Have you ever seen how Brussels sprouts grow? They are so beautiful! I recently came across this field of them not too far from us, in Half Moon Bay, where there is so much gorgeous farmland on the sea. I got some Brussels sprouts in my CSA box this week so it inspired me to come home and make this.
ROASTED BRUSSELS SPROUTS WITH VEGGIE SAUSAGE & GOLDEN RAISINS
serves 4
You’ll need: Brussels sprouts, veggie sausage, golden raisins, olive oil, salt and pepper
Take 3 big handfuls of Brussels Sprouts and halve them. Lay them out on a baking sheet and sprinkle generously with olive oil. Sprinkle with salt and pepper and roast at 425F for about 20-25 minutes, just until the start to get browned and crispy on the edges. This differs oven-to-oven, so just keep an eye on it after about 15 minutes. The magic is in the crispy bits so don’t take them out too soon. Some parts can be a bit blackened.
Meanwhile, pan fry slices of veggie sausage in olive oil until slightly browned. Add the Brussels when they come out of the oven and toss with a handful of golden raisins, just until warm. Add a bit more olive oil, salt and pepper to taste and enjoy!
Recipe and artwork by Erin Gleeson for The Forest Feast