Recipe
Salt & Vinegar Brussels Sprouts Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Entertaining
Snacks
Brussels sprouts and ‘crowd pleaser’ aren’t often used in the same sentence, but these salty, smashed, crispy roasted sprouts are destined to please!
You will need
Serves 2
- 200g of Brussel sprouts, keep whole
- 3 tablespoons extra virgin olive oil
- 1 teaspoon vinegar powder (or 1/2 cup of white vinegar)
For the seasoning:
- 1 teaspoon salt
- 1 teaspoon icing sugar
- 1 teaspoon vinegar powder
Recipe: Simon Toohey
Directions
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Step 1
Preheat oven to 200℃.
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Step 2
Bring a pot of water to the boil. Add the vinegar powder (or 1/2 a cup of white vinegar if you don’t have vinegar powder). Add the whole brussels sprouts and cook until tender but not falling apart (5-10 minutes). Remove brussels sprouts from the water and drain well on paper towel.
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Step 3
Place brussels sprouts on bench or chopping board and using a flat tray (like a baking tray) gently squish the sprouts so they sit flat.
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Step 4
Add the brussels sprouts to a heated baking tray (that has been pre-heated with the oil in the oven). Add salt then cook for 10-15 minutes until they are crispy and golden.
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Step 5
While the sprouts are cooking, mix together the seasoning – vinegar powder, salt and icing sugar. Sprinkle over the roasted sprouts before serving.
Variation
You can find vinegar powder in many specialty and Asian grocery stores. However, if you don’t have any just be sure to add white vinegar to the boiling water and season with salt instead of icing sugar and vinegar powder before serving.
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Recipe: Simon Toohey
