I love adding a touch of sweetness to brussel sprouts and the Reims spice is perfect just for that since it contains clove, cardamom, and cinnamon. You can serve these a side dish, or make a salad by adding some cheese and other vegetables.
Side Dish
4
Lior Lev Sercarz
1 pound brussels sprouts, washed, trimmed and cut in half
1 tablespoon Reims spice
1/4 cup sherry vinegar
Salt
Olive oil
Peperoncino or chili flakes
Preheat the oven to 375 degrees.
In a bowl toss the Brussels sprouts with the Reims spice, vinegar, a bit of olive oil and season with salt and peperoncino.
Spread them on a baking tray lined with parchment paper or put them in a roasting pan.
Roast for about 25 minutes, turning them once or twice during cooking.
• Add some dried cranberries to the Brussels sprouts before you begin roasting.
• Replace the sherry vinegar with rice wine vinegar and add some sesame seeds.
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