Tuesday, October 6, 2015

Roasted Brussels Sprouts with Balsamic Glaze and Pepitas

I typed up this recipe last winter and for some reason never got around to posting it. But now that there is an autumn chill back in the air and the heat of summer has passed, it feels like it's time for roasted vegetables again.  These brussels sprouts are roasted so that they get a good char on the outer leaves while remaining nice and tender in the center. Once they're out of the oven, they're tossed with a balsamic glaze for some sweetness and roasted pepitas for a little crunch. I used grapefruit white balsamic vinegar which I bought from one of those specialty olive oil and vinegar shops, but regular balsamic vinegar makes for a fabulous glaze as well. The glaze is also wonderful tossed with roasted carrots. This is a side dish custom-made for welcoming fall, so bring on the cooler weather!
Serves 4

1 lb brussels sprouts, ends trimmed and tough outer leaves removed
1 Tb olive oil
1/2 cup Grapefruit White Balsamic Vinegar (or regular Balsamic Vinegar)
1/4 cup sugar
~1/4 cup roasted pepitas

Preheat oven to 400F.

Slice the brussels sprouts in half, and spread on a baking sheet. Drizzle with about 1 Tb of olive oil, and sprinkle with salt. Toss to coat.

Roast the brussels sprouts for about 20 minutes, until slightly charred and tender.

While they roast, combine the vinegar and sugar in a saucepan. Bring the mixture to a boil, and then reduce heat to a simmer. Let the mixture simmer and reduce for about 15-20 minutes until it's thick and syrupy.

When the brussels sprouts are done, toss them with the balsamic vinegar reduction and a handful of roasted pepitas. Serve immediately.

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