For some bizarre reason, people like to give me their unsolicited opinion. Ok, at least one person did. One day I was walking down the street with my kids and this 60ish year old man literally said to me…
“Stop at two!!!!” What the what?!! haha Like 1) What possessed him to opine about my reproductive decisions (wait, that just touched on a wayy bigger issue that I’m going to side step) and 2) what happened in his life that he is literally telling strangers on the street that two kids is enough. Does he have a third kid? Does his third kid know about this quirky habit of his?
I feel like I should have asked follow up questions but at the time I was too puzzled about it that I just awkwardly laughed and couldn’t even form thoughts. Do things like this happen to anyone else?! 🙂
Anyway! I’m excited about Thanksgiving this year but am kind of having commitment issues as to what I’m making. I don’t want to go too nuts and then have tons of food the kids won’t eat, but I also don’t want my first solo Thanksgiving to be underwhelming. I don’t think Brussels could ever be underwhelming, especially when they’re packed with the tastiest of goodies like craisins, shaved Parm, and toasted pine nuts (swoon).
Do you know the pressure I feel to have perfectly toasted pine nuts because my blog name is “The Toasted Pine Nut?” I have this inner desire to have perfectly toasted pine nuts at all times. The other day a few nuts got caught on the sides of the pan and they toasted differently to the point that they went straight from un-toasted to burnt while the rest toasted nicely. I picked them out of their perfectly toasted piney pack and fed them to Jaryd separately. They were misrepresentative of my brand. I’ll never use that pine nut burning pan again. The blasphemy.
But seriously, let’s make some Roasted Balsamic Brussels Sprouts and get you ready for your Thanksgiving holiday! Prepare for the array of ooohhhs and ahhs coming your way…
Did anyone else know that this is how Brussels grew?! I saw it in the store and I had to share it with you guys! It’s a stalk, I suppose, and it takes up way too much room in the fridge. But, it looks cool, eh? So does this stalk grow straight from the ground, or is it an appendage of some other sort of greater tree/bush/stalk? I will now google it…
And there you have it!
Cut the ends off the Brussels, remove any outer leaves and cut in half.
On a lined baking pan, pour the extra virgin olive oil and balsamic vinegar.
Place the Brussels face down into the oil/vinegar mixture. I always make sure to place it directly into the balsamic vinegar and then slide it on the pan to move it into place. Any leaves that fall off in the process I like to keep on the pan and roast. I kinda love them.
Sprinkle with sea salt and place them in the oven for 25-30 minutes. I got wrapped up in the new Homeland (omg!!) and mine got crispier than expected. Such is life.
While the Brussels are roasting, toast your pine nuts on the stovetop over medium heat, stirring and shaking the pan often. Set aside once they are golden brown.
When your Brussels are done roasting, place them in a large bowl. Drizzle the agave nectar on them and toss with a large spoon. Add the chopped sage, craisins, pine nuts, and shaved parmesan, reserving some for garnish.
Toss everything together and transfer to your serving bowl. Top with the remaining ingredients to make it look all pretty.
- 1 lb. Brussels sprouts, bottoms trimmed and halved
- 3 T. extra virgin olive oil
- 3 T. balsamic vinegar
- 1/2 t. sea salt
- 1 T. agave nectar
- 1/3 cup craisins
- 1/4 cup pine nuts, toasted
- 4 leaves sage, chopped
- 1/2 cup shaved Parmesan cheese
- Preheat oven to 400F.
- Cut the ends off the Brussels, remove any outer leaves and cut them in half.
- On a lined baking pan, pour the extra virgin olive oil and balsamic vinegar.
- Place the Brussels face down into the oil/vinegar mixture, placing directly into the balsamic vinegar and then sliding it into its position on the pan.
- Keep any leaves that fall off in the process on the pan and roast with the Brussels.
- Sprinkle with sea salt and place them in the oven for 25-30 minutes.
- While the Brussels are roasting, toast your pine nuts on the stovetop over medium heat, stirring and shaking the pan often. Set aside.
- When your Brussels are done roasting, place them in a large bowl. Drizzle the agave nectar on them and toss with a large spoon.
- Add the chopped sage, craisins, pine nuts, and shaved parmesan, reserving some for garnish.
- Toss everything together and transfer to your serving bowl.
- Top with the remaining ingredients to make it look all pretty.
- Serves 4-6 people.
P.S. This post is dedicated to Jaimie P, a beautiful yoga posing lady who gave me a Balsamic Brussels recipe about five years ago that I based this beauty on!