a new way with Brussels sprouts September 2, 2015

roasted brussels sprouts with jalapeño lime vinaigrette | running with tweezers

We’ve decided to go back to Tulum this year – for Christmas rather than a September trip – and I’m already doing what I know best when traveling: trawling through related hashtags on Instagram looking for the inside scoop on new places. Although we’ve been there twice already, it seems like there are plenty of new restaurants and places to nosh…so I’m excited to revisit this place that’s quite special to my husband and I.

One such photo in the #Tulum feed was of some Brussels sprouts tossed with a jalapeño and cilantro vinaigrette. I’d never seen such a thing and, two weeks later, the idea for a recipe was still rattling around in my head. If anyone has been to Tulum and knows where this is, give them a big hug for me – this is going to be my new favorite way to prepare Brussels sprouts. The char on the leaves really helps keep them crispy while still soaking up the dressing. I prefer to drizzle the sauce on vs. toss – mainly so they don’t get too soggy and too spicy. This way, you can also easily control the heat level. These were great on their own (right out of the roasting pan – that’s how I roll) and would be great as part of a grain bowl or a side to grilled proteins.

roasted brussels sprouts with jalapeño lime vinaigrette | running with tweezers

Roasted Brussels Sprouts with Jalapeño Lime Vinaigrette – serves 2 as an ample side dish 

  • 1 pound fresh Brussels sprouts, woody ends trimmed off and sprouts cut in half length-wise
  • 1 tbsp. extra virgin olive oil or preferred oil for roasting
  • fresh ground black pepper
  • 1 small jalapeño, seeded and roughly chopped
  • 1 cup cilantro, stems and all, roughly chopped
  • 1 large garlic clove, peeled and smashed
  • 1 1/2 tbsp. lime juice
  • 2 ounces cold water
  • 1/4 cup extra virgin olive oil
  • kosher salt (to taste)
  • extra cilantro, for garnish (optional)

– Preheat the oven to 400F. In a roasting pan or on a baking sheet, toss the halved Brussels sprouts with oil and roast until tender and the leaves begin to char – for me, this is about 22 minutes. I think the charred bits on the leaves keeps this crunchy so go as dark as you feel comfortable with.

– While the sprouts are roasting, make the vinaigrette: In a high-powered blender (cue the Vitamix again), throw in the seeded jalapeño, cilantro, garlic, lime juice and water (the water is just to loosen up all the dry ingredients and make it easy to blend). Whiz it together until everything is broken up. With the blender still going, drizzle in the olive oil and blend until it’s emulsified. Taste and season with salt to your liking. Set aside until the sprouts are done cooking.

– To serve: I like to just serve these right out of the pan (or eat them right out of the pan) with some of the vinaigrette drizzled over the whole thing and sprinkled with a bit of extra cilantro. You can never have too much cilantro, IMO.

Comments

Brian @ A Thought For Food Sep 2, 2015 10:09 am

Taking something with such a deep flavor as roasted Brussels sprouts and topping it with a bright and spicy dressing… well, I just can’t think of anything better.

Allyson Sep 2, 2015 11:09 am

Brussels sprouts are one of my favorite cold weather dishes, and this looks like a hit of summery flavors. I’m growing some in my garden right now, and when they are ready to eat this might be the first way I try them.

Margot @ Coffee & Vanilla Oct 2, 2015 07:10 am

I’m loving Brussels sprouts and this recipe… Looks delicious!! :) Will mention it in our Friday Newsletter.

Ileana Dec 16, 2015 12:12 pm

This looks so delicious. Never too much cilantro – agreed!