If you subscribe to the blog, then you know that we are bringing you several healthy recipes in January to start the New Year off on a nutritious foot. The slicer/shredder attachment is my most used attachment when it comes to vegetable prep. I put it to good use with Brussels sprouts and got through 2 pounds of vegetables in no time. After being roasted off they get tossed with a nutty, tangy, garlicky vinaigrette which make them hard to resist. Because vegetables should taste good if you are wanting to eat more of them.
This will seems like a lot of Brussels sprouts at first, but they shrink down as they roast. Just trim off the ends and remove any outer leaves that don’t look good.
Toss the sprouts with a little olive oil so they crisp up in the oven.
Rotate pans halfway through cooking time, to ensure even cooking.
While the Brussels sprouts are roasting, go ahead and make the vinaigrette. It can also be made several days in advance and just stored in the refrigerator until ready to use.
Once the Brussels sprouts are done cooking, the vinaigrette should be immediately poured over and tossed with them. When still warm, vegetables soak up sauces better. A little toasted sesame seeds can be added as well if desired.
Let us know if you have any questions or comments. Happy cooking!
Roasted Brussels Sprouts with Toasted Sesame Vinaigrette
Prep Time: 15 minutes
Cook Time: 25 minutes
908 g. (2 pounds) fresh Brussels sprouts
41 g. (3 Tbsp.) olive oil
7 g. (1 tsp.) low sodium soy sauce
5 g. (1 tsp.) fish sauce
12 g. (1 Tbsp.) date syrup or dark honey
45 g. (3 Tbsp.) white wine vinegar
28 g. (2 Tbsp.) toasted sesame oil
1 medium clove garlic, minced
toasted sesame seeds for garnish, optional
Preheat the oven to 375º F. Rinse and trim the core end off the Brussels sprouts.
Set up the Ankarsrum base with the slicer/shredder attachment and the slicing drum. Place a large bowl underneath to catch Brussels sprouts. With the speed set on high (6 o’clock) use the plunger to help feed the Brussels sprouts through.
Toss sliced Brussels sprouts with the olive oil and divide evenly between two half sheet pans. Cook for 25 minutes, rotating halfway through.
While Brussels sprouts cook, whisk together remaining ingredients, except for sesame seeds, in a small bowl.
Once Brussels sprouts are cooked, transfer to a large bowl. Toss with vinaigrette to evenly coat and sprinkle with toasted sesame seeds if desired. Serve immediately.
Yield: 6-8 servings