Roasted Brussels Sprouts with Balsamic and Almonds
Recipe from Smithfield

A new twist on a holiday side dish. Brussels sprouts everyone will rave about.


Roasted Brussels Sprouts with Balsamic and Almonds

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Ingredients
  • 2  pounds
    Brussels sprouts, trimmed and cut into quarters
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  • 4  tablespoons
    olive oil
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  • 2  tablespoons
    balsamic vinegar
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  • 2  tablespoons
    fresh rosemary, chopped
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  • 4  tablespoons
    Romano, freshly grated
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  • 4  tablespoons
    whole roasted and salted almonds, roughly chopped
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  •  
    Kosher salt and freshly ground pepper to taste
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Directions
1.
Preheat oven to 450 degrees F. In a large mixing bowl add Brussels sprouts with olive oil, vinegar, and rosemary. Toss well.
2.
Line a sheet tray with foil and spray with a non-stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer.
3.
Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with almonds and Romano cheese. Salt and pepper to taste. Serve Hot.

Serving Suggestions
Serve with any of your favorite pork main dishes.

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Related Recipe
Basic Roasted Brussels Sprouts
Basic Roasted Brussels Sprouts

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

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