array(1) { [0]=> object(WP_Term)#1745 (16) { ["term_id"]=> int(16) ["name"]=> string(11) "Side Dishes" ["slug"]=> string(11) "side-dishes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(16) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(10) ["count"]=> int(4) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(16) ["category_count"]=> int(4) ["category_description"]=> string(0) "" ["cat_name"]=> string(11) "Side Dishes" ["category_nicename"]=> string(11) "side-dishes" ["category_parent"]=> int(10) } }

‹ All Recipes ‹ Side Dishes

GC Oven-Roasted Brussels Sprouts

Oven-Roasted Brussels Sprouts with Savory Proprietary and Estate Organic Tuscan Rosemary Sea Salt Fall is in the air when Brussels Sprouts appear in the Farmer’s Markets. I enjoy buying them on the stalk as I feel they are fresher and beautiful! Freshly harvested and produced Savory Extra Virgin Olive Oil with Rosemary Sea Salt and Lavender Tellicherry Pepper layers additional flavors for a fabulous final touch!!

Serves 6

INGREDIENTS

  • 2-3 Tablespoons GC Napa Valley Estate Extra Virgin Olive Oil
  • 3 Tablespoons GC Napa Valley Savory Proprietary Blend Extra Virgin Olive
  • 3-4 Teaspoons GC Estate Organic Rosemary Sea Salt
  • Lavender Tellicherry Pepper

TO PREPARE

  1. Preheat oven to 400°F
  2. Trim ends and halve lengthwise the whole brussels sprout
  3. Toss brussels sprouts with 1 1/2 Tablespoons Extra Virgin Olive 2 Teaspoons Rosemary Sea Salt and 1 Teaspoon Lavender Tellicherry Pepper
  4. Roast vegetables
  5. Place on rimmed casserole m6x12” arranged in 1 layer
  6. Stir brussels sprout after 15 minutes to expose new surface
  7. Remove after 30-35 minutes when outer leaves are crispy and inside is tender

TO SERVE

  • Place into serving dish
  • Drizzle with Savory Proprietary Blend Extra Virgin Olive
  • Sprinkle with 1-2 teaspoons GC Estate Rosemary Sea Salt and 1 teaspoon Lavender Tellicherry Pepper and toss.