- 6 cups Brussel sprouts, trimmed
- 1/2 cup Vrisi 36 BOLD extra virgin Greek olive oil
- 1 orange
- ¼ cup Vrisi 36 Greek balsamic vinegar
- 1 tablespoon Vrisi 36 mustard
- 1 tablespoon Greek honey
- Salt and pepper to taste
- 3 garlic cloves, finely chopped
- 1 Ginger knob from Ginger Root, about an inch long and wide, peeled and finely chopped
Instructions
- Preheat oven to 375F / 180C.
- Bring a medium pot of water to a boil and add salt. Blanch the Brussel sprouts for 2 minutes, remove and rinse in a colander under cold water. You can keep them whole or halve them, as desired.
- Cut the orange in half and juice one half. Cut the other half into wedges.
- Whisk together the orange juice, balsamic, mustard, honey, salt, and pepper. Toss the Brussel sprouts in a bowl with the marinade, garlic, ginger, and orange wedges and place in an ovenproof baking dish large enough to hold them in one layer. Roast for about 35 minutes, or until lightly charred and tender.
- Serve hot.