Maple-Roasted Brussels Sprouts and Rutabagas
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Maple-Roasted Brussels Sprouts and Rutabagas
Category
Vegetables
Ingredients
- 1/2 cup Fustini's Maple balsamic
- 3 tablespoons Fustini's Delicate SELECT olive oil
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- salt and pepper to taste
- 5 cups rutabaga, peeled and cut into 1 1/2" pieces
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- Fustini's Walnut oil, for finishing
- 1/3 cup walnuts, toasted and chopped
Ingredients
Directions
- Preheat oven to 400 degrees. Whisk together Maple balsamic, olive oil, Sicilian Lemon balsamic and salt in a large bowl. Add rutabaga and toss. Transfer rutabaga to a rimmed baking sheet. Leave the remaining liquid mixture in the bowl. Spread out in a single layer and sprinkle with salt to taste. Roast rutabaga 35 minutes, tossing halfway through. Raise oven temperature to 450 degrees. Toss Brussels sprouts in reserved liquid and salt to taste. Remove baking sheet from oven and add Brussels sprouts to rutabagas, toss together. Roast, tossing every 5 minutes until vegetables are deep golden brown, about 20 minutes. To serve, season with pepper, drizzle with Fustini's Walnut oil and garnish with chopped walnuts.