Brussel Sprouts, Mozza style

Roasting Brussels Sprouts is nothing new and there are so many delicious riffs on the idea. My friend Rachel (hi!) suggests adding pecan to the lil' guys post-roasting and it's delicious! I was looking through the Mozza Cookbook in search of a side to prepare for a large meal and her recipe for Roasted Brussels Sprouts with Sherry Vinaigrette and Prosciutto Bread Crumbs jumped right off the page! It's really delicious cooked her way, but it's too much for me on a weeknight. Below is my version of the dish, but a little faster.

Roasted Brussels Sprouts with Vinaigrette

I really love champagne vinegar in this dish, but the sherry is delicious. Really, just try out whatever vinegar you have around, or whatever you really like. I just use olive oil, but if you have any walnut oil or hazelnut oil, drizzle a little of those into the vinaigrette as well.

1 lb Brussels Sprouts, each cut in half

2 Tbl of extra virgin olive oil

Bring oven to 400 degrees. Place sprouts in baking dish, stir in olive oil. Roast for 30-45 minutes, until the sprouts are soft and some of the outer leaves are charred.  

1/4 c vinegar (see note)
1/2 c extra virgin olive oil
1 tsp sea salt
2 pinches tarragon
1 shallot, finely chopped

Shake all the dressing ingredients up in a jar or whisk together in a bowl. Once the roasting is done, pour a few spoonfuls of dressing onto the sprouts and stir. Don't overdress them! You'll have quite a bit of dressing leftover, it's delicious on salads, steamed vegetables and just stirred into a bowl of rice or noodles. Enjoy!