A bowl of Brussels Sprouts roasted with butter and olive oil, sprinkled with balsamic reduction, chopped green onions and lemon juice
  • Prep Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings

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Ingredients

Directions

**If Alessi Italian/Asian Fusion Balsamic Reduction is not available, combine ¼ cup balsamic reduction, 1 tsp. soy sauce, 2 Tbsp. wine vinegar, a dash of lemon juice and red pepper flakes together in a small bowl.

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment. Set aside.
  2. Trim outer leaves from brussels sprouts, rinse and pat dry. Cut each brussels sprout in half, lengthwise.
  3. Add olive oil and butter to a large mixing bowl, add brussels sprouts, salt and pepper, toss to coat.
  4. Use tongs to place brussels sprouts on baking tray and cook in preheated oven for 20 – 25 minutes.
  5. Add cooked brussels sprouts and balsamic reduction to same large mixing bowl as used earlier, and toss.
  6. Transfer to a serving bowl and garnish with onions and a squeeze of lemon.