15 minutes. Turn vegetables and add dried cranberries. If you add the cranberries too soon, they get very hard. Continue to roast for another 10 to 15 minutes.
click here for a printable version of this recipe