Roasted Brussell Sprouts with Simple Balsamic Reduction
Serves 6 to 8.
- 2 dozen brussell Sprouts (frozen will work, but thaw first)
or
- 4 c. chopped red cabbage (in 1-in. pieces)
- 4 c. chopped green cabbage (in 1-in. pieces)
- 2 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Simple Balsamic Reduction (recipe follows)
Directions
Preheat oven to 450 degrees.
Mix Sprouts (or cabbage) together in a large roasting pan. Drizzle oil, salt and pepper over cabbage, and toss to mix well.
Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired.
SIMPLE BALSAMIC REDUCTION
Makes about 3/4 cup.
- 11/2 c. balsamic vinegar
- 3 tbsp. brown sugar
- 2 garlic cloves, crushed and peeled
Directions
In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half.
Reduce heat to low, and simmer 5 minutes or until sauce has thickened (about as thick as pancake syrup). Remove and discard garlic, and serve. (Leftovers can be refrigerated in an airtight container for up to one week.)
