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February 10, 2026
We make it easy (and delicious) to try new vinegars with confidence, from weeknight cooking to effortless entertaining.
This Roasted Brussel Sprout recipe will become a regular in your meal plan, and features La Famiglia Saba Vincotto
- 450 g Brussels sprouts, halved
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp La Famiglia Saba Vincotto*
- ¼ cup toasted hazelnuts, roughly chopped
- 30 g Parmigiano-Reggiano, shaved
* Available from Well Seasoned
1. Preheat the oven to 425°F (220°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast on a baking sheet for 25 minutes, turning once, until deeply caramelized.
4. Transfer to a bowl, drizzle with Saba Vincotto, and toss gently.
5. Finish with hazelnuts and Parmigiano. Serve warm.
Serves: 4
Prep time: 10 min
Cook time: 25 min
