Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
The perfect side dish to any holiday meal! These Roasted Brussels Sprouts are festively topped with dried cherries, toasted pumpkin seeds and balsamic reduction! @cookinRD | sarahaasrdn.com

Roasted Brussels Sprouts


  • Author: Sara Haas

Description

The perfect side dish to any holiday meal! These Roasted Brussels Sprouts are festively topped with dried cherries, toasted pumpkin seeds and balsamic reduction!


Scale

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 bunch Brussels sprouts, trimmed and cut in half
  • 1/2 small red onion, roughly chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons toasted pumpkin seeds
  • 1/4 cup dried cherries
  • 2 tablespoons crumbled feta cheese

Instructions

  1. Preheat the oven to 400’F and coat a large baking sheet with oil or foil coated with non-stick vegetable spray.
  2. Place the balsamic vinegar in a small saucepan and bring to a boil over medium heat. Cook for 10 minutes or until reduced by half. Vinegar is done when it’s thick enough to coat the back of a spoon. Set aside to cool.
  3. Toss the Brussels sprouts and onion with the olive oil, salt and pepper in a large mixing. Spread out in an even layer on the prepared baking sheet. Roast for 20-25 minutes, until browned, stirring once halfway through cooking time.
  4. Remove from the oven. Pour into a serving dish and garnish with pumpkin seeds, cherries and feta cheese. Drizzle with balsamic reduction and serve.