Roasted Balsamic Brussels Sprouts


Toss trimmed Brussels sprouts with olive oil and garlic. Spread onto a baking sheet and bake for 15 minutes. Stir the Brussels and continue baking until brown and crispy, about 10 more minutes


Spread almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes


Combine Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Reduce the heat to med/low so that the vinegar is just lightly simmering. Simmer until reduced by half


Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese



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