I get a lot of inspiration from eating out. Last week I was in Denver for work and we had an amazing dinner at Panzano located downtown. Talk about gluten free heaven. They had a special gluten free menu, fresh baked gluten free bread, and the waiter completely understood what gluten free meant. And yes, I really did get to eat delicious fresh baked gluten free bread before dinner along with my coworkers rather than sitting there watching them all eat delicious looking bread in front of me like I always have to do nearly everywhere else when I go out to dinner. It was heavenly for sure. I appreciate restaurant experiences like that so much and highly recommend Panzano if you are traveling to Denver anytime soon whether you are gluten free or not. The food was awesome and they definitely set a high bar for what it means for a restaurant to be gluten free friendly. While we were there, we had an amazing appetizer – Brussels sprouts with pistachios, rosemary salt, sliced green apples and apple cider reduction. I know what you are thinking, brussels sprouts are disgusting, right? Wrong. They were so incredibly delicious I went to the grocery store on the way home from the airport to buy ingredients to try to make it. Seriously so delicious I had to have them immediately again. I forgot to buy pistachios so I used bacon instead and they were awesome.
Prep time: 10 minutes
Cook time: 20-25 minutes
Here is what you need:
15 Brussels Sprouts
3 Tbsp Olive Oil
1 tsp Salt
1 Tbsp Fresh or Dried Rosemary
1 tsp Fresh Ground Pepper
1/2 Cup Apple Cider Vinegar
2 Slices Bacon, chopped and cooked until crispy
1 Green Apple Sliced Into Spears
1. Pre-heat oven to 400 degrees
2. Line a baking sheet with foil
3. Chop off the ends of the sprouts and tear off any leaves that don’t look good. Rinse thoroughly to remove any dirt.
4. Shred the sprouts with a knife or cuisinart so they look like this:
5. Add olive oil, rosemary, salt, and pepper to the sprouts and stir until mixed
6. Spread the sprouts on the baking sheet and roast for 10 minutes
7. While the sprouts are roasting, reduce the apple cider vinegar in a sauce pan over medium heat to 1/4 cup.
8. Toss sprouts and roast for another 12-15 minutes until edges are charred and you smell a bit of smoke. If they look done but don’t char, move the rack up and broil for a minute or until charred.
9. Toss sprouts, apples, bacon, and apple cider vinegar reduction together.