Balsamic Roasted Brussels Sprouts

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Uploaded by: 830edca56c7d


Amy,Of course! The foodily link is below - I originally came up with this recipe after making Balsamic Roasted Brussels Sprouts 1001 times in the cafe. I was bored with it and decided to gourmet it up a bit.. But this Cranberry Pistachio Pine Nut Pesto would be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.. so many things you could do with it...
830edca56c7d   •  9 Jun   •  Report
Cranberry pistachio pesto? Sounds like heaven! You must have a recipe?
Amy Anderson   •  9 Jun   •  Report
Sounds yummy! Honey would be good. Sometimes I add a cranberry pistachio pesto to give them a sweetness.
830edca56c7d   •  8 Jun   •  Report
I usually roast my brussels sprouts, so adding the vinegar was a nice change. They were caramelized and full of flavor. I will definitely make these again. Maybe I'll add a bit of honey next time.
Amy Anderson   •  8 Jun   •  Report
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• 1 lb of Brussel Sprouts

• 8-12 garlic cloves

• ¼ C Extra virgin olive oil

• 3 Tbsp Balsamic Vingegar

• Salt & Pepper



Preheat oven 425* Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise. Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan. Roast in oven for 20-25 min until tender. Stirring occasionally

View instructions at
Andrea Taylor - TaylorMade Market

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