These balsamic brussels sprouts take a classic side to the highest level. We start with extra crispy sprouts roasted in plenty of real extra virgin olive oil, then toss them in the agrodolce dressing of our dreams along with plenty of toasted Sicilian pizzuta almonds. The secret is in the marriage between Mariangela’s bright 3 year-aged balsamic and Luigi’s savory Cardo honey. Combined, they create a complex, syrupy dressing that soaks into the oil-crisped sprouts for a burst of flavor in every bite. It’s addictive!
TIME: 35 minutes
SERVES: 6-8
Ingredients
- Brussels sprouts, about 2lbs / 1kg, washed, trimmed, and halved
- Extra virgin olive oil, ¼ cup / 60ml
- Fine sea salt, to taste
- Peeled Pizzuta almonds, ¼ cup / 35g
- Cardo honey, 3 tbsp
- Balsamic 3, ¼ cup / 60ml
Preparation
- Position the racks to the middle and bottom of your oven. Place your baking sheets on the racks and preheat to 425°F / 220°C.
- Toss the halved Brussels sprouts in the extra virgin olive oil, seasoning with fine sea salt to taste. Arrange cut side down on the hot baking sheets and roast for approximately 20 minutes, rotating the pans halfway through, until the sprouts are deeply browned.
- On a separate small pan, toast the pizzuta almonds in the same oven for 4-6 minutes, shaking the pan halfway through. Sprinkle with fine sea salt and allow to cool. Coarsely chop about half the almonds, leaving the rest whole.
- Meanwhile, heat the honey over low heat in a small saucepan until it becomes runny. Add the balsamic vinegar and stir, whisking for 2-3 minutes until the mixture thickens. Take off the heat and set aside.
- Transfer the browned sprouts to a large bowl and toss vigorously in the glaze, along with the chopped and whole almonds.
- Taste to adjust seasoning and serve.
