Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2016 > 11 > 2016-11-30_BrusselSprouts.html
Honey Dijon Balsamic Brussel Sprouts with Tofu
/posts/2016/11/2016-11-30_BrusselSprouts.html
You are viewing revision ad141888 from 2018-03-29 20:57:33 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=ad141888 to a URL.
See the help page for more information.
I decided to again try to make roasted brussel sprouts with a good sauce finished on the stove. I basically combined 2016-11-17[@rev] and (mostly) 2016-11-02[@rev]. In the former, I finished them with a sauce on the stove. In the latter I tossed it and rosted it a bit more. I am not sure which method I prefer between the two but I'll keep it in mind for next time.
I made my own recipe based on a few others around. All it all, it was:
Preheat oven to 450°F with pans in the oven. (and with convection)
Toss brussel sprouts with a bit of oil, salt, and pepper. Lay face down and roast for 20-25 minutes (I did 30 this time. it was too much).
Mince garlic with a little bit of salt. Combine honey, mustard, and vinegar.
When the brussel sprouts are near finished, Heat some oil in a big pan and sauté the tofu for a bit. Add the garlic and let it go for a bit then add the brussel sprouts. Add the rest of the sauce and toss.
I am still not sure if I love this idea or recipe. As I mentioned, 30 minutes was too long. The little leaves got a bit burned. And this sauce was ok. Not amazing but also not too bad.