Regional Side Dishes For Your Holiday Table - Part 8 - Pacific West
Greetings VinoVossers!
One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some the side dishes are a bigger draw than the traditional turkey or ham. To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our eighth and final installment but you can find links to all of them below.
New England: New England Cornbread Stuffing
Mid-East: Mid-East Sweet Potato Casserole With Marshmallows
Great Lakes: Great Lakes Green Bean Casserole
Plains: Plains Wild Rice Pilaf
South-East: Southeast Collard Greens
South-West: Chilli Cheese Dinner Rolls
Rocky Mountains: Rocky Mountain Butternut Squash Soup
Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze
Brussels sprouts are a popular crop in the Pacific West, with much of the national crop grown in California. Brussels sprouts were once an underappreciated vegetable, but modern culinary techniques like roasting, instead of boiling or steaming, have brought out their natural sweetness and made them palatable to many. This holiday side is packed with both flavor and health benefits.
See just how much roasting your sprouts makes a difference for your tastebuds with this recipe.
Roasted Brussels Sprouts With Balsamic Glaze Recipe
Servings: 6
Calories: 180 per serving
Ingredients:
- Brussels sprouts (trimmed and halved): 1 ½ lbs (680g)
- Olive oil: 3 tablespoons (45ml)
- Balsamic vinegar: ¼ cup (60ml)
- Honey: 1 tablespoon (15ml)
- Garlic (minced): 2 cloves
- Salt: 1 teaspoon (5g)
- Black pepper: ½ teaspoon (2.5g)
- Parmesan cheese (grated, optional): ¼ cup (25g)
- Red pepper flakes (optional): ¼ teaspoon (1g)
Instructions:
Step 1: Preheat the oven:
- Preheat your oven to 400°F (200°C).
Step 2: Prepare the Brussels sprouts:
- Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl. Spread them out evenly on a baking sheet.
Step 3: Roast the Brussels sprouts:
- Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even browning. They should be crispy on the outside and tender on the inside.
Step 4: Make the balsamic glaze:
- While the Brussels sprouts are roasting, combine the balsamic vinegar, honey, and garlic in a small saucepan over medium heat. Simmer for 5-7 minutes until the mixture reduces by about half and becomes syrupy.
Final Step: Toss and serve:
- Remove the Brussels sprouts from the oven and drizzle them with the balsamic glaze. If desired, sprinkle with grated Parmesan and red pepper flakes for added flavor. Serve warm.
Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying some of these balsamic glazed sprouts with a small glass of wine made with the southern Italian grape Aglianico. The baked fruit ripeness works a charm with the roasted sweetness of the sprouts while the notes of chocolate and incense pair well with the balsamic glaze.
Enjoy!
Matthew Cocks
