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.