• Balsamic-Roasted Brussels Sprouts, Pearl Onions and Pink Peppercorns


    6 to 8 Portions

    • Ingredients
    • Brussels sprouts, pared, cut in half
      1 lb.
    • Red pearl onions, small, peeled
      18 ea.
    • Garlic clove, finely minced
      1 ea.
    • Sage, chopped
      1 Tbsp.
    • Parsley, chopped
      1 Tbsp.
    • Thyme, chopped
      1 Tbsp.
    • Rosemary, chopped
      1 Tbsp.
    • Balsamic vinegar of Modena
      2 oz.
    • Extra-virgin olive oil
      3 oz.
    • Pink peppercorns
      1 Tbsp.
    • Smoked salt
      as needed


    1. Preheat the oven to 425°F.
    2. Bring a small pot of water to a boil and season with salt.
    3. Cut the Brussels sprouts in half lengthwise, setting aside some outer leaves.
    4. Line a small cookie sheet with tin foil.
    5. In a medium bowl, mix the olive oil, balsamic vinegar, garlic, sage, parsley, thyme, and rosemary.
    6. Toss the pared Brussels sprouts, peeled onions and some of the pink peppercorns in the balsamic marinade, and season to taste with salt. Let sit for 10 minutes.
    7. Scoop the vegetables out of the marinade and spread on the foil-lined cookie sheet, reserving the leftover marinade.
    8. Roast in the 425°F oven, stirring occasionally. Remove when the Brussels sprouts and onions are tender and nicely caramelized.
    9. While the Brussels sprouts are roasting, blanch the reserved leaves in the boiling salted water and shock in ice water. Drain and toss the leaves in the reserved balsamic marinade.
    10. Toss the hot roasted Brussels sprouts into the reserved marinade, add the blanched leaves, and garnish with additional pink peppercorns and smoked salt to serve.
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