- 15 whole Brussels sprouts, tough stem removed and halved
- 1 tsp extra virgin olive oil
- Salt and pepper to taste
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tbsp slivered almonds, toasted
- 1/3 cup red grapes, sliced in half
Preheat the oven to 450˚F. Toss the Brussels sprouts with enough olive oil to coat, a generous pinch of salt and pepper to taste. Meanwhile, in a small sauté pan, gently simmer the balsamic vinegar with the honey until the mixture has reduced and is slightly thickened, 3-5 minutes. Set aside. After 15 minutes, remove the Brussels sprouts from the oven, stir and rearrange with a spoon and test one with a paring knife. If the Brussels sprouts are not sufficiently charred or tender, return to the oven for five minutes. If they appear to be charring too much, reduce the oven temperature to 400˚F and continue roasting until they are knife-tender. When the Brussels sprouts are finished cooking, remove from the oven, transfer to a bowl, and add the almonds and grapes. Pour the reduced balsamic mixture into the bowl and toss to coat evenly. Transfer mixture to serving platter and serve immediately, seasoning with more salt and pepper if necessary.