Roasted Brussels with Orange Ayoba Biltong Vinaigrette Recipe

Roasted Brussels with Orange Ayoba Biltong Vinaigrette Recipe

Roasted Brussels Sprouts with Orange Ayoba Biltong Vinaigrette recipe is the kind of salad that actually makes sense as a meal. The trick is using Brussels sprouts two ways —half roasted until charred, half julienned raw— so you get both texture and bite in the same bowl.

The vinaigrette has sherry, balsamic, and red wine vinegar with orange zest, and the Traditional Ayoba Biltong goes in at the end. Recipe from Sweezy, originally made for Valentine's Day but honestly good any time.

Ingredients:

  • 1 lb Brussels sprouts
  • 1 lb broccoli
  • 8 T oil
  • 2 T sherry vinegar
  • 1 T balsamic vinegar
  • 1 T red wine vinegar
  • 1 tsp dijon mustard
  • 1 shallot, finely minced
  • Zest of one orange
  • 2 oz package of grass fed Ayoba Traditional Biltong

 

Recipe:

  1. Preheat a sheet pan in the oven at 425 F. 
  2. Prepare half of your Brussels sprouts by cutting off the stems and slicing them in half lengthwise. Toss in a bowl along with half of your broccoli, with olive oil, salt & pepper.
  3. Place on the preheated pan and roast 20-30 minutes, depending on the desired char.
  4. Meanwhile, prepare the rest of your Brussels by cutting off the stems, slicing in half, then julienning, thinly slicing them. Do the same with the other half of your broccoli, keeping the stems and slicing thinly. (these raw veggies will add a good texture to the salad).
  5. To prepare the dressing, mix all ingredients in a sealable jar reserving half of the orange zest and the Biltong. Season to taste.
  6. Once veggies are roasted, mix in a large bowl with the thinly sliced Brussels, broccoli, and vinaigrette.
  7. Toss Ayoba Traditional Biltong, and serve with the rest of the orange zest sprinkled on top! 

Frequently asked questions

Why use Brussels sprouts two ways?

The roasted half gets caramelized and soft at the edges. The raw julienned half stays crisp and a little bitter. Together they give the salad more texture than if you just roasted everything. It's the same idea behind mixing cooked and raw cabbage in a slaw — the contrast is the point.

Can I swap the sherry vinegar for something else?

Sherry vinegar has a nutty depth that works well with the orange zest and biltong, but it's not always easy to find. White wine vinegar is the closest substitute. Apple cider vinegar works too but adds a fruitier note. Just avoid plain white vinegar — it's too sharp and flattens everything else.

When does the biltong go in?

At the very end, after tossing everything together. You don't want it in the oven or mixed in too early — it's already dried and cured, so heat makes it tough and the flavor gets lost. Adding it last keeps the texture and lets it stand out against the roasted vegetables.

 

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