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Cucumber WorldRoasted Brussels Sprouts with Toasted Pine Nuts
Ingredients
Makes 8 servings
- 2 lbs brussels sprouts
- 2 shallots, sliced
- ¼ cup olive oil
- 2-3 tbs balsamic vinegar
- 1 tbs maple syrup
- salt and pepper
- ½ cup pine nuts
Preparation
Preheat oven to 425.
Trim the brussels sprouts and get rid of any ugly outer leaves. Bring a medium pot of salted water to a boil and add the brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain and drop them in a bowl full of ice water. Drain again. Cut the sprouts in half.
Put the sprouts in a bowl and mix with the shallots, olive oil, vinegar, maple syrup and salt and pepper. Pour them onto a baking sheet and roast for about 20-25 minutes, stirring once or twice. Toast the pine nuts in a dry frying pan for 3-5 minutes over low heat just until light brown. Sprinkle over the brussels sprouts and serve.
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