Summer time means an abundance of strawberries and I just recently had a delightful brussels dish at a great local restaurant, Lincoln Restaurant, in downtown Washington, DC.
I loved it so much that I had to go home and try and recreate it with my own spin!
I don't know about you but I love a crispy brussels sprout side dish. I like to shave my brussels sprouts to get that extra crispiness but you can serve them cut in half as well!
For my recipe, I like to use OMG Olive Oil and their D'Anjou Pear White Balsamic Vinegar which gives it a rich, sweet and tangy flavor. Hope you enjoy this dish as much as I did.
2 Servings, Approx. 35 Mins
What You'll Need
½ lb Brussels Sprouts, shaved
5 Large Strawberries, sliced
¼ Cup Almonds, sliced
¼ Cup Dried Cranberries
1½ Tbsp Olive Oil
½ tsp salt
⅛ tsp pepper
1 Tbsp Balsamic Vinegar
1 Tbsp Strawberry Jam
All You Need To Do
Preheat oven to 400° F.
Toss your brussels in a large bowl with the olive oil, salt and pepper.
Line a baking sheet with parchment paper and spread your brussels evenly onto the sheet.
Roast for about 15-20 mins until they've turned brown and tender.
Whisk together the balsamic vinegar and strawberry jam.
Add your strawberries, almonds and cranberries to your cooking sheet with the brussels and cook for another 2-3 mins. You want to cook your strawberries to release some of the flavors but not to overcook them to the point where they're mush.
Remove your cooking tray and transfer the contents to serving dish.
Pour your vinegar and strawberry mixture over the brussels and toss to combine.
Want a little more kick to your dish? Drizzle on some hot honey!
Did you make this recipe?
Let me know what you think!