RECIPE: Brussels Sprouts

I found these delicious  brussels sprouts from a winery in Brooklyn — yes, a winery in Brooklyn! I decided to modify them with a vegan twist.

First and foremost, the part of this recipe that takes a bit of time is candied orange peel. Trust me when I say – It is worth it!

This dish is best if it sits over night. A helpful note — I used a half dozen of oranges at a time, so I can use in other recipes.

Sprouts Ingredients:

  • Candied Orange Peel (See Recipe Below)
  • 1 1/2 lb.Fresh brussel sprouts
  • 3 tablespoons olive oil
  • 3/4 course salt
  • 1/2 teaspoon black pepper
  • 3 cloves fresh garlic chopped
  • 1/2 cup chopped pecans

Directions for Sprouts:

  • Preheat oven to 400 degrees
  • Mix the first 4 ingredients in a bowl.
  • Turn out on a sheet pan and roast for 30 minutes turning every 10 to get the proper sear.
  • Add the garlic and pecans, roast another 10 turning once. When they are done, put back in the bowl and toss with 3-4 teaspoons of candies orange peel.
  • Serve them up!

Candied Orange Peel Ingredients:

  • 6 oranges, zested plus juice of the oranges
  • 6 cups of water
  • 6 cups of sugar
  • juice and zest of one lemon

Directions for Candied Orange Peel:

  • Put all of the ingredients, except sugar, in a stainless steel pot or a cast iron cookware pot.
  • Bring to a boil.
  • Add sugar to dissolve and turn off stove. Cover the pot and leave 12 hours or over night.
  • Next day, skim off the peel and reserve the liquid.
  • Take the liquid and cook over low until thickened or it’s reduced in half for some yummy orange jam.
  • Store in glass jars in the refrigerator or use directions on a Ball Jar package to preserve.

Note: you can always leave out the orange but that makes them special!!