Happy Friday everyone!
You heard it here first. Brussels sprouts are the new kale. These trendy little nuggets of yumminess are popping up everywhere, and it’s about time It’s a Veg World joined in the brigade. In reality, I had them pegged a while ago ;), ever since my college roommate and I began experimenting with them over a year ago. But it’s taken me a little time to figure out the best version to share with you all.
So finally, after much experimentation, I can confidently say that today’s recipe is my favorite sprouts concoction yet. The toasted flavor of pine nuts pairs beautifully with sweet and slightly charred apple cider vinegar-braised brussel sprouts. Try it out, you’ll see…
1 pound brussels sprouts, washed
1 tablespoon extra-virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
Sea salt and pepper to taste
2 tablespoons toasted pine nuts (see how to toast below)
Preheat oven to 400 degrees Fahrenheit. Slice the sprouts in half, making sure to cut off the bottoms and peel off the outside layer. In a baking pan (something with sides), combine the sliced sprouts, olive oil, apple cider vinegar, maple syrup, sea salt and pepper until the brussels are coated. Bake uncovered for 30-40 minutes or until brown and slightly charred. In the meantime, heat the pine nuts in a small saucepan over medium-high heat for a few minutes or until they appear golden brown…be careful not to burn!
Remove sprouts from the oven, toss with the pine nuts and an additional splash of apple cider vinegar and enjoy immediately!
Have a fabulous weekend everyone,