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Do your kids eat vegetables? Mine do… Whether they know it or not sometimes.. (I’m sneaky like that) Brussels Sprouts are one of the most hated vegetables of all times.. I was one of those people.. Until.. I discovered roasting them.
The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..
“Balsamic Roasted Brussels Sprouts” was always one of the first dishes to sell out on our TaylorMade Menu in the cafe.
Ingredients
- • 1 lb of Brussel Sprouts
- • 8-12 garlic cloves
- • ¼ C Extra virgin olive oil
- • 3 Tbsp Balsamic Vinegar
- • Salt & Pepper
Instructions
- Preheat oven 425*
- Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
- Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
- Roast in oven for 20-25 min until tender. Stirring occasionally
This recipe is DELICIOUS on its own.. But after making this 1001 times in the cafe, I decided to gourmet it up a bit.. So I came up with Cranberry Pistachio Pine Nut Pesto Roasted Brussels Sprouts to put on these, making them perfect for the Holidays or just a special treat. You start with the original “balsamic roasted brussels sprouts” recipe, when the brussels sprouts are done, spoon 1/2 cup of the Cranberry Pistachio Pine Nut Pesto on top and stir well.
Just a note: Cranberry Pistachio Pine Nut Pesto would be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.. My mouth is already watering thinking about it
