ROASTED BRUSSELS SPROUTS WITH BALSAMIC REDUCTION

Ellen Bales

By
@Starwriter

I found this recipe in my mailbox today, courtesy of my organic delivery company, which has the best produce I've seen anywhere. I will try this when I get my next delivery--I love all the ingredients, so I know it will be awesome!
Recipe & photo: Green Bean Delivery
03-26-15


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Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 lb
brussels sprouts, trimmed and halved
2 Tbsp
olive oil, extra virgin
1 c
balsamic vinegar
1/4 c
dried cherries
1/4 c
spanish almonds (or sliced almonds)
salt

Directions Step-By-Step

1
Line a rimmed baking sheet with parchment or aluminum foil. In a bowl, toss the Brussels sprouts with the oil. Spread them out on the prepared baking sheet and season with a couple pinches of salt.
2
Place in a preheated 400º oven and roast until the Brussels sprouts are soft and starting to turn brown, 30-35 minutes. Flip and rotate the Brussels sprouts halfway through the cooking time.
3
Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce to a hard simmer and allow the balsamic to reduce to 1/3 of a cup. Be careful not to burn the vinegar. Only one or two tablespoons will be needed for this recipe. Store the extras in a glass container in the fridge.
4
Once the Brussels sprouts are finished, place them into a serving bowl. Add the dried cherries and Spanish almonds, drizzle with 1-2 tablespoons of balsamic reduction (or more if desired), stir to incorporate all the ingredients, and check for seasoning.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Vegan, Wheat Free
Other Tags: For Kids, Healthy, Heirloom