Roasted Brussels Sprouts





2 lbs. Supreme Cuts Trimmed Brussels Sprouts
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
¼ cup pine nuts
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
½ cup balsamic vinegar



Heat oven to 425 degrees. Soak brussel sprouts in a bowl of cold water for a few minutes and drain well. Cut in half and put into roasting pan. Add thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add olive oil and vinegar and toss everything well to coat. Put roasting pan into oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes, or until brussel sprouts are nicely browned and caramelized. Serve immediately.

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