Balsamic vinegar adds a sweetness to Brussels Roasted Brussels Sprouts' crunchy somewhat nutty flavor. A touch of rosemary, which shares a terpene -- an element that give aroma and flavor -- with marijuana, ties it all together for a fabulous medicated side dish for a big holiday meal, or anytime!
- 1 pound Brussels sprouts, trimmed and cut in half
- 1/4 cup cannabis infused olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 small sprig fresh rosemary
- Preheat the oven to 375 degrees F. Place Brussels sprouts on a large baking sheet and toss with the cannabis infused oil. Include any loose leaves too as these get nice and brown when roasted and add to the flavor and texture of the overall dish. Season to taste with salt and pepper and mix until sprouts are well coated.
- Roast until starting to brown and are tender with crisp centers (or completely tender if that is how you prefer them). Stir to mix once during the roasting time, which will be about 20 to 25 minutes.
- While sprouts are roasting, place balsamic in a small saucepan along with rosemary spring. Bring to a simmer over medium heat and reduce by half. Remove rosemary spring and set aside.
- When sprouts are cooked, remove from oven and put in a large serving bowl. Drizzle reduced balsamic over spouts and toss to coat. Season with addition salt and pepper if needed. Serve.
Click here for instructions on how to make infused marijuana oil.
Dosing for Marijuana Recipes:
This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.This recipe is by Cheri Sicard, for more of Cheri’s great marijuana recipes, check out The Cannabis Gourmet Cookbook by Cheri Sicard (2012, Z-Dog Media, ISBN: 978-0-9839888-0-9) or her blog Cannabis Cheri.