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Ingredients
- 1 1/2 lbs. brussels sprouts
- 3 T olive oil
- 1/4 t sea salt
- 1/2 t black pepper
- 1/4 C sliced or slivered almonds
- 2 T balsamic vinegar
- 1 t honey
- pinch red pepper flakes
- 1 T grated Parmesan cheese
Details
Preparation
Step 1
Preheat oven to 425 degrees.
Line a rimmed baking sheet with foil.
Remove damaged outer leaves from sprouts and trim stems. Cut in halves or quarters to uniform size.
In a large bowl combine sprouts, oil, s & p and toss. Transfer to prepared sheet and shake to put in a single layer. Roast until deeply browned, 20 to 25 minutes, shaking or stirring occasionally for even browning.
While sprouts are roasting, toast almonds in small skillet over medium heat, stirring occasionally, 3-5 minutes. When brown, transfer to a plate to cool.
In the large bowl, whisk together vinegar, honey and pepper flakes. Transfer sprouts to bowl and stir gently to coat. Add Parmesan and half the almonds; stir gently. Sprinkle with remaining almonds.
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