Brussel sprouts have grown on me significantly in the last few years. But when I ordered some balsamic brussel sprouts at Tuscany not too long ago it sealed my warming regard for brussel sprouts into a deep seeded love. 🙂 If you haven’t ever tried theirs you are not a complete person. Seriously changed the way I think of brussel sprouts. They are like candy. Not the overly sweet variety, just the yummy I don’t want to stop eating these ever kind. Now, I am not even going to compare my version of balsamic brussel sprouts to Tuscany’s because they are two different animals. I am pretty sure theirs are either pan fried or deep fried…. Naughty naughty. I didn’t have the heart to deep fry mine since I am trying hard not to eat fried foods regularly. I opted for roasting mine till they were nice and crispy. I really liked how they turned out. The balsamic reduction is really the star of the show though. It is so so so delicious. Not too sweet, not too anything. Just pure goodness in a jar.
This is such an easy, no stress side dish that pairs well with pretty much any meat you choose. Or heck, serve them with a pasta dish. Anything goes. 🙂
I served mine with carnitas sliders with grilled pineapple. It was delish. I will continue to post the other foods that went with this feast over the next few days, so stay tuned!! It came together well, and was very much enjoyed.
Lets get crackin!
Preheat your oven to 400 degrees.
In the last Winder Dairy Produce Basket we offered these prized green gems and I was so excited to get my hands of them! They were gorgeous and huge!! All I did was cut off the bottom end and give them a good rinse.
Next you can either slice then in half or in quarters. Since mine were such a healthy size I quartered them. And don’t throw away the little leaves that fall off in the cutting process. They roast up nice and crispy. Trust me you want to eat those…
Place them in a lined baking sheet and drizzle with olive oil. Season with salt, pepper and some red pepper flakes for a little spice. Sprinkle on the pistachios and toss well. Oh I love pistachios. They compliment the sweet flavor of the balsamic reduction perfectly with their saltiness.
Pop in the oven on the middle rack and roast for 20 minutes or so. Let them get all browned/blackened on the edges. That’s the good stuff!
Pull them out when they look something like this… Then put them in your serving dish of choice and drizzle them with your 1/4 cup or more (hopefully home made) *see my previous post* balsamic reduction.
*Fist bump* you did it!!! You are a champion! Go forth and feed the masses with these delightful little morsels. Mmmmhmm.