Aloha Roasted Brussel Sprouts
My husband and I were in Kauai not too long ago.
Let me paint you a little picture. Think consistent weather in the mid 80’s , constant sun, a slight breeze in the heat of the day, every photo you take looks like a painting. There is no bad location on this island, it is honestly my home away from home. This last time, we adventured outside of our go-to restaurants. We stumbled in a pizzaria after a day of snorkeling and we were ravenous. The food was great, the service however… not so much. Being dairy and gluten free, shockingly there was not a ton of choices for me, but I found roasted brussel sprouts and thought I couldn’t go wrong. I felt like Joey from Friends when he was describing the trifle that Rachel screwed up: Ross “It tastes like feet!” Joey: “I like it!” Ross: “Are you serious?” Joey: “What’s not to like? Custard, good. Jam, good. Beef, GOOD!”, except in my case it was “What’s not to like? Brussel sprouts, good. Sunflower seeds, good. Balsamic, GOOD!”
I pulled out my phone halfway through eating it (which is a no-no on date night) but I had to write down the ingredients so I could work on my own version when we got home. So, I do think that a big part of making this recipe amazing is high quality balsamic, one that is free from filler ingredients. I have my favorite brand linked in the recipe.
Ingredients
2 cups brussel sprouts, trimmed and cut in half
1/4 cup sunflower seeds
1/4 cup raisins
1/3 cup balsamic oil, this is my favorite brand here (Nature Valley Grand Reserve)
2 tbsp ghee
Instruction
in a skillet on medium, add ghee
Once ghee has liquefied, add brussel sprouts. Resist the urge to stir the brussel sprouts in order to get a nice carmelization, about 7 minutes. Mix and repeat.
Preheat oven to 300 degrees.
Add in raisins and sunflower seeds.
Cook for about 2 minutes.
Place skillet in oven. Cook for about 12 minutes, or until brussel sprouts have softened.
Remove from oven and let rest. Drizzle on balsamic vinegar.
Let cool and enjoy!
