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.