Ingredients
1½ pound Brussels sprouts
4 Tbsp Gourmet Garlic Olive Oil (divided)
2 Tbsp Fig Dark Balsamic Vinegar
1 or 2 Tbsp Sriracha, to taste
Sea salt and freshly ground black pepper
Directions
Preheat the oven to 375°F.
Oil a baking pan with LESS than 1 tsp of Garlic Olive Oil.
Trim the base away from the Brussels sprouts.
In a mixing bowl put 2 Tbsp of Garlic Olive Oil, add sprouts and mix until well coated.
Line a baking sheet with a length of parchment paper, crinkled.
Spread (including any loose leaves) on baking sheets, and sprinkle with sea salt & pepper.
Place pan in the top, third of oven and roast for about 15 minutes.
Meanwhile, whisk the remaining oil, Fig Dark Balsamic, and Sriracha in the mixing bowl. Put sprouts BACK into the mixing bowl and mix until coated, spread back on the baking sheets. Don’t add the excess sauce to the pan.
Sprinkle on some more sea salt and pepper if you wish.
Continue to roast the sprouts for 10 to 12 minutes (WATCH and take out if sauce starts to burn) until *fork soft, put in serving dish and NOW scrape remaining sauce from mixing bowl with a rubber spatula, drizzle over sprouts and serve.
Chef Tip:
*fork soft (to me) means a fork will pierce & pick up the sprout easily, BUT the sprout doesn’t flatten/distort from the pressure – that’s too soft.
