roasted brussel sprouts are something i’ve only recently grown to love, but it’s been a whirlwind romance and now i’m obsessed! to take away a little of the bitterness from these tiny little cabbage buds i love this fig balsamic reduction {you can find it at whole foods, or here is a recipe for a balsamic glaze that looks tasty if you’d like to make it yourself!} as a bonus, anything with fig makes your whole dish 60% fancier. not even kidding.
the what:
organic brussel sprouts (the smaller, the better)
evoo
sea salt
pepper
balsamic vinegar {optional}
fig balsamic reduction
the how:
- chop off base of brusssel sprouts, cut in half
- coat with evoo, sea salt, pepper, balsamic vinegar
- roast at 375 for 20-30 minutes (i used my toaster oven- easy peasy!)
- when they’re sufficiently soft, charred and browned to your liking, drizzle fig balsamic reduction and eat whilst feeling very, very fancy! *i prefer to wait until they’re room temp
