Team Amber prefers oven roasted and team Ben (the hubs) prefers grilled.
About a month ago, the hubs & I went to a local restaurant (Sebastian’s table) and had the best brussels sprouts we’ve ever tasted. I don’t know who Sebastian is, but he is a culinary genius. Since then, we’ve been on a mission to figure out how to produce that same type of deliciousness in our own kitchen. The hubs thought he could replicate the recipe by grilling, but my hypothesis was that oven roasting would provide the desired result. (Spoken like a true scientist)
So we put the two cooking methods to the test. I prepared the same sauce for each batch, but I roasted my batch and the hubs grilled his. The roasted batch may have had some extra added goodness to it in the form of almonds and cherries. That’s not cheating at all, right?
Everything was going great until……..
(Insert dramatic sound effects here…..dun dun dun)
Our favorite type of brussels went missing. Meet Jasper Ralphio, PhD. Seriously, you can’t have a beard like that without a PhD.
Jasper Ralphio is a three year old Brussels Griffon. We were so wrapped up in our cook off, that I somehow lost track of little Jasper. I noticed he wasn’t in the kitchen with me, which he’s usually with me at all times, so something was up. I looked all over the house and then went searching the neighborhood like a crazy woman in hopes of finding him. Luckily, he hadn’t even left the house. I thought maybe he had snuck out while Ben was going outside to grill, but it turns out that no, the little stinker was just hiding under the bench in the kitchen.
I’m assuming he heard us talking about cooking the brussels, and he thought this meant him? Poor baby. So the cooking was delayed for a short while, but quickly started again after Jasper was found.
So who won the great brussels cook off?
And that’s why they pay me the big bucks.
- 1 pound brussels sprouts- washed, quartered
- 3 TB Olive Oil
- 3 TB Balsamic Vinegar
- 2 TB Balsamic Glaze (Trader Joes)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 4 Tablespoons dried cherries (chopped)
- 3 Tablespoons sliced almonds
- Preheat oven to 375.
- Wash and chop brussels sprouts and place in bowl.
- Chop cherries and add cherries and almonds to the same bowl with the brussels sprouts.
- Prepare your sauce using the olive oil, balsamic vinegar, balsamic glaze, salt, pepper, garlic powder, dry mustard and onion powder. Whisk together and pour mixture over brussels sprouts, cherries, and almonds. Using clean hands or a spoon, make sure all the brussels sprouts are coated with the mixture.
- Spray a baking sheet with nonstick cooking spray and then spread the brussels sprouts mixture evenly on the baking sheet.
- Bake at 375 for 20-25 minutes.