Brussel Sprouts are *In*

I keep wanting to jump into blogging about food I make and eat, if only to memorialize some of the best creations. Well, today is the day!

I can’t keep this super simple and delicious side dish to myself.  It is inspired by a similar dish we had recently at Caboose Brewing Co. – crispy brussel sprouts.

Roasted Brussel sprouts with balsamic vinegar & olive oil, pine nuts & dried cranberries

All it is:

12-15 fresh brussel sprouts
1-2 tbsp. olive oil
1/2 tsp. Fresh ground sea salt (just give the grinder a couple of turns; don’t worry about measuring)
1-2 tbsp. Balsamic vinegar (again, use to your own taste).
I had a 50/50 mix left over from another dish earlier this week.

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After sprouts are cooked

3 tbsp. toasted pine nuts
3-4 tbsp. dried cranberries

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I roasted the brussel sprouts in a cast iron skillet for about 15 min. at 425°. I flipped them around as I removed them from the oven, then tossed them with a little more oil and vinegar, a handful of toasted pine nuts (also remnants from another meal) and a handful of dried cranberries (16 oz. bag bought at Safeway – found with other dried fruit)
Tossed one more time to coat the pine nuts and cranberries with the oil & vinegar and let them sit for about 5 minutes before munching on them.      *** I didn’t do it with this batch, but goat cheese or feta is an awesome addition to this dish.

Here’s what the sprouts looked like in the pan before roasting

Mangia y divertiti!