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Substitutions

Olive oil can be substituted for butter in most recipes using the following conversion chart:
Butter Olive Oil
1 tsp = 3/4 tsp
1 tbls = 2 1/2 tsp
1/4 cup = 3 tbls
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tbls
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tbls
1 cup = 3/4 cup

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Balsamic Vinegar

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Great food starts with great ingredients and the quality of the olive oil you use will determine the overall flavor of any dish. Olive oil should be thought of as a seasoning and an ingredient. Look for olive oil bottled in dark glass with the harvest date on the label and store away from heat and light – resist the temptation to keep it next to your range.


CRISPY ROASTED BRUSSELS SPROUTS
with Balsamic Soy Reduction.
Be sure to include any of the loose leafs from the Brussels sprouts as they will turn into crispy little morsels


 
Ingredients

1 lb

Brussels sprouts, trimmed and halved

1/4 cup

sliced raw almonds

1/4 cup

extra virgin olive oil, Harvest Blend or Arbequina

1/4 cup

 

Traditional 18 Yr Balsamic Vinegar

1 tbs

soy sauce

 

salt & freshly ground pepper

 

 

CRISPY ROASTED BRUSSELS SPROUTS

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Directions

Preheat oven to 400
 
Spread on rimmed baking sheet placing Brussels sprouts cut side down. Roast 20 to 30 minutes until browned and crispy.
 
While sprouts roast combine balsamic and soy sauce in small saucepan and bring to simmer. Simmer until thickened and reduced by half.
 
Remove sprouts from oven and drizzle with balsamic soy reduction, top with a few grinds of pepper.


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