Saturday, September 22, 2012

Cinnamon Pear Roasted Brussels Sprouts

I made these last night but forgot to post them. Sorry! On the plus side, my mom loved them with her lunch today!

Cinnamon Pear Roasted Brussels Sprouts

2-3 cups brussels sprouts, halved
3 tbsp Olive Oil (I like a Spanish Blend)
3-4 tbsp Cinnamon Pear Balsamic
Salt and Pepper to taste

Preheat oven to 375degrees.

Combine the Balsamic and the salt and pepper together. Whisk in the Olive Oil. You could also do this in a closed container and shake it.

Pour the sauce over the brussels sprouts, stirring to coat. Spread the brussels sprouts in a single layer on a baking sheet and place in the oven.

Roast for 25-30 minutes turning once. They should be just browning, not crispy. If you want them crispy, cook an extra 10-20 minutes, checking every five minutes.

And if you want them really crispy, use only 2 tbsp each of the balsamic and oil. Really make sure to check every ten minutes. The dryer they are, the faster they will go from crispy to dead.

I'm going to be making these for Thanksgiving too. Or at least pre-making them. Roasted veggies freeze really well!

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