This is a great recipe for converting non-brussels sprout lovers. And of course, for those of us that love them!
Preheat your oven to 375 degrees.
Clean, trim, and halve your brussels sprouts. Place on a baking sheet and toss with olive oil, salt, and pepper.
Bake for 25-30 minutes or until brown.
While they’re baking, make your balsamic glaze by mixing balsamic vinegar and sugar. I tend to use a little less than the 1/4 cup called for. Adjust for your own tastes. The sugar isn’t actually necessary for the balsamic to thicken.
Bring to a boil and then let simmer for around 15-20 minutes.
While the balsamic is simmering, toast your pine nuts.
Now it’s time for assembly! Add the brussels sprouts, pine nuts, and dried cranberries to the balsamic glaze and mix well.
This dish is pretty enough for a holiday meal or in my case a regular Monday night dinner!
1.5 pounds brussels sprouts
1/4 cup olive oil
sea salt and cracked pepper
1/2 cup balsamic vinegar
1/4 cup sugar (I use a little less)
1/2 cup dried cranberries
1/3 cup roasted pine nuts
Preheat oven to 375 degrees.
Trim/ clean brussels sprouts, then cut them in half. Arrange on a baking sheet. Toss with olive oil and salt and pepper.
Roast for 25-30 minutes or until brown.
Combine balsamic vinegar and sugar in a large saucepan. Bring it to a boil, then reduce heat to medium-low until sauce thickens; about 15-20 minutes.
Place pine nuts into a small pan over meium heat until lightly toasted, stirring often (around 5 minutes). Set aside.
Add brussels sprouts, pine nuts, and cranberries to the balsamic reduction. Toss and serve.
**Notes: this recipe easily doubles if you’re serving a crowd.
Recipe adapted from The Pioneer Woman