I think it is safe to say that roasted brussel sprouts are one of my favorite foods. I don’t understand when people don’t like them! With some salt, pepper and a bit of olive oil they come alive with flavor! Roasting them for just 30 minutes makes them crispy on the outside and nice and soft on the inside. I tossed these brussel sprouts with a nice fig balsamic dressing. By reducing some fig jam and balsamic vinegar, a nice sweetness is brought out and adds the perfect balance to the salty brussel sprouts.
1. Chop off the ends.
2. Toss with olive oil, salt & pepper, and pour onto a baking sheet.
3. Roast in the oven for about 30 minutes.
4. While the brussel sprouts cook, prepare your dressing.
5. Pour dressing over brussel sprouts.
2 lbs. Brussel Sprouts
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
¼ cup balsamic vinegar
1 tablespoon fig jam
Preheat oven to 400 degrees. Chop ends off all brussel sprouts and place in a bowl. Toss with olive oil, salt & pepper. Pour onto a baking sheet and roast for 20-30 minutes or until browned and fragrant. In a saucepan over medium-high heat, combine balsamic vinegar and fig jam. Cook until it begins to bubble, then simmer for about 15 minutes, or until the back of a spoon can be coated. Drizzle dressing on brussel sprouts and toss. Serve warm.
*Note: You might not need all of the dressing; drizzle to your preference.Article from Kelsey McGinley from http://littlebitsof.com