roasted brussel sprouts with a fig balsamic reduction

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