Roasted Brussels Sprouts in Pouches

Name: Roasted Brussels Sprouts in Pouches
Yield: 4
Ingredients: 1 cup of cherry tomatoes, cut in half; 1/4 cup of olive oil; 2 tablespoons of pine nut pesto (or chopped walnuts); 3 tablespoons of balsamic vinegar; 1 bunch of Brussels sprouts; Salt to taste; Accessories:; 4 sheets of parchment paper, 30x30cm each; Large baking sheet

1
1 cup of cherry tomatoes, cut in half
2
1/4 cup of olive oil
3
2 tablespoons of pine nut pesto (or chopped walnuts)
4
3 tablespoons of balsamic vinegar
5
1 bunch of Brussels sprouts
6
Salt to taste
7
Accessories:
8
4 sheets of parchment paper, 30x30cm each
9
Large baking sheet

Ingredients

1
1 cup of cherry tomatoes, cut in half
2
1/4 cup of olive oil
3
2 tablespoons of pine nut pesto (or chopped walnuts)
4
3 tablespoons of balsamic vinegar
5
1 bunch of Brussels sprouts
6
Salt to taste
7
Accessories:
8
4 sheets of parchment paper, 30x30cm each
9
Large baking sheet

Directions

1
Clean the Brussels sprouts by separating only the florets and small stems
2
Preheat the oven to medium temperature
3
Fold each square of parchment paper in half, forming a triangle
4
Place the Brussels sprouts, cherry tomatoes, and pine nut pesto inside each pouch
5
Season with olive oil, balsamic vinegar, and salt
6
Close the pouches and roast for 10 minutes.