These Roasted Brussels Sprouts are tossed with balsamic reduction, goat cheese and almonds for a quick, easy and healthy side dish! My husband declared these addictive!
WELL. It’s finally time to tell you my REALLY BAD, but also REALLY REALLY good all the SAME TIME, news.
I broke my camera. Well, I didn’t break it. It actually broke itself.
It ate my memory card. I guess I wasn’t feeding it enough?
And I’m a food blogger who always has TOO MUCH FOOD. Oh, the irony.
You know what though? I decided to CARPE DIEM (please tell me that means something along the lines of “seize the moment”) so I brought a SUPER fancy new camera. And a super fancy new lens.
It also means that I am debating moving into a cardboard box to cut utility bills a little. But at least I’ll have extra-pretty pictures to keep me warm right? Right.
So, these here photos are the first with aforementioned fancy-pants-camera-ness. But, you won’t see it being used for a little bit. Because, confession time, I work A LOT. A LOT as in too much…which means that I have already taken photos of recipes that are going up in January.
Now you peeps that follow me on Instagram know why you’ll see a sneak peak of a recipe, but then not see the recipe posted for eleventy billion years later.
Anyway. Enough about cameras. We have roasty, toasty, kinda crunchy, but perfectly soft, creamy and full of NUMS, Brussels sprouts to shovel into our mouths by the barrel full.
Confession time, the sequel: I JUST (as in RIGHT NOW, thanks to spell check) learned that Brussels sprouts has an “s” in the end. I have been depriving it of its little “s” friend for 23 years.
I’m a terrible human.
However, I am pretty sure these rolly, polly, little green vegetal roasted Brussels sprouts will forgive me.
Wouldn’t you forgive someone who had wronged you if they made it rain goat cheese, almonds and sweet, tangy Balsamic reduction up on you?
Well, you might be a little peeved at the whole cheese + hair = notsofun of a combo. But, I know you’d come around eventually.
So, you wanna hear something funny? Of course you do. I am pretty sure that I have the weirdest will power around. I can make 4 zillion paleo brownies, and just eat a bite of each to determine if I like them or not, and then move along.
I did a little bit of fork –> Roasted Brussels Sprouts –> face action, decided that they were tasty and that I should stop eating because there were more recipes to develop.
But. I. Just. Kept. Picking.
Mr. FFF was like “Why don’t you just eat them already?” to which I responded “But what kind of normal person can stop eating paleo brownies, but not Brussels sprouts”
“…since we did we establish that you’re normal.” HE SPEAKS TROOF.
*Eats ALL the Roasted Brussels sprouts.*
OH. BTW. He claimed these “Addictive” and wished there was MORE. Coming from a man that only eats cereal, this was happy new to my green-things loving heart.
For the Balsamic Reduction I used Pompeian Balsamic Vinegar, as I LOVE the stuff, and drizzle it on almost ALL the things. The reduction really is the SHOW STOPPA of our earth-dwelling friends. Just give ‘er a long, slowwww simmer and let it reduce into thick, sweet, syrupy goodness.
Please tell me I am not the only one trying to keep my taste buds from exploding right OFF my FACE.
I promise you this:
If you don’t find somewaysomehow to stick cheesy, goodness that is also full of health (WUT WUT) into your dinner plans this week (read: like, TONIGHT) I will be forced to shoot you with my Brussels Sprouts Green Machine.
And, trust me, since I don’t even know what it is. It can’t be good.
Don’t provoke me.
Roasted Brussels Sprouts with Balsamic Reduction, Goat Cheese and Almonds
- 1 Lb of Brussels sprouts trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming)
- 1 Tbsp Olive oil
- 1 tsp Garlic minced
- 3 Tbsp Slivered almonds
- 1/2 Cup Pompeian Balsamic Vinegar
- 1 tsp Honey
- 2 Oz Goat Cheese crumbled (about 1/4 cup)
- Preheat your oven to 400 degrees.
- In a large bowl[/url], toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a [url href=http://amzn.to/1L14I9f target=_blank rel=nofollow]baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
- While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in asmall pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
- Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
Recipe Notes*It's very important to reduce the vinegar slowly, otherwise it turns into candy once cooled!
FOR THIS RECIPE, I RECOMMEND:
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
This post is sponsored by Pompeian, as I am part of their #PantryInsiders, but all opinions remain 100% my own.
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