When the first cold evenings arrive, Brussels sprouts come out of the oven browned at the edges, chestnuts tucked among them; La Compagnie de Bouteville’s Balsamic Vinegar 6 Years adds warm walnut notes and a flash of citrus.
Serves 4 · 30 min
- Heat the oven to 425°F (220°C), trim 1 lb (450 g) Brussels sprouts and cut them in half.
- Toss with 2 tbsp olive oil, salt and pepper and roast for 15 minutes.
- Add 5 oz (150 g) cooked, peeled chestnuts and roast for 5 to 10 minutes more, until the sprouts are tender and browned.
- Drizzle with 1 tbsp of the 6-year balsamic, toss and serve right away.
The star of this recipe: Balsamic Vinegar 6 Years, by La Compagnie de Bouteville.
