Amber Elizabeth — October 2011

Try her amped-up recipe for a classic veg side dish. It’ll make you a Brussels believer!

• 3 cups Brussels sprouts, cut into quarters
• 2 tbsp pine nuts
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar

• 3 cups balsamic vinegar

1. Lightly roast pine nuts over low heat and set aside.
2. Toss sprouts with 1/2 cup of extra virgin olive oil, and 1/2 cup of balsamic vinegar.
3. Put sprouts evenly on a baking sheet and into the oven at 350 for about 30 minutes (more for crispy).
4. While baking pour 3 cups of balsamic into a pan and continuously whisk on medium heat until boil and during boil to avoid burning, once the vinegar reaches a syrup consistency reduce heat and mix in a tablespoon of brown sugar. This will make about 1.5 cups of balsamic reduction to pour over finished sprouts
5. After sprouts are finished baking add them to a bowl with roasted pine nuts and drizzle with reduction sauce.

Calories: 510, Total Fats: 32 g, Saturated Fat: 4.5 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 75 mg, Total Carbohydrates: 45 g, Dietary Fiber: 3 g, Sugars: 35 g, Protein: 4 g, Iron: 3 mg