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Brussels Sprouts & Radishes with Feta and Balsamic Reduction

A vibrant medley of roasted Brussels sprouts and crisp-tender radishes, this dish delivers bold flavor and beautiful contrast.
Ingredients:
  • 16oz Brussels Sprouts
  • 5 med to large Radishes
  • 1/2 cup good Balsamic Vinegar
  • 1/2 tsp honey
  • 1/3 cup Feta crumbled
  • Drizzle of Grape Seed Oil
  • Handful Fresh Thyme
  • Salt & Pepper to taste
Directions:
  1. Wash and trim the ends of Brussels Sprouts and cut them in half.
  2. Wash and quarter the Radishes
  3. Toss the Brussels Sprouts and Radishes with a drizzle of Oil
  4. salt & Pepper and spread them in a single layer on a baking sheet. Bake at 375 for 30 minutes.
  5. While the veggies are roasting
  6. bring the 1/2 cup of Balsamic Vinegar and honey to a boil. Reduce the heat and let simmer for about 5-8 minutes. The vinegar will reduce by half and thicken. It should thickly coat the back of a spoon. (be careful not to let it go too long or it will get super sticky)
  7. Plate the roasted Brussels Sprouts and Radishes
  8. add fresh chopped Thyme
  9. crumbled Feta and then drizzle with the Balsamic reduction.