2 pounds Brussels Sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
1 cup balsamic vinegar
1/4 cup dried cherries
1/4 cup roughly chopped, dry-roasted almonds (or substitute Spanish almonds)
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment (or aluminum foil). In a bowl, toss the Brussels sprouts with the oil. Spread them out on the prepared baking sheet and season with a couple pinches of salt. Place in the oven and roast until the Brussels sprouts are soft and starting to turn brown, 20-25 minutes (cooking times may vary so check on the Brussels sprouts occasionally). Flip and rotate the Brussels sprouts halfway through the cooking time.
Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce to a hard simmer and allow the balsamic to reduce to 1/3 of a cup. Be careful not to burn the vinegar. Only one or two tablespoons will be needed for this recipe. Store the extras in a glass container in the fridge.
Once the Brussels sprouts are finished, dump them into a serving bowl. Add the dried cherries and roughly chopped almonds, drizzle with 1-2 tablespoons of balsamic reduction (or more if desired), stir to incorporate all the ingredients, and check for seasoning.