I think Brussels sprouts are a totally underrated veggie. They are probably now my favorite green vegetable – taking the spot green beans held in my life for nearly my whole life.
Last year when I went sugar free and ditched the whole wheat pasta sides I used to enjoy nearly daily with my dinner (usually involving some cheese, too, of course) I started making these more and more.
If the ends are long, give the Brussels a trim at the ends, halve them, cover in EVOO, salt, pepper, garlic powder, and voila! As they start to get crispy and begin to brown, then it is perfection. I like to start my Brussels at 350 degrees for 20 minutes then finish them off for another 15 minutes or so at 425. I really just pay attention to the color and shake them up in the pan a few times while they’re cooking.
If I cooked them more on the crispy side, I’d treat them like French fries, dipping them in homemade sugar-free ketchup with a lettuce-wrapped burger. They really go with anything, and I’ll have them with chicken, fish, beef… I also probably make them so much because they are my Jon’s favorite veggie, too.
What’s made them even more frequently requested is this new recipe for my Brussels Sprouts, which were actually inspired by a local restaurant Jon and I love – The Obstinate Daughter on Sullivan’s Island. We went there for dinner for our 1 year anniversary, and knowing how much we love Brussels Sprouts, when we saw them on their small plates menu, we had to try them.
I LOVE the atmosphere of this restaurant — it’s dimly lit, gorgeous wood chandeliers, cozy booths, it makes you feel like you’re in a little seaside hole in the wall… which it kind of is but more upscale. If you guys ever visit Charleston and are looking to spend more time near the beach, this is a great little spot. Homemade pastas and pizzas (I’ve tried quite a few, love the Old Danger and Lieutenant Dan) , lots of small plate options, even a gelato place on the bottom floor (Beard Cat’s, one scoop of Chocolate and one scoop of Extra Virgin Olive Oil sorbets is incredible!) Clearly, this place is not sugar-free, but it’s a great opportunity to splurge for a night out.
I practically licked the plate clean with this lovely dish – it was Brussels sprouts, faro, peanuts, and balsamic vinegar. I couldn’t believe how such an unusual paring of flavors could come together, but it did! I also found the sage balances the vinegar well, I notice a big difference when I didn’t use it at first.
And of course, truffle oil, because it makes everything even more decadent.
Since I don’t eat much grain anymore, except on the occasion of eating out, I left this out of my version of the recipe, but it would definitely make a good addition to the dish if you want to add it! Quinoa would also make a great substitute, too.
I hope you enjoy this side as much as my Jon does!
- 1 lb Brussels Sprouts Trimmed and Halved
- 3 tbsp extra virgin olive oil
- 1/4 cup salted peanuts Halved
- 1 tbsp balsamic vinegar
- 2 tsp dried sage
- 1/2 tsp garlic powder
- 1 tbsp truffle oil for finishing
- salt optional for taste
- Preheat oven to 350 degrees. Trim Brussels sprouts if needed - I tend to find that the bigger the Brussels sprout, the more likely they need to be trimmed. Based on the time of year, they can get pretty huge! Halve the sprouts and spread on a baking sheet.
- Pour olive oil and balsamic vinegar over the Brussels Spouts, spreading evenly as you pour. Toss the Brussels using tongs to make sure there is an even coating. Add the sage and garlic powder and toss again. Add peanuts, spreading among the sprouts and bake in oven at 350 for 20 minutes.
- After 20 minutes, increase temperature to 425 degrees F, and toss around the Brussels sprouts using your tongs. Cook for another 15 minutes, until the tops of the Brussels sprouts begin to brown and crisp. Finish by adding the truffle oil and add salt to taste, if desired. (I personally don't use the salt because of the salt in the peanuts, that's enough for me!)