Roasted Brussels Sprouts with Toasted Pine Nuts and Balsamic Glaze

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 Brussel sprouts

• Condiments

  • 1/3 cup Balsamic vinegar

• Baking & Spices

  • 1 Pinch Black pepper
  • 1 Pinch Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

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Description

Ingredients

• 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

Directions

• 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.