Valleybrink Road | Recipes | Roasted Brussels Sprouts With Balsamic Vinegar And Pine Nuts | Serves 4 1 pound brussels sprouts, smaller the better, ends removed, halved 2 tablespoons good extra virgin olive oil balsamic vinegar (the higher the quality, the better the flavor) 1/4 Meyer lemon 2 tablespoon toasted pine nuts sea s.

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Roasted Brussels Sprouts With Balsamic Vinegar And Pine Nuts
Steps
1
2
3
Description

Up today on Rip + Tan, here is a simple and delicious recipe for Brussels sprouts. They are tart, sweet, crunchy, and salty. A perfect dish for easy weeknight suppers. 

Get Started
Step 1

Preheat oven to 400 degrees. After halving all the brussels sprouts, place them in a bowl. Toss with olive oil to coat. Season generously with sea salt and black pepper. Line a baking sheet with foil and place brussels sprouts on the sheet.

Next Step
2
Step 2

Cook in the oven until they begin to brown and become crispy, about 15-20 minutes. Remove from the oven and place in the bowl. Quickly splash a couple of teaspoons of balsamic vinegar onto the brussels sprouts. Mix to coat. Taste. You want a strong balsamic vinegar flavor so add more to your liking. Season with salt and pepper as necessary.

Next Step
3
Step 3

Pour in the toasted pine nuts and mix to combine. Finish with a generous squeeze of Meyer lemon and serve immediately.

Done!
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Ingredients
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Serves 4

  • 1 pound brussels sprouts, smaller the better, ends removed, halved
  • 2 tablespoons good extra virgin olive oil
  • balsamic vinegar (the higher the quality, the better the flavor)
  • 1/4 Meyer lemon
  • 2 tablespoon toasted pine nuts
  • sea salt
  • freshly ground black pepper