Place oil and garlic in a small saucepan over medium low heat
10 cloves garlic, 2 cups canola oil
Bring to a simmer and watch closely until it begins to turn a light golden brown
When it has reached golden brown color, take the pan off heat and cool down
Once cooled enough to handle, strain garlic cloves from oil
Keep oil and use it to make your favorite salad dressing or add it to a nice pasta dish
Place roasted garlic cloves on a cutting board, then take the back of your knife and smash until smooth
Brussels Sprouts
Cut the woody ends off the brussels sprouts and cut in half, removing any outer leaves that look yellow or wilted
2 lb brussels sprouts
In a small mixing bowl add all the liquid ingredients (roasted garlic, soy sauce, balsamic vinegar, sesame oil, mirin and maple syrup); mix until combined
1 tsp roasted garlic, 1/4 cup reduced sodium soy sauce, 1/4 cup balsamic vinegar, 1 tsp sesame oil, 2 tsp mirin, 1 tsp maple syrup
Heat a large saucepan over medium high heat. Once hot, add canola oil, then brussels sprouts and red onions. Sear for about 2 minutes until they are a deep brown color (almost charred but not quite)
1 tbsp canola oil, 1 large red onion
Then deglaze the pan with the liquid mixture; making sure to continually stir for about a minute or less. The maple syrup and soy sauce make the mixture prone to stick to the bottom of the pan, so be careful not to let it burn by continually stirring
Spread the cooked brussels sprouts on a sheet pan and begin to cool down in the refrigerator so they do not continue to cook and become mushy; you want them to still have a crisp bite to them
Take scallions, remove the white bulb and place the green part on the cutting board, begin to cut small circular coins
3 scallions
Place cooked brussel sprout mixture in a mixing bowl and toss with lime juice, scallions and salt/pepper
1/2 lime, 1 tsp salt, 1/4 tsp pepper
Keyword brussels sprouts, holiday side dish, holiday sides, Side Dish, vegetable