My shopping cart
Your cart is currently empty.Continue Shopping
Lior Lev Sercarz
Preheat the oven to 375 degrees.
In a bowl toss the Brussels sprouts with the Reims spice, vinegar, a bit of olive oil and season with salt and peperoncino.
Spread them on a baking tray lined with parchment paper or put them in a roasting pan.
Roast for about 25 minutes, turning them once or twice during cooking.
• Add some dried cranberries to the Brussels sprouts before you begin roasting.
• Replace the sherry vinegar with rice wine vinegar and add some sesame seeds.