Surprising Side: Roasted Balsamic Brussels Sprouts with Toasted Almonds and Plumped Raisins

My posts today have been annoyingly healthy.  My husband challenged me to post something fattening in the near future.  So stay tuned.  


On another front, one of the perks of being a teacher is time off during the summer.  This is something I am definitely not used to.  So I did what any other girl would do with her time off on a Wednesday.  I took a yoga class, browsed the Farmer's Market, and cooked lunch.  Now this is not a normal lunch, but hey, I'm on vacation.  I recommend this as a great side to any meal.  


I was inspired to make this dish after tasting a salad at a great restaurant on Main Street (M Street) that didn't roast the brussels sprouts, but rather kept them raw with these flavorings.  I personally love the way the brussels sprouts (which is a notoriously hated vegetable), transform and caramelize into something so yummy.  I found myself going "cave-man" style which resulted in me ditching my fork and shoveling this dish into my mouth with my hands. Alone. In my living room.  Classy.  


However, I urge you to try this recipe.  If you love brussels sprouts, you will love this.  If you haven't had them since you were forced to eat them as a child and they were steamed or boiled, then give it another try.  It is quite the surprising side!


Ingredients:
(2 servings)
brussels sprouts (eye ball how much will feed your family.  you may need to add a bit more of the following ingredients if you are feeding 4 people or more.)
2 tbs. of balsamic vinegar
1/2 tbs. olive oil
1/4 cup of raisins
1/4 cup of almond slivers
Salt
Pepper
(If you are feeling extra crazy, go ahead and add crispy bacon bits to this.)


Directions:
Pre-heat your oven to 400 degrees.  If your brussels sprouts aren't already cleaned, I like to take off the first layer, cut the bottoms off and throw away.  I then like to peel off a few of the outer layers of the brussels sprouts (these are the bits that get extra crispy in the oven) and then I either halve or quarter the brussels sprout center depending on how large they are.  Place on a cookie sheet.  I add the olive oil, balsamic vinegar and a sprinkling of salt/pepper.  Toss to coat (don't be afraid to use your hands, "a chef's best tool" - glorious ina garten) and roast for 15 minutes.  I like to flip them with a spatula half way through cooking.  At 15 minutes I add the raisins and almonds and bake off for 5 more minutes.  This ensures the almonds toast and the raisins plump.  If you aren't a fan of nuts or raisins, simply eliminate.  If you would like different options, try a different dried fruit and perhaps pecans, walnuts or pine nuts.  The different textures of this side dish really transform the brussels sprouts.