On Monday, we trekked out to my parent’s house for Thanksgiving. Mum prepared the whole works – turkey, mashed potatoes, sweet potatoes, carrots, bread stuffing, sausage stuffing, cranberry sauce, cranberry jelly and brussels sprouts. Granny made the gravy (with Bisto that she brought particularly for that purpose as according to Granny OXO is no good). We even had a pumpkin pie taste-off with two different pumpkin pies to choose from. And of course, a blackberry apple pie just in case there wasn’t enough food for the 7 of us.
So not surprisingly there were leftovers. Included in my package full of food was a bunch of uncooked brussels sprouts since apparently not everyone loves them as much as I do. I decided to try them roasted. I have seen recipes for roasted brussels sprouts floating around the internet, but there is never enough room in the oven with the turkey to actually make them on a main turkey day. So with a turkey and stuffing already cooked and just needing reheating, leftover day was the perfect time to try roasting them. It turned out great – very flavourful and I loved the crunchiness of the outer leaves. I think I will have to pick up some more brussels sprouts and make this again.
Roasted Brussels Sprouts and Carrots
Adapted from Ina Garten
2 to 3 cups brussels sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.Cut the carrots into medium-sized strips.
Mix the vegetables in a bowl with the olive oil, vinegar, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the vegetables evenly.