Brussels Sprouts with Balsamic Glaze

Thyme and toasted nuts give added dimension to these delicious Brussels sprouts with balsamic glaze.

Preheat oven to 425º

Ingredients:
1 lb Brussels sprouts, trimmed and halved
1/4 cup olive oil
Salt
1 TBSP dried thyme
1/3 cup pine nuts, toasted
1/4 cup fig balsamic glaze

Method:
Toss sprouts, oil, thyme and salt.
Turn out onto a lined baking sheet.
Roast for 25 minutes, stirring half way through.
Transfer roasted sprouts to a mixing bowl.
Drizzle with balsamic glaze.
Toss and serve.

Follow me on:
Facebook: https://www.facebook.com/EmpressEnter…
Instagram: https://www.instagram.com/athomewitha…
Twitter https://twitter.com/anitarosner​​
My Blog: https://www.snorkfest.com

Welcome to at home with anita rosner today we’re going to rustle up the brussels i’m talking brussels sprouts now if you have never seen what brussels sprouts look like when they’re growing they look like this thick thick stalk the brussels sprouts grow like a tree what i’ve done is i’ve plucked them off

Trimmed them cut off the stems and now we’re ready to prepare my oven is preheating at 4 25. so let’s get started for this dish what you will need is one pound of brussels sprouts some salt some pine nuts or whatever nuts you happen to prefer thyme olive oil and i’m using a

Fig balsamic glaze but if you don’t have this you can just use a little balsamic vinegar i’m going to pour our brussels sprouts into a bowl then i’m going to drizzle them with olive oil season with some salt add some thyme now these were fresh thyme sprigs that i got from the

Farmer’s market but i let them dry and all i have to do is just massage them and the thyme leaves will fall right into the bowl and it releases the fragrance like it’s amazing and you can smell it on your hands and it just smells so good okay

Toss and once you’re satisfied that these are well coated and well seasoned we’re just gonna turn them out on a lined baking sheet smooth them out so they’re basically in a single layer now we’ll put these in our 425 oven for 25 minutes and you want to stir them halfway through

So while the brussels sprouts are roasting let’s toast our pine nuts toasting nuts before you add them to any dish is always the way to go it just gives them so much more flavor it releases their oils and it’s very simple uh we’re just gonna do this in a dry

Saute pan i’m going to put the heat on medium high i’m using a third of a cup of pine nuts i’m just going to pour them in the dry pan it happens pretty quickly and you want to make sure they don’t burn you just want them nice and toasty

And i can already see some of them are starting to toast all right i’m turning off the heat because these look pretty good they’re fragrant now we’ll just set them aside until the brussels sprouts are done our brussels sprouts are out of the oven and they smell amazing

You can smell the thyme they’re toasty and roasted so we’re gonna put them right back in the bowl that we started with just be careful because it’s hot [Applause] we’ll add our toasted pine nuts and now we’re just going to give them a little drizzle of the balsamic glaze if it’ll come out

There we go and give it a toss all right and as always we taste taste taste as we’re cooking to make sure that we don’t have to adjust the seasoning i’m going to add just a little pinch of salt to these now they’re perfect just put them in a

Serving bowl and add them to your thanksgiving table give me a thumbs up subscribe and until i see you next time i hope you have a happy safe and healthy thanksgiving You