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Roasted brussels sprouts and broccoli

Time
40 minutes
Servings
4

If you’re looking for a vibrant and delicious side dish that elevates any meal, this Roasted Brussels Sprouts and Broccoli with Balsamic Shallots is just what you need! The combination of tender, roasted vegetables with the sweet and tangy flavor of balsamic shallots creates a dish that’s not only visually appealing but also bursting with flavor. Perfect for a family dinner or a festive gathering, this dish will impress your guests and make your taste buds sing. Plus, it’s quick to prepare and easy to customize with your favorite ingredients. Get ready to enjoy a delightful medley of flavors that’s as healthy as it is satisfying!

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Ingredients
  • 400 grams Brussels sprouts
  • 1 head of broccoli
  • 3 shallots
  • 1 tablespoon butter
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon mustard
  • Chili flakes to taste
  • Cranberries to taste
  • Oil for frying
  • Pepper and salt
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JoorKitchen
Preparation
  • Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) and line a baking sheet with parchment paper.
  • Cut the broccoli into florets and trim the ends off the Brussels sprouts. Spread the broccoli florets and Brussels sprouts on the baking sheet, drizzle with some olive oil, and season generously with pepper and salt. Roast the vegetables for 20 minutes until tender.
  • Slice the shallots into thin rings. In a frying pan, heat the butter and sauté the shallot rings until soft. Add the balsamic vinegar. Cut the garlic cloves in half and add them to the pan as well. Let it simmer on low heat for at least 10 minutes.
  • In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, mustard, and pepper and salt to make a dressing. Just before serving, remove the garlic cloves from the pan with the shallots, crush them, and add them to the dressing.
  • Drizzle half of the dressing over the roasted vegetables. Transfer the vegetables to a serving dish and top with the balsamic shallots, chili flakes, and cranberries to taste. Serve the remaining dressing on the side.
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JoorKitchen