Ingredients
- 1 pound Brussels sprouts trimmed and halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- Salt and pepper to taste
- 3 tablespoons slivered almonds
- 1/2 cup balsamic vinegar
- 1 teaspoon honey
- 1/4 cup goat cheese crumbled
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread the sprouts out on a baking sheet. Bake for 15 minutes. Stir the sprouts around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out on a small baking sheet and place in the oven with the sprouts. Bake just until they are lightly browned, about 5-7 minutes. Take almonds out of the oven and set aside to cool.
- While the Brussels sprouts roast, make the reduction sauce. Combine the balsamic vinegar and honey in a large skillet over medium-high heat. Bring to a boil, then reduce heat so that the vinegar is just lightly simmering. Simmer slowly until liquid volume is reduced by half and the vinegar coats the back of a spoon, about 10 minutes. Set aside to thicken and cool.
- When the Brussels sprouts are done roasting, transfer them to a large bowl. Toss them with the cooled balsamic reduction sauce, toasted almonds, and crumbled goat cheese.
- Serve immediately.
