Roasted Brussels Sprouts With Balsamic

Local food isn't only about local food producers. It's also about supporting independent stores who carry products you enjoy. LeRoux Kitchen on Commercial Street in Portland is a foodie's dream. They carry many, many specialty foodstuffs and kitchen gadgets. They started in Maine but have been well received, opening stores in Martha's Vineyard and most recently, Portsmouth, NH. One of our favorite product lines they offer has always been the wide selection of fine, aged balsamic vinegars. They come in funky, refillable bottles and there are a number of different flavors and ages to choose from. Try a white balsamic in a salad dressing or the more traditional pairing of balsamic with fruit such as strawberries.

Here we've used their 15 year balsamic at the end of the cooking process to add just a simple note of complexity to the earthy flavors of Brussels sprouts. Try this along side of a full flavored brown ale like Smuttynose's Old Brown Dog.

1 lb. Brussels sprouts, ends trimmed, tough outer leaves removed, and halved
1 large shallot, thinly sliced
1/4 cup low sodium vegetable broth
1 tbsp. olive oil
generous pinch pepper
1 1/2 tbsp. aged balsamic vinegar
salt to taste

Preheat oven to 400 degrees F. In roasting pan combine Brussels sprouts, sliced shallot, vegetable broth, olive oil, and pepper. Toss to coat and cover. Roast for 25 minutes. Remove from oven and peek inside. Looks good, yeah? We're not done. Add balsamic, salt to taste, and stir to coat the sprouts. Make sure you're scraping up any caramelized bits on pan. That's the good stuff. Cover and cook for 15 more minutes. Serves 2 normal folks or 1 Jereme.


Mihl said...

I clearly don't eat those Brussel sprouts often enough! And roasting them with balsamic vinegar makes them sound even yummier!

Kate. said...

where did you find those? they look so tasty, and all i have are frozen ones (not as tasty). i didn't eat enough of them in the fall, want some now!

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