Every year my college girlfriends and I get together during Valentine’s and have a Panty Exchange! We all look forward to it every year and can’t believe that we’ve been carrying out the tradition for 7 years! This year, my good friend, and beauty blogger Teni Panosian from MissMaven.com, took some candid shots of my girlfriends and I enjoying eachother’s company, food, and panties! 🙂 This recipe is delicious and a real crowd-pleaser. They all loved it! Check out the video below, and then get cooking!!
ingredients:
gluten-free, soy-free, non-gmo, dairy free
Serves 4-6.
for the brussels sprouts:
- 3/4 lb. (375 g) organic medium-size brussels sprouts, trimmed
- 3 Tbs. extra-virgin olive oil
- Kosher salt, to taste
- 1 organic yellow onion
- 2 Tbs. grassfed kerrygold salted butter
for the dressing:
- 1/4 cup (2 fl. oz./60 ml) fresh organic squeezed lemon juice
- 2 Tbs. olive oil
- 1 1/2 tsp. gluten free Dijon mustard
- 1 tsp. raw organic honey
- 3/4 tsp. Tessemae’s Wing Sauce
- 1 tsp. kosher salt
directions:
Preheat oven to 400°F (200°C)
To prepare the brussels sprouts, in a large saucepan over high heat, bring water to a rapid boil. Working in small batches, add the brussels sprouts and blanch until tender but not fully cooked, about 2 minutes per batch. Transfer to a bowl of ice water, then drain and dry on towels. Cut the brussels sprouts in half lengthwise. Blanching the brussels sprouts first makes them nice and tender and super easy to cut. One of my biggest challenges in cooking is the chopping. I’m working on my technique, but whenever I can avoid chopping or make it easier then I will do that!
Chop all the onions, and place the onions with the blanched brussels sprouts on a roasting tray and drizzle with melted butter and season with salt. Roast for 14-16 minutes, stirring occasionally.
While the vegetables are in the oven, prepare the dressing in a bowl. Whisk together the lemon juice, olive oil, mustard, honey, Tessemae’s sauce and salt. You can use as much dressing as you’d like at the end, and the rest you can use on a salad! 🙂
To finish the dish, heat up a sauté pan to medium-high heat. Pour in melted butter (if needed), and finish the brussels sprouts and onions on the saute pan for about 5-8 minutes, or until golden brown.
Arrange the brussels sprouts on a platter and drizzle 3 Tbs. of the dressing on top. Finish with a touch of lemon juice, sea salt and pepper.
ENJOY!!!
xoxo,
Jacquelyn
