Dorot Roasted Brussels Sprouts Recipe Revisted (sponsored)

As promised, here's my interpretation of George Duran's brussels sprouts recipe, as published here just before Thanksgiving.  

I took at look at the Dorot Gardens website to see where their frozen herb cubes were sold. Not only does the site say in what stores their products are available, but also which products. Originally we were going to go to Safeway, but the one nearest to me only had the garlic and basil. The closest ShopRite, however, had all three herb cubes, plus the garlic and the glazed onions. As it turned out, they were out of parsley. No worries, I substituted the onion cubes for the parsley, and it worked out just fine. See below for my additional changes.

 

Roasted Brussels Sprouts with Herbs and Alliums

2 lb brussels sprouts

2 T extra virgin olive oil

Salt 

2 cubes Dorot Gardens Basil

2 cubes Dorot Gardens Sauteed Glazed Onions

2 cubes Dorot Gardens Cilantro

2 cubes Dorot Gardens Garlic

Trim the stem end off the sprouts, remove the outer layer of leaves and any others that look less than fresh, and cut the sprouts in half.

 

Preheat your oven to 375°F

Put the prepared brussels sprouts on a foil lined baking sheet. Drizzle with the olive oil and sprinkle with a few pinches of salt. Roast for 20 minutes. Remove from oven and stir (or use tongs to turn each piece individually). Return to oven for another 20 minutes.

While the sprouts are roasting, place all frozen Dorot Gardens cubes in a microwave safe bowl and nuke for 1 minute until cubes are mostly melted. Stir to combine the various flavors.

After the second 20 minutes in the oven, remove the baking sheet and pour the herbs over the sprouts. Using tongs, toss the sprouts with the herbs so they are well mixed. Put back in the oven and cook an additional 10 minutes. At this point the sprouts should have some serious brown bits and crispy leaves here and there. (Sometimes I turn the oven off and leave the sprouts in for 15-20 minutes in the residual heat to get extra crispy without really cooking them further.) Dump into a serving bowl and pass around the table.

Serves 4-6. 

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.

Another Brussels Sprouts Recipe! (Sponsored)

Brussels sprouts are one of our favorite vegetables, so it's not surprising that I have multiple recipes for preparing the mini cabbages on this blog. Normally I make something with a sweet-spicy edge, like roasted sprouts tossed in a gochujang-maple syrup glaze, but I really like the idea of this recipe. I'd make it in the summer with fresh herbs from my garden, but it's November and the weather forecast called for snow flurries this weekend (!) so I'm officially kissing my basil plants goodbye. Sometimes I buy herbs from the supermarket, but that tends to be wasteful. I end up tossing as much or more than I use into the compost bin. But I love these frozen herb cubes by Dorot Gardens, and buy them when I can. The garlic is especially useful, as I really hate chopping garlic (and get Mr Minx to do it when I can). One frozen cube = 1 clove of garlic. The herb cubes each equal a teaspoon of chopped fresh herb. 

George Duran's Herbed Roasted Brussels Sprouts

I like my roasted brussels sprouts to be really brown and crispy, so I'd make changes to this recipe. I'd toss the sprouts in 1 tablespoon of olive oil and roast them at least 30 minutes to start, then toss them with the defrosted herbs + other tablespoon of oil and roast another 10-15 minutes until they are much browner and very tender. I wouldn't add the onion at all. Carrots are optional, but I might like to roast those separately, in larger pieces, and then combine them with the sprouts. I'm going to make this for Thanksgiving and will post the photo here and on Instagram later.

3 cubes Dorot Gardens Basil

3 cubes Dorot Gardens Parsley

3 cubes Dorot Gardens Cilantro

3 cubes Dorot Gardens Garlic

2 tbsp extra virgin olive oil

1 lb. brussels sprouts, outer leaves removed, trimmed, and cut in half

2 medium carrots, peeled and finely chopped

1/2 medium onion, finely chopped

Salt and pepper, to taste

 

Preheat your oven to 425°F

Place all frozen Dorot Gardens cubes in a microwave safe bowl and add 2 tbsp olive oil. Microwave for 1 minute.

Place brussels sprouts in a medium bowl and add carrots and onions. Mix in microwaved herbs and garlic, season generously with salt and pepper, and place on a baking sheet.

Roast for 30-45 minutes, just until it begins to brown. Remove from oven and season more to taste.

Serves 4-6. 

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

Posted on Minxeats.com.