What pairs well with brussel sprouts?

10 Ingredients to Pair with Roasted Brussels Sprouts

1. Mustard. The tang of a good mustard is a great match for earthy Brussels sprouts.
2. Fish Sauce.
3. Smoked Paprika.
4. Pomegranate Molasses.
5. Apples.
6. Worcestershire Sauce.
7. Miso Paste.
8. Bacon.

Are brussel sprouts bad for blood clots?

Like some other cruciferous veggies, Brussels sprouts are high in vitamin K, which helps your blood clot. If you take medicine called blood thinners, too much vitamin K could prevent them from working as well as they should.

How does Gordon Ramsay cook brussel sprouts?

Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well. Heat the olive oil in a wide frying pan and fry the pancetta for a few minutes until golden and crisp. Toss in the sprouts and cook for 2–3 minutes, tossing occasionally.

How to make cranberry sauce with brussels sprouts?

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

What to do with roasted Brussels sprouts with balsamic vinegar?

Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them on top. Drizzle the balsamic vinegar over the dish, then sprinkle with Parmesan and/or add the pats of butter for added richness.

How long do you cook Brussels sprouts in the oven?

Drizzle the brussels sprouts liberally with olive oil, then sprinkle with plenty of salt and pepper. Roast them in the oven for 25 to 30 minutes, or until they start to get nice and dark in color. While the sprouts are roasting, combine balsamic vinegar with a little sugar in a small saucepan.

What’s the best way to serve roasted sprouts?

Turn your roasted sprouts into a salad by mixing them with minced garlic, halved cherry tomatoes, and 1-inch pieces of raw or blanched asparagus. Add more dressing, if desired, and chill until cold. Serve them as an appetizer with a side of grainy, Dijon, or spicy brown mustard for dipping. I don’t like this at all. It’s not the worst.