Roasted Brussels Sprouts with Slivered Almonds

A few weeks ago a couple of friends met J-Mo and I at a small, organic restaurant in our neighborhood. As we were looking at the menu, D., my old roommate, mentioned that their Brussels sprouts starter was absolutely delicious, each couple ordered their own plate. Twenty minutes later when the plates arrived, filling most of the empty space on the table, D. remarked “You realize that is $25 dollars worth of Brussels sprouts, right?”

They were worth it! I’ve only had boiled Brussels sprouts, but roasting them until the outside leaves are a little charred and crispy brings out a sweetness in the sprout that you don’t get  by boiling them. I immediately decided to try and recreate this appetizer and I think I have had fairly good success!

Roasted Brussels Sprouts with Slivered Almonds

Olive oil
1/4-1/2 white onion, sliced thin, rings quartered
1/2 lb. Brussels sprouts, washed
3/4 cup slivered (or sliced) almonds
salt and pepper
2-3 TB apple cider vinegar

Trim and halve the sprouts, toss with olive oil, onion, and almonds. Spread in a single layer on a baking sheet and season generously with salt and pepper. Roast 45-60 minutes, stirring every 15-20 minutes, until sprouts are to desired roastiness. Splash with 2-3 TB apple cider vinegar and serve hot.

Makes 4 servings.