BALSAMIC BRUSSELS

We went for dinner at my friend Daniela’s house one evening and she made the most delicious roasted brussels sprouts. I immediately asked her for the recipe. Turns out these aren’t only delicious but easy to make. Here’s what you need.

INGREDIENTS

• 1lb of Brussels Sprouts

• Balsamic Vinegar

• Whole Grain or Regular Dijon Mustard

• Kosher Salt

• Black Pepper

• EVOO or Avocado Oil

FLAVOR NOTE

Not all Balsamic Vinegar is legit, often the basic vinegar at the market will have grapes and food coloring in it. You don’t want this. It’s not actually Balsamic. My all time favorite Balsamic Vinegar is from Selezione Pondini, pictured below. I could drink it straight from the bottle. Of course, I won’t but it’s truly that good.

HOW TO MAKE IT

Pre-Heat your oven to 425

Slice the brussels sprouts in half or quarters depending on how big your sprouts are.

Toss in EVOO or Avocado Oil and place on a baking sheet with parchment paper.

Spread them out evenly.

Season well with Diamond Crystal Kosher Salt and Black Pepper.

Roast at 425 for 25-40mins

Once some of the sprouts are charred and they are soft, take them out.

FOR THE BALSAMIC DIJON DRESSING

In a bowl add 2tbsp of balsamic vinegar and 1tbsp of whole grain or regular dijon mustard. Whisk to combine and toss in the sprouts, coat with the dressing and let sit to absorb all the deliciousness. Add a little more salt and pepper if needed.