Wednesday, November 14, 2012

Roasted Brussels Sprouts: On The Vine

Roasted Brussels Sprouts on the Vine

Since we're having an all time high number of visitors this Thanksgiving, we're pulling out all the stops for side dishes and desserts!  I'm absolutely in love with the way these roasted Brussels Sprouts look when they're placed on the table, still on the vine!  People can just snip off the ones they want, or you can cut them off and serve them when they're cooked. 

The recipe is so easy and very low-maintenence.  Just mix the marinade, rub it on and roast.  The Agave Nectar is a low-glycemic and very natural sweetner that pairs beautifully with the herbs de provence. 

Roasted Brussels Sprouts on the Vine

Roasted Brussels Sprouts on the Vine
  • 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
  • 1/2 cup Agave Nectar
  • 1/2 cup Olive Oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. Herbs de Provence

  1. Preheat oven to 350 degrees.
  2. Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
  3. In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence.  Whisk vigorously until combined, about 30 seconds.
  4. Using a basting brush, cover the sprouts completely on all sides with the marinade.
  5. Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

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