How is 2020 treating everyone? Hope all of you are still going strong with your New Decade visions and putting all of your dreams into actions. One of mine was to post more recipes here for all of you to enjoy. I know many of you have been writing in asking for more. And believe me, I’ve missed all of you too! After the book tour, I decided to take a few weeks for myself and disconnected. But I’m back and with a vengeance. I have so many great recipes already scheduled for you all to enjoy. This recipe has been highly requested by my sisters and my sister-in-law. They are all going to be super happy when I tell them I finally wrote it out :)
I made this recipe last year when my sisters came over with the kids to swim. It became so popular with my family, that it was a highly requested thanksgiving side dish. I was really hesitant to serve this at thanksgiving at first. I kept thinking to myself ‘who really wants to eat Brussels sprouts on a holiday dinner”. Well, it turns out that a lot of people do. It was so popular I had to run back to the kitchen to make a second batch after the first disappeared. Since then, it’s become a family favorite. I make this about once a week. My 4 year old loves them and they make for a great school or office lunch.
If you want to make ahead, you can reheat by popping them in a toaster oven at 375 for 10minutes. Make sure you drizzle a bit of olive oil before and after reheating!
The key to making this dish is to stay close to the pan at all times, turning the sprouts with kitchen tongs. This will prevent them from burning and get them perfectly crispy. Also, I opt for O citrus champagne vinegar that’s become a favorite in my pantry. I find it makes everything taste better and use it often when a recipe calls for white vinegar or even apple cider vinegar. Also, another two key ingredients in this recipe are the Aleppo peppers and garlic flakes. I can’t tell you enough about these two (also staple pantry items). The garlic flakes I use often when I roast bacon and the Aleppo peppers are great on just about anything (specially hard boiled eggs, avocado toasts and breakfast potatoes).
Enjoy this recipe and please tag your creations on the gram. Love seeing you cook these recipes!
Xo
Bricia
INGREDIENTS:
2 tbsp. Grapeseed oil
1lbs Brussel sprouts, trimmed and halved.
1tsp sea salt
Fresh ground pepper
2 tsp aleppo peppers
2 tsp citrus vinegar
1 tbsp honey
2 tsp garlic flakes
¼ cup panko bread crumbs
INSTRUCTIONS:
Step 1:
In a large pan, heat up grapeseed oil. Once hot, carefully drop in brussel sprouts. On medium heat, allow sprouts to cook. Add salt and pepper and cook until they begin to change color and fragrant, about 5 minutes.
Step 2:
Sprinkle in Aleppo Peppers and combine thoroughly. Cook for another 3 minutes, add vinegar, stir thoroughly and add honey. Stir until brussel sprouts are crispy and browned, about 5-7 minutes
Step 3:
Add garlic flakes and bread crumbs. Stir to combine and cook until the breadcrumbs have browned and garlic flakes released their aroma, about 5 minutes.
Finish with a drizzle of olive oil and finishing salt.