There’s something magical that happens when you roast Brussels sprouts—it’s like they all of a sudden turn into these sweet lovely bits of heaven. All right—I might be exaggerating a bit, but my they’re tasty.
- about a pound of Brussels sprouts
- 1/4 cup balsamic vinegar
- 1/4 cup of sunflower oil (or olive, or peanut oil)
- 1/4 cup golden raisins
- 1/4 cup pine nuts
- 1/2 tsp rosemary
- salt and pepper to taste
Clean brussels sprouts and put in a largish glass bowl along with the rest of the ingredients. Mix thoroughly and layer in a 8″ glass baking dish. Bake at 400 degrees for 25 minutes, then stir, and bake for another 20 minutes. Serve.