Roasted Brussel sprouts with cider vinaigrette

Chef Paul Basciano, Vice President of Culinary Development at Elior North America, draws on his most treasured memories to create delicious nutritionally-balanced recipes for the BeWell program.

Ingredients for 2 persons
  • 3 tablespoon of apple cider vinegar
  • 1/3 cup of apple cider
  • 2 tablespoon of tahini
  • 2 tablespoon of maple syrup
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of minced Thai chili
  • 1/2 cup of extra virgin olive oil
  • 450 g of fresh Brussel sprouts, halved

1. Pre heat oven to 400 degrees

2. On a lined sheet pan, layout Brussel sprouts coated with olive, oil, salt and pepper

3. Roast for 20-30 minutes, until slightly caramelized and tender inside

4. Meanwhile, place vinegar, apple cider, tahini, maple syrup, salt, in blender or in bowl

5. Blend, or whisk until combined and then slowly add olive oil while mixing to emulsify

6. Add Thai chili, reserve

7. When Brussel sprouts are done, allow to cool slightly, toss in bowl with vinaigrette


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