Roasted Balsamic Brussels Sprouts

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… for now…) 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?! 🙂

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).

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.

But, 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…

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.

While the Brussels are roasting, toast your pine nuts on the stovetop over medium heat, stirring and shaking the pan often. Set aside in a separate bowl 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 additional ingredients to make it look all pretty.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

VG Vegetarian

Roasted Balsamic Brussels Sprouts

These Roasted Balsamic Brussels Sprouts are LOADED with goodies! The perfect addition to your Thanksgiving (or any day) dinner!!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Prep: 10 minsCook: 30 minsTotal: 40 mins

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Ingredients

• 1 lb. Brussels sprouts, bottoms trimmed and halved
• 3 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon sea salt
• 1 tablespoon agave nectar
• 1/3 cup dried cranberries
• 1/4 cup pine nuts, toasted
• 4 leaves sage, chopped
• 1/2 cup shaved Parmesan cheese

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Instructions

1. Preheat oven to 400F.
2. Cut the ends off the Brussels, remove any outer leaves and cut them in half.
3. On a lined baking pan, drizzle the extra virgin olive oil and balsamic vinegar.
4. Place the Brussels face down into the oil/vinegar mixture, directly into the balsamic vinegar and then sliding it across the pan.
5. Keep any leaves that fall off in the process on the pan and roast with the Brussels.
6. Sprinkle with sea salt and place them in the oven for 25-30 minutes.
7. While the Brussels are roasting, toast your pine nuts on the stovetop over medium heat, stirring and shaking the pan often. Set aside in a separate bowl.
8. When your Brussels are done roasting, place them in a large bowl.
9. Drizzle the agave nectar on them and toss with a large spoon.
10. Add the chopped sage, dried cranberries, pine nuts, and shaved parmesan, reserving some for garnish.
11. Toss everything together and transfer to your serving bowl.
12. Top with the remaining ingredients to make it look all pretty.

Nutrition Info:

• Serving Size: 6
• Calories: 211
• Sugar: 8g
• Sodium: 417mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 8mg

© The Toasted Pine Nut

This is jammed packed with all the goodies that make you feel the Thanksgiving feels. Enjoy!! xo

Want to save this for later!! Pin the image below!!