Description
This quick and easy side dish is delicious any time of year! It will make a perfect addition to a Holiday dinner.
Ingredients
3 cups Brussels sprouts, halved
2 tablespoons olive oil
1/2 red onion, thinly sliced
2-3 garlic cloves, minced
1 teaspoon dried rosemary
salt and pepper, to taste
Glaze:
3 Tablespoons Balsamic vinegar
2 Teaspoons maple syrup
Topping:
1/4 cup toasted or raw pumpkin seeds
Shaved parmesan
Instructions
1.) Preheat oven to 425°.
2.) Toss washed and cut brussel sprouts in a bowl with olive oil, onion, garlic, rosemary, salt and pepper and stir to ensure each brussel sprout is coated well with the olive oil.
3.) Place on a cookie sheet, lined with parchment paper and roast in the oven for about 30 minutes. The time might vary depending on the size of your brussel sprouts, larger ones will take longer.
4.) In a small bowl, combine the balsamic vinegar with the maple syrup and set aside.
4.) Once the brussel sprouts are fork tender*, remove them and toss with the balsamic glaze and top with pumpkin seeds and enjoy!
Notes
*Fork tender is when you can insert a fork (or a sharp utensil) into the center with little or no resistance.
