Roasted Brussels Sprouts with Toasted Pine Nuts and Balsamic Glaze

  • 10 brussel sprouts, stems cut off and cut in half
  • 2-3 tablespoons olive oil
  • ⅓ cup balsamic vinegar
  • 2 tablespoons pine nuts
  • Pinch of salt
  • Pinch of black pepper
  1. Preheat oven to 425 degrees and line a baking sheet with tin foil.
  2. Clean and cut brussels sprouts and place on baking sheet. Drizzle with olive oil and roast in oven for 20 minutes, turn the brussels sprouts over with a spatula after 10 minutes of roasting.
  3. While brussels sprouts are roasting, pour balsamic vinegar in a small sauce pan over medium-high heat. Once balsamic vinegar comes to a boil, lower the heat and simmer for about 10-15 minutes or until it coats the back of a spoon.
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