Roasted Brussels Sprouts with Balsamic Reduction, Dried Cherries, and Toasted Pecans
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• 2 pounds Brussels sprouts, trimmed and halved*
• 2 tablespoons avocado oil
• Salt
• 1 medium apple, sliced ¼ inch thick and then cut in half*
• 1 cup balsamic vinegar
• ¼ cup dried cherries*
• 1/3 cup raw pecans, dry roasted then roughly chopped*
(*Included in bundle)
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment (or aluminum foil). In a bowl, toss the Brussels sprouts with the oil. Dump them on the prepared baking sheet, arrange in a single layer, and season with a couple pinches of salt. Place in the oven and roast until the Brussels sprouts are soft and starting to turn brown, 30-35 minutes. Halfway through the cooking time, add the apples and flip and rotate the Brussels sprouts.
Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce to a hard simmer and allow the balsamic to reduce to 1/3 of a cup. Be careful not to burn the vinegar. Only one or two tablespoons will be needed for this recipe. Store the extras in a glass container in the fridge.
Once the Brussels sprouts and apples are finished, dump them into a serving bowl. Add the dried cherries and pecans, drizzle with 1-2 tablespoons of balsamic reduction (or more if desired), stir to incorporate all the ingredients, and check for seasoning. Serves: 4-6
Checkout within 1 day for delivery on 12/7.

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