I love a good roasted Brussels sprouts recipe! The combination of crunch and a sweet balsamic vinegar makes this vegetable shine. Its an excellent addition to a meal, party, or holiday gathering.
This Brussels sprouts recipe is a variation on my roasted cauliflower dish, substituting one vegetable for another, and toasted pine nuts for pecans.
If you love it, let me know in the comments or on social media!
Roasted Brussels Sprouts with Balsamic Fig Vinegar
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the center
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic fig vinegar, or other syrupy balsamic vinegar
Preheat oven to 400 degrees Fahrenheit.
In a large bowl toss Brussels sprouts with oil and toasted pine nuts.
Place Brussels sprouts in a baking dish. Add garlic, salt, and pepper. Toss to combine. Drizzle balsamic vinegar over Brussels sprouts and toss again.
Bake for 20 to 30 minutes, until Brussels sprouts are tender and browned. Toss once during roasting, about half way through. Serve hot.
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