ROASTED BRUSSELS SPROUTS WITH BALSAMIC REDUCTION
Recipe & photo: Green Bean Delivery
2 lbbrussels sprouts, trimmed and halved
2 Tbspolive oil, extra virgin
1 cbalsamic vinegar
1/4 cdried cherries
1/4 cspanish almonds (or sliced almonds)
How to Make ROASTED BRUSSELS SPROUTS WITH BALSAMIC REDUCTION
- 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.
- 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.
- 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.
- 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.