[Pictures updated on November 13, 2014)
I hope you had a nice Thanksgiving!
We had a great time spending it with family in Iowa. We ate, watched football, ate, watched football and ate some more. What did you do?
I figured you had indulged over the weekend so I decided to bring you a healthy side dish today, Roasted Brussels Sprouts with Toasted Pine Nuts and Balsamic Glaze. Yes, you have to say the entire title because every ingredient factors in so much to this side dish!
I heart brussels sprouts and I hope you do too. Yes, they have a bitter taste but if you do them up right, they are delicious. In this recipe, the roasting sweetens them up a bit because it caramelizes them.
See? Golden brown and roasted to deliciousness. I could eat them just like this but I decided to doctor them up a bit more. Side note – you can roast them even more if you would like. I prefer a little crunch to my brussel sprouts – it’s whatever YOU like.
I also heart pine nuts. Love them in just about anything, especially in salads. They are even better toasted which is super easy, just watch them so they don’t burn. They bring a warmth and nutty flavor to the brussels sprouts without over powering them.
Now to my FAVORITE part. Balsamic Glaze! Also super easy and it adds SO MUCH flavor to these guys – sweet, tangy and syrupy – pour it on there!
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 10 brussel sprouts, stems cut off and cut in half
- 2-3 tablespoons olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons pine nuts
- Pinch of salt
- Pinch of black pepper
- Preheat oven to 425 degrees and line a baking sheet with tin foil.
- Clean and cut brussels sprouts and place on baking sheet. Drizzle with olive oil and roast in oven for 20 minutes, turn the brussels sprouts over with a spatula after 10 minutes of roasting.
- While brussels sprouts are roasting, pour balsamic vinegar in a small sauce pan over medium-high heat. Once balsamic vinegar comes to a boil, lower the heat and simmer for about 10-15 minutes or until it coats the back of a spoon.
- To toast pine nuts, place in a small fry pan over medium-low heat. Shake pan every 30 seconds until the pine nuts become fragrant and golden, takes just a few minutes.
- Take brussel sprouts out of the oven and season with salt and pepper. Mix with toasted pine nuts and drizzle with balsamic glaze.
Source: Stuck on Sweet