BY ASHLEY BEYER | WEDNESDAY, NOVEMBER 15TH 2017
(KUTV) Salt Lake City - Chef Josh Garcia, Co-Owner and resident chef at We Olive in Trolley Square, showed Dave Gunderson how to use high-quality olive oils to make a Thanksgiving side dish stand out.
We Olive, located in Trolley Square is the one-stop for foodies for the Thanksgiving holiday. From olive oils from California, flavored balsamic vinegars, tapenade, jams, spices, etc., We Olive has what you need for a tasty holiday.
Recipe for Balsamic Roasted Brussels Sprouts:
1 1/4 lb Small Brussels sprouts
2T We Olive Arbequina Extra Virgin Olive Oil
2 1/2 T We Olive Traditional Aged Balsamic Vinegar
Sea salt and Pepper to taste
1 cup pomegranate seeds
Preheat oven to 400. Toss Brussels sprouts with olive oil and roast on a baking sheet for 30-40 minutes, or until they are fork tender. Remove from the oven and drizzle the balsamic over the top, place back in the oven until you see the balsamic bubbling and reduced. Remove from the oven and season with salt and pepper. Place them in your favorite serving dish and garnish with Pomegranate Seeds.
Check out We Olive at Trolley Square or go to WeOlive.com/Salt-Lake-City.