Maple Balsamic & Bacon Olive Oil Oven Roasted Brussels Sprouts

Ingredients

2 pints Brussels sprouts (approximately 4-5 cups)

3-4 Tablespoons Bacon or Butter Flavored Olive Oil

1-2 Tablespoon Maple Dark Balsamic Vinegar

Salt and freshly cracked pepper to taste

Directions

Preheat oven to 400. Trim up the stem end of the brussel sprouts and remove all wilted and yellow or brown exterior leaves. Cut large sprouts in half.  Put the sprouts and on large sheet pan and toss with the butter or bacon flavored olive oil, (just enough to coat evenly) and season with salt and pepper.

Roast in the oven for 25-35 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp and slightly charred on the outside and fork tender on the inside. (Your cooking time will depend on the size of your sprouts.) Take them out of the oven, drizzle on a little maple balsamic check seasoning and adjust if needed.  Best served warm. Enjoy!

Cooking Note: You can add in dried cranberries, garlic, onion, pancetta, or bacon crumbles if you want to bring it to the next level!

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Island Olive Oil Dipping Blend Recipe’s

For best flavor let dip set for 30 minutes at room temperature. 

Bread Dip
Mix 1 tablespoon Island Olive Oil Dipping Blend with ¼ cup extra virgin olive oil. Add 1 tablespoon of freshly grated Parmesan cheese. Serve with slices of warm crusty bread.

Pasta Salad Dressing
Mix 1 tablespoon Island Olive Oil Dipping Blend with ¼ cup extra virgin olive oil. Add to 1lb cooked, drained and cooled pasta. Stir in your favorite fresh vegetables. Top with ½ cup freshly grated Parmesan cheese. Serve as a side dish or add cubes of cooked chicken for a main entrée. Serve warm or cold.

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"Lilikoi Chili Brined Sous Vide Pork Belly" on Olive Oil Focaccia with Jalapeño Herb Chimichurri

This Lilikoi Chili Brined Sous Vide Pork Belly on Olive Oil Focaccia with Jalapeño Herb Chimichurri can be easily adjusted to be an appetizer or main dish.  Enjoy!

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Sweet & Spicy Bacon Wrapped Scallops

The delicate flavor of scallops combined with savory bacon and the sweetness of apricot and pineapples makes this dish a surf and turf to remember.

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Grilled Asparagus with Burrata & Prosciutto

Grilled Asparagus with Burrata and Prosciutto

I came across this dish while on a recent trip to San Francisco. Burrata is a mild and creamy Italian cheese that I’d say is between fresh Buffalo Mozzarella and a milky Ricotta. It lends an unexpected twist to the otherwise simple grilled vegetable. Prosciutto anchors the flavors with its pungent saltiness.
This lovely seasonal dish is a fresh mixture of texture and color.
It makes a delicious appetizer, light lunch, or as a dinner side dish on a warm summer night. Serves 4

*Try this recipe with any of these Island Olive Oils: Lemon, Persian lime, Tuscan herb, Basil, Garlic, Gremolata, Baklouti Green Chili, or any of our Premium EVOO’s
Ingredients:
1 1⁄2 -2 pounds fresh asparagus
4 oz. burrata
4 slices prosciutto
2-3 T (+more to drizzle) Island Olive Oil EVOO* 1 lemon
Sea salt & freshly ground pepper to taste
1⁄4 cup chopped toasted pistachios
slivered radish slices
Gremolata:
1⁄4 cup finely chopped Italian flat leaf parsley 1T lemon zest
1 clove minced garlic
Preheat grill.
Difficulty level: Easy-Medium
  
Zest 1 Tablespoon of lemon, set aside in a small bowl. Cut lemon in quarters. Rinse and cut off rough stalk ends of asparagus. In a heat resistant dish, add asparagus, juice of 1⁄4 lemon, EVOO, salt and pepper to taste, toss and set aside to marinate. Combine parsley and garlic to lemon zest. Add a drizzle of olive oil, a pinch of salt and a squeeze of lemon to “juice up” the mixture; stir to combine.
Grill asparagus until al dente. Set back in marinade dish.
Place the prosciutto in a layer on the bottom of a serving dish. Add the burrata on one side over the prosciutto, and lay asparagus over the prosciutto, and burrata. Drizzle with gremolata. Garnish with toasted pistachios and radish slivers.

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