Roasted Brussels

I was at Cesar’s in Berkeley when I fell in love with brussels sprouts. They were roasted to caramel-y perfection, and I wanted more. Well…I’m pretty sure those were drenched in butter. But here is a comparable and quick roasted brussels sprout side dish.

Directions: Preheat the oven to 425°F. If you can find pre-cut brussels, this will save you a tremendous amount of time. Places like Trader Joe’s offer pre-seasoned and pre-sliced brussels in little microwave packs. Just open the packs and dump the brussels into a large casserole dish. Drizzle the olive oil and balsamic onto the brussels, and toss to coat.

It’s not easy being green

Also, we used our special balsamic from Susan!! 😀

But that’s it! Toss the brussels in the oven to roast for 20 minutes, giving them a stir mid-way through.

On the stove top, give the almonds a quick toast, just until a few start to brown. Make sure to keep them moving when they’re on the fire to prevent burning. Set aside until the brussels are done roasting.

Be careful to only lightly toast them. Burnt almonds are gross.

When the brussels have finished roasting, mix in the toasted almonds, and then you’re all done! If you have any bacon around, that would probably make a pretty awesome addition to this recipe as well! This recipe makes 4 generous servings.




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