This is a great way to amp up the flavor of brussels and broccoli and makes a great side dish for the holidays or a special occasion. Tossing the roasted vegetables in a warm vinaigrette after they are roasted adds a great punch of flavor. This particular vinaigrette is sweet, with the honey and cranberries, but also slightly spicy with the fresno chili pepper. Guests will come back for more!
TIPS: A Fresno chili pepper looks just like a red jalapeño (same size and shape) and are common in most grocery stores. Be careful not to boil the vinaigrette over too high of heat or too long or you will find it will all evaporate on you quickly. Plan to have the the hot vinaigrette to be done at the same time the vegetables come out of the oven.
Brussels and Broccoli with Sweet and Spicy Vinaigrette
Ingredients
- 1 lb brussel sprouts (about 3 C) stemmed and halved lengthwise
- 2 C fresh broccoli florets
- 1/4 C vegetable or canola oil
- 1 tsp kosher salt
- 1/2 tsp pepper
For Chili Vinaigrette:
- 1 Tbsp vegetable or canola oil
- 1/4 C thinly sliced shallot
- 1 medium fresh red Fresno chili discard seeds, thinly sliced
- 1/2 tsp coriander
- 1/2 C red wine vinegar
- 1/4 C honey
- 1 fresh bay leaf
- 1/4 tsp kosher salt
- 1/4 C dried cranberries
- 1 Tbsp butter
Instructions
- Place a rimmed baking sheet in the oven and preheat oven to 450 degrees (425 convection).
- Place brussels and broccoli in a large bowl and drizzle with 1/4 C olive oil and sprinkle with salt and pepper.
- Carefully remove hot baking sheet from oven and add vegetable mixture to the sheet, spreading in an even layer. Roast in the preheated oven until vegetables are tender and browned, and broccoli tops are almost burnt and frizzled, about 18 minutes.
For Chili Vinaigrette:
- Meanwhile, while the vegetables are roasting, heat 1 Tbsp olive oil in a small saucepan over medium heat. Add shallot, Fresno chili, and coriander. Cook until shallots and chili start to soften, about 3 minutes.
- Remove from heat for 1 minute to cool slightly. Stir in vinegar, honey, bay leaf and 1/4 tsp salt. Put back on heat and bring to a low boil, then lower heat and simmer, stirring occasionally , until slightly syrupy, just a few minutes. Stir in cranberries and cook another 2 minutes, just until cranberries start to soften. Remove from heat, discard bay leaf, and whisk in 1 Tbsp butter.
- Place roasted vegetables in a large bowl and toss with the vinaigrette. Serve warm.
- Enjoy!