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Sprouts and Radishes with a Balsamic Reduction

There are so many reasons to love this dish; it's beautiful, pure, and uncorrupted by sodium injections and cardboard boxes.

It should come as no shock to anyone here that brussels sprouts are my favorite, and it's true they are; I've proposed on several occasions, but they keep turning me down (a gal's gotta keep trying, right?!) The point I'm aiming (and missing) for is that although bsprouts are my jam, the radishes really take the cake in this one. They stole the show for me. 

1 lb Brussels sprouts, halved
1/2 lb radishes, halved
1 tbsp olive oil
Salt and pepper
1/4 cup balsamic vinegar

  1. Preheat oven to 400. 
  2. Coat the sprouts and radishes in the olive oil, salt and pepper. Roast the veggies in the oven until the sprouts start to brown and crisp; about 20-30 minutes, or so. 
  3. While the veggies are cooking, simmer the balsamic on the stove until it reduces by half and gets thick. 
  4. When the veggies are done, plate them and serve with a drizzle of the balsamic vinegar reduction.


  1. Roasted radishes?! I didn't know you could cook them! Now I feel like a fraud for calling them my favorite veggie! And boo, I just shredded mine for salads...I can't wait to try this one. :)

  2. Anonymous09:08

    This is so yummy. I'd never had radishes before I tried this dish and now I love them!


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