Pan Roasted Balsamic Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons Sadaf Grapeseed Oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Sadaf Balsamic Vinegar
- 1 tablespoon honey
- 1/4 cup chopped hazelnuts or almonds, toasted
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with the Sadaf Grapeseed Oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet and roast them in the oven for 25-30 minutes or until they are tender and golden brown.
- In a small saucepan, mix together the Sadaf Balsamic Vinegar and honey. Bring it to a simmer over medium heat and cook until the mixture is reduced by half, about 3-5 minutes.
- Remove the pan from the heat and let it cool for a minute.
- Once the Brussels sprouts are done, remove them from the oven and transfer them to a serving dish.
- Drizzle the balsamic glaze over the Brussels sprouts and toss to coat evenly.
- Sprinkle the chopped hazelnuts or almonds over the top and serve.
Note: You could also add some diced bacon or pancetta for an added flavor and texture. These Brussels sprouts are delicious as a side dish or as a salad on their own.