Recipes Sides:

Crispy Roasted Brussels Sprouts

Barrett Prendergast
Crispy Roasted Brussels Sprouts


Serves four.
1 pound brussels sprouts, smaller the better, ends removed, halved
2 tablespoons good extra virgin olive oil
good “syrupy” balsamic vinegar
1/4 meyer lemon
2 tablespoon toasted pine nuts
sea salt
freshly ground black pepper

The Prep

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.

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

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