I realize that brussels sprouts have been around for a long time. I remember as a kid thinking they were adorable little heads of cabbage. I didn’t eat them, but they were cute.
Lately, those diminutive things have been showing up on nearly every menu in town, and when they are, I order them. Don’t have a bad thing to say about a single one. Perfectly crunchy, beautifully roasted, tangy with some balsamic – you simply can’t go wrong. And I didn’t. I wanted to post a recipe, decided it was high time I made my own roasted brussels sprouts, and so here you go:
Jo’s Roasted Balsamic Brussels Sprouts (with pistachios and capers)
1 lb. brussels sprouts, stems cut, halved
3 T. extra virgin olive oil
1 T. plus 1 t. dark balsamic vinegar
2 T. capers
2 T. pistachios, shelled (mine were roasted and salted, too)
3/4 t. kosher salt
pepper to taste
Preheat oven to 400 degrees.
Combine all ingredients in a mixing bowl. Place in one layer on a cooking sheet and bake for 30-40 minutes or until dark brown. You may want to shake them every now and then to get all sides cooked.
That’s it, so simple. You might want to think about this as a side dish for Thanksgiving. Bun Bun gave them two thumbs up. She’s twelve.