Roasted Brussels Sprouts with Jaggery, Balsamic, and Cayenne

(35 minutes, serves 2-4)

I love roasting brussels sprouts on a weeknight — five minutes of prep and the rest happens in the oven (or toaster oven, in my case), giving you plenty of time to cook a few more dishes.

These brussels sprouts are sweet, tangy, and a little spicy. A nice addition to the Thanksgiving table, or for dinner any night of the week.

1 lb. brussels sprouts
3 T jaggery or dark brown sugar
3 cloves garlic, minced
3 T balsamic vinegar
3 T olive oil
1/4 t. salt (plus more to sprinkle)

1/2 t. cayenne

1. Preheat oven to 400°F.

2. Trim and halve brussels sprouts, cutting large sprouts smaller, aiming to have them roughly the same size so they’ll cook evenly.

3. In a bowl, mix together jaggery, garlic, balsamic, oil, salt, and cayenne. Add sprouts and stir to coat them well.

4. Line a baking sheet with foil or parchment paper; spread brussels sprouts in a single layer.

5. Roast for 25-30 minutes — taste and sprinkle on additional salt as desired to finish (I like another 1/4 t. or so).

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