Fabulous Brussels Sprouts!

Organic Roasted Brussel Sprouts with a Balsamic Reduction:
*adapted from Pioneer Woman’s “Brussels Sprouts with Balsamic and Cranberries”*

Heat your oven to 350 degrees/ 175 C

I begin with the following ingredients:

• About 3 lbs Brussel Sprouts
• 6 Tablespoons butter (substitute your oil of choice to create a vegan option)
• 1 cup balsamic vinegar
• ½ cup sliced almonds
• ½ cup orange flavored cranberries (or whatever your favorite kind are)
• ¼ cup pumpkin seeds/pepitas

• Most of these can be found at Trader Joes. Sprouts carries raw, organic butter and Whole Foods has the Eden variety of spiced pumpkin seeds if you want these particular ingredients*

-I find Trader Joes most consistently carries organic brussels sprouts in my area. Here I used 3 14 oz/397 grams bags.

Rinse brussels spouts and trim off the hard ends. Slice the larger ones in half (I tend to leave smaller ones whole). Throw them on a baking sheet (rimmed is easier if you have one). Add 6 tablespoons of butter and plenty of salt and pepper. I generally put the butter on as is, and then stir the brussels around after they’ve been in the oven for a few min to distribute it evenly.

Roast for approximately 45 min, stirring occasionally. You can stick a fork into the larger pieces to test for doneness.

Meanwhile, get the balsamic glaze going. Simmer the vinegar in a saucepan for approximately 30-35 min on low heat, stirring occasionally. It will reduce and thicken up. Be aware that once taken off the heat it can harden up quickly!

Once the brussels are cooked, it’s time to assemble it all together. In a bowl, pour the balsamic reduction over the brussels sprouts, adding a large handful of the cranberries and almonds. Stir. Top with the remaining almonds, cranberries and pumpkin seeds. Amazingly delicious!

And here is the finished product- dig in!!

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Roasted Brussels Sprouts with a Balsamic Reduction:

Ingredients
– About 3 lbs Brussel Sprouts
– 6 Tablespoons butter (substitute your oil of choice to create a vegan option)
– 1 cup balsamic vinegar
– ½ cup sliced almonds
– ½ cup orange flavored cranberries (or whatever your favorite kind are)
– ¼ cup pumpkin seeds/pepitas

To create
* Heat oven to 350 degrees/ 175 C
* Rinse brussels sprouts and trim off the hard ends. Slice the larger ones in half (I tend to leave smaller ones whole). Throw them on a baking sheet (rimmed is easier if you have one). Add 6 tablespoons of butter and plenty of salt and pepper.
* Roast for approximately 45 min, stirring occasionally. You can stick a fork into the larger pieces to test their doneness.
* Meanwhile, get the balsamic glaze going. Simmer the vinegar in a saucepan for approximately 30-35 min on low heat, stirring occasionally. It will reduce and thicken up. Be aware that once taken off the heat it can harden up quickly!
* Once the brussels are cooked, it’s time to assemble it all together. In a bowl, pour the balsamic reduction over the brussels sprouts, adding a large handful of the cranberries and almonds. Stir. Top with the remaining almonds, cranberries and pumpkin seeds. Amazingly delicious!

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This recipe is:
*G/F (Gluten-free)
*S/F (Sugar-free)
*Vegetarian (with a Vegan option, substitute butter for your oil of choice)
*Whole30 (sub butter for your oil of choice, make sure your cranberries are sulfite-free)

*Delicious!!!

This recipe is amazing because….
*Haven’t you always heard about how great brussels sprouts are for you, but that they taste terrible? Well they ARE good for you, but never again will they need to be repulsive!!!*

Other Interesting Stuff……..
~This recipe could easily be halved. Be aware that the brussels will shrink up during cooking.