Roasted Brussels Sprouts with Garlic and Sesame

November 11, 2012

I went on a trip to the Annapolis Valley last week to visit wineries and producers, and I brought back a lot of amazing wines and foods. These brussels sprouts came from the Noggins Corner Farm Market, and they were delicious!

Serves 4


• 16 brussels sprouts
• 3 tablespoons sunflower oil
• 3 tablespoons sesame seeds, toasted
• 2 garlic cloves, minced
• 1 tablespoon apple cider vinegar
• salt + ground black pepper

Pre-heat oven to 450°F.
Bring a large pot of water with a teaspoon of salt to boil
Blanch the sprouts for 2 minutes.
Cool them immediately in very cold water.
Split them in half and lay in a baking pan with the oil, salt and pepper.
Roast in the oven for 15 minutes, then add the garlic and sesame seeds to the pan and give it a stir.
Roast for another 15 minutes, get the sprouts out of the oven and add the apple cider vinegar. Season with more salt if needed and serve.

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