Sometimes during the week I like to have a simple salad for dinner- I’ve got to balance out all the butter and cream from school right?
When I was a kid brussel sprouts were the devil! Lucky for me my parents didn’t really like them either so they never really found their way onto our plates.
Instead of using dressing I enjoy a rich balsamic reduction, the sweet syrupy taste is a great match for the bitter brussels.
Mixed with some toasted pecans and blueberries this salad rounds out perfectly. You can eat this on it’s own or some protein on the side. It’s a perfect weeknight meal!
Preheat the oven to 350 degrees, trim as many brussels sprouts ends as you desire. Roast the sprouts for about 30 minutes or until they get a golden brown edge, toss with toasted pecans, blueberries and top with the balsamic reduction.