So you think you don’t like brussel sprouts? Think again! If you have never tried roasting brussel sprouts you have no idea what you are missing out on. I spent most of my life telling anyone and everyone who would listen just how much I “hated” brussel sprouts…they were stinky, nasty and just generally something to be avoided at all costs.
Well, this holiday season I ran across a recipe that called for roasting the sprouts and I was an immediate convert. When they are roasted with olive oil and kosher salt, they carmelize and the other leaves become crispy and down right addictive.
Now I am always looking for new ways to use these tasty treats. This recipe was my lastest venture and is going to be part of a new series I am going to call “Pantry Dinners”. Some of my best meals evolve from trying to make something from what I already have on hand, which is exactly how I created this dish.
This is a great side or enjoy a slightly larger portion for a main dish with a crisp green salad.
Roasted & Balsamic Glazed Brussel Spouts with Couscous
- 3 cups trimmed and halved brussel sprouts
- 1 large yellow bell pepper, diced
- 1 small shallot – diced
- 1 container cherry or grape tomatoes, halved
- cup couscous
- cup water
- 4 tbsp. Olive Oil – divided
- 2 tbsp. Balsamic Vinegar
- Salt & Pepper
Preheat oven to 425°. Evenly spread brussel sprouts onto large rimmed baking sheet. Drizzle with enough olive oil (approx. 2 tbsp.) to thoroughly coat sprouts and toss well. Generously season with kosher salt. Roast in oven for 10 minutes, toss sprouts to redistribute and return to oven for another 10-15 minutes. Sprouts should have crispy outer leaves and tender when pierced with fork. Set aside.
Meanwhile, in medium sauce pan, add one cup water and bring to boil. Add couscous, stir well , cover and remove from heat. Let sit covered for 5 minutes. Remove lid and fluff with fork. It is important to remove the lid after 5 minutes or couscous will become gummy.
In large sauté pan, heat one tablespoon of olive oil until hot. Add bell pepper & shallots and cook until slightly charred and softened. Add tomatoes and continue to cook to allow tomatoes to release some of their juices and soften slightly. Add balsamic vinegar and toss well to coat vegetables. Add roasted brussel sprouts to vegetable mixture and continue to toss until balsamic has slightly caramelized.
Add fluffed couscous to vegetables and mix until combined well. At this point you may wish to add the final tablespoon of olive oil to mixture. Adjust final seasoning with kosher salt & pepper to taste.