Roasted Brussels Sprouts with Toasted Almonds
Roasting vegetables brings out their natural sweetness. Roasting Brussels sprouts also adds a nutty taste.
Uncooked Brussels sprouts
20 oz, trimmed of outer tough leaves and cut in half lengthwise
2 tbsp(s), extra-virgin
2 tbsp(s), natural flavour
- Preheat oven to 425ºF.
- In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; spread on a baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
- Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with Brussels sprouts and serve hot. Yields about 2/3 cup per serving.