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Roasted Brussels Sprouts

December 3, 2009

by Emily


Co-blogger, Elizabeth, and I have a blog crush or two.  Honestly, it has gotten a little out of hand.  Perhaps you could call us “Blog Predators” or “Internet Stalkers.”  There is probably a blog we could subscribe to that would help us with our issues.  Maybe that is a horrible idea, I don’t know.  Maybe we dealt with our obsessions in a healthy, pro-active way by starting our own blog.  Regardless, when we log on to our Google Readers, we inevitably “share” multiple posts from our favorite bloggers that we just love.  And if it relates to cooking, it is more often than not from our favorite NYC blogger, Deb, from Smitten Kitchen.  So when I saw Deb’s post for Balsamic Braised Brussels with Pancetta and her newborn, Jacob, posing with one of these silly little vegetables, I couldn’t pass them up on my next trip to the grocery store.  I was not the biggest fan of Brussels sprouts growing up, but Deb and this adapted recipe won me over.


Roasted Brussels Sprouts
adapted from Epicurious

1 Package Brussels sprouts, cleaned and halved
3 tbsp olive oil
Salt and pepper to taste
3 tbsp balsamic vinegar
Handful pine nuts

Preheat the oven to 375°.  Combine Brussels sprouts, olive oil, balsamic vinegar, salt, and pepper in a medium bowl.  Toss to coat the sprouts.  Spread evenly on a baking sheet and sprinkle with pine nuts.  Roast 15 to 20 minutes on center oven rack until sprouts are brown and tender.

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