Roasted Brussels Sprouts with Toasted Almonds
- Total Time
Roasting vegetables brings out their natural sweetness. Try this method with other thick-cut vegetables such as onion wedges, pepper chunks and carrot sticks.
uncooked Brussels sprouts20 oz, trimmed of outer tough leaves and cut in half lengthwise
olive oil2 Tbsp, extra-virgin
balsamic vinegar1 Tbsp
sea salt¼ tsp
black pepper¼ tsp
sliced almonds2 Tbsp
- Preheat oven to 425ºF.
- In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick 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 cooked Brussels sprouts and serve hot. Yields about 2/3 cup per serving.