Pan Roasted Balsamic Brussel Sprouts
I LOVE brussel sprouts!! i especially love them roasted because they are crunchy and not all soggy. Any chance I get I make these. Now another of my favorite is balsamic vinegar, so pairing these two up is just heaven!
1 lb Brussel Sprouts
2 tablespoon of olive oil
4 tablespoons balsamic vinegar
1/4 cup of pine nuts or walnuts
Cut the brussel sprouts in half before you begin cooking.
In a small pan on low heat toast the pine nuts. Be very careful as they can burn quickly. This usually takes about 2-3 min or when they are already turning brown. Remove from pan and place in a bowl.
In a large pan heat the olive oil in high heat. Once olive oil is starting to bubble add the brussel spouts to the pan cut side down and reduce heat to medium high. Make sure they are in one layer and not stacked on top of each other. Move them around so they can heat evenly for about 6-7 minutes. Flip them over and cook the other side for about 2 or 3 minutes.
Add the balsamic vinegar and now you can toss around the brussel sprouts. Heat for another minute or two and then you can toss in the pine nuts.
Remove from heat & serve!