Roasted Brussels Sprouts
Vegan Paleo Gluten Free
Roasting lends such a delectable sweetness to vegetables, and works especially well with Brussels sprouts. The outer leaves get browned and crispy. Plain, they are almost like healthy candy, but drizzled with the balsamic reduction, they are divine!
- 2 cups Brussels sprouts, rinsed and ends removed
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp black pepper
Preheat oven to 400 degrees. Cut Brussels sprouts in half lengthwise. Massage oil into the nooks and crannies of the sprout. Sprinkle with salt and pepper. Roast for 30 to 35 minutes turning once or twice during the roasting time. While sprouts are roasting, prepare balsamic reduction (recipe below). Remove sprouts from oven and drizzle with balsamic reduction.
- 1 cup balsamic vinegar
- 1 Tbsp maple syrup (optional)
- ½ tsp sea salt
Turn on the oven vent or open a window. Place vinegar and optional maple syrup in heavy saucepan. Bring to a boil, reduce to simmer, and cook until reduced by half (about 15 minutes). Stir in salt and allow to cool.
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