2 lbs Brussels Sprouts
1/4 cup + 2 tb balsamic vinegar
2 tb honey or agave
1/4 cup pistachios, shelled (walnuts or pecans would also work)
1 apple thinly sliced (honeycrisp, fuji or pinklady work nicely)
2 oz goat cheese (optional)
salt and pepper to taste
Preheat oven to 350 degrees, lay pistachios on baking sheet and gently toast. 5 to 10 minutes until fragrant. When they’ve cooled, chop coarsely.
When pistachios are finished turn oven up to 425 degrees. Wash, trim and halve Brussels Sprouts. Toss in olive oil, lay on baking sheet, sprinkle with salt and pepper to tast. Roast for 25-30 minutes until soft inside and crisp outside, checking to make sure the don’t char too much and flipping occasionally.
While sprouts are roasting, heat vinegar and honey in a small sauce pan over medium heat. Let simmer gently and reduce until slightly thickened.
When sprouts are finished toss with vinegar mixture, pistachios and apple until evenly coated.
Top with dollops of goat cheese and serve warm.