As I have mentioned several times before, my cousin Cathy is an amazing food blogger leading a life of indulgent meals at restaurants and equally delicious but much healthier meals at home. Not equally known is that her husband, Vernon, has his own food blog, Stellar Recipes. From what I can tell, Vernon, goes through the dozens of cookbooks in the couple’s collection and makes those recipes that interest him to much success. Let it be known, Vernon Chaplin is a very good cook. One of the recipes Vernon made earlier this year was roasted brussels sprouts with a dressing that was both sweet and tart. As I love brussels sprouts and am always looking for different ways to make them, I filed this recipe away in my head. I don’t need Pinterest, I have a photographic memory.
The recipe sat in my brain until Alex suggested making brussels sprouts to accompany the post-race brined pork tenderloin. Immediately I asked her to make Vernon’s recipe and she happily agreed. The brussels sprouts came out perfectly roasted and the dressing really brightened up the vegetable. Best of all, they accompanied the pork perfectly, but really I would make these brussels sprouts any time.
Roasted Brussels Sprouts with Honey, Lemon, and Thyme Dressing (from Stellar Recipes and Olives and Oranges by Sara Jenkins and Mindy Fox)
2.5 pounds brussels sprouts, halved lengthwise
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
3 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
Preheat the oven to 400°F. In a large bowl, toss the brussels sprouts with 2 tablespoons of the olive oil and season generously with salt and pepper. Spread the brussels sprouts on a large rimmed baking sheet and roast for about 30 minutes, tossing halfway through, until brown and tender.