CRISPY ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR AND PINE NUTS
Up today on Rip + Tan, here is a simple and delicious recipe for Brussels sprouts. They are tart, sweet, crunchy, and salty. A perfect dish for easy weeknight suppers. Enjoy!
1 pound brussels sprouts, smaller the better, ends removed, halved
2 tablespoons good extra virgin olive oil
balsamic vinegar (the higher the quality, the better the flavor)
1/4 Meyer lemon
2 tablespoon toasted pine nuts
freshly ground black pepper
Preheat oven to 400 degrees. After halving all the brussels sprouts, place them in a bowl. Toss with olive oil to coat. Season generously with sea salt and black pepper. Line a baking sheet with foil and place brussels sprouts on the sheet.
Cook in the oven until they begin to brown and become crispy, about 15-20 minutes. Remove from the oven and place in the bowl. Quickly splash a couple of teaspoons of balsamic vinegar onto the brussels sprouts. Mix to coat. Taste. You want a strong balsamic vinegar flavor so add more to your liking. Season with salt and pepper as necessary. Pour in the toasted pine nuts and mix to combine. Finish with a generous squeeze of Meyer lemon and serve immediately.