Browned Brussels sprouts with rosemary and balsamic shine.
4 servings
The cut-side-down rule matters here. Let the sprouts get properly browned, then add the rosemary-balsamic finish at the end so it stays bright.
Ingredients
- 1 lb Brussels sprouts, halved
- 1 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp SweetMonkFruit
- 1 tsp chopped fresh rosemary
- 1/2 tsp kosher salt
- 2 tbsp toasted pumpkin seeds
Method
- Heat oven to 425°F (220°C) and toss Brussels sprouts with olive oil and salt.
- Roast cut-side down for 20-25 minutes until deeply browned at the edges.
- Whisk balsamic, SweetMonkFruit and rosemary, toss with the hot sprouts and finish with pumpkin seeds.
