Roasted Brussels Sprouts
Brussels sprouts have enjoyed some time in the spotlight. Despite their longstanding reputation as the bane of many childhoods, these little brassicas have found themselves on menus across the country, paired with bacon, pork belly, or even things like chestnuts. A small cousin to the standard cabbage, Brussels sprouts have a reputation for being...cabbagey. But when they're prepared well, with interesting seasonings that can tease out the inherent sweetness and complexity locked in the vegetables' leaves, they are pure delight. We're here to flip the script on Brussels sprouts and pair them with a surprising and inventive partner in flavor--our Pineapple Serrano Rub.
Pineapple Serrano Rub is a shining example of the sweet/heat paradigm. This seasoning is blended using pineapple juice powder, garlic, sweet paprika, smoked serrano, molasses, apple cider vinegar powder, sea salt, coriander, ancho powder, and citric acid. Pineapple's sweetness is a lovely contrast to the smoky heat of serrano peppers. Together they can stand up to the robust flavor of Brussels sprouts, adding the bright sort of snap you might get from lemon juice, but with more complexity. There is a little bit of salt in the rub already, so we encourage you to roast your sprouts with the rub and then taste them just before serving, before you shake on more salt.
This recipe is about as straight forward as it gets; add oil to the vegetables, toss with seasoning, and put it in the oven! We love this as a simple side dish, or you can dress it up with crisped shallots and some Savory Lemon Sauce to make your holiday table complete.
- 3 pounds Brussels sprouts, cleaned, trimmed and cut in half
- 2 Tablespoons olive oil
- 2 Tablespoons Pineapple Serrano Rub
- Preheat oven to 400°F.
- Place your prepared Brussels sprouts in a large bowl. Drizzle 2 tablespoons olive oil over the sprouts, and toss to coat.
- Add 2 tablespoons Pineapple Serrano Rub and toss again, making sure that all the sprouts are coated.
- Place sprouts on a baking sheet, cut side down. Roast in oven for 25-30 minutes.