Honey Balsamic Roasted Brussels Sprouts
Please accept my apology for the photo. This AMAZINGLY DELICIOUS dish of honey balsamic roasted Brussels sprouts is not especially photogenic, poor thing. Lucky it’s got all that AMAZING DELICIOUSNESS to make up for it. Like winning Miss Congeniality. Only more DELICIOUS.
What makes this such a super side dish? First, Brussels sprouts are rich in nutrients and antioxidants, and when roasted* they become sweet little flavor bombs of caramelized goodness.
Also super is how fast and easy the recipe is: 25 minutes from cutting board to dinner table and only 5 of that is active hands-on time.
What makes this such a super side dish? First, Brussels sprouts are rich in nutrients and antioxidants, and when roasted* they become sweet little flavor bombs of caramelized goodness.
Also super is how fast and easy the recipe is: 25 minutes from cutting board to dinner table and only 5 of that is active hands-on time.
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*The downside is an abundance of loose leaves that fall off the Brussels sprouts heads, becoming super-crispy and blackened. To some of us this is a sell feature not a downside, but it does make for an unattractive bowl of veg. Speaks to the value of going beyond appearances.
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| Printable Recipe- Honey Balsamic Roasted Brussels Sprouts |
Honey Balsamic Roasted Brussels Sprouts
Recipe source: Kevin is Cooking
INGREDIENTS:
DIRECTIONS:
Recipe source: Kevin is Cooking
INGREDIENTS:
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil, separated
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
DIRECTIONS:
- Preheat oven to 425°F.
- Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim the outer, dry leaves from the Brussels sprouts, then cut the bottoms off and slice sprouts lengthwise.
- In a large bowl, sprinkle Brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper. Toss to coat thoroughly.
- Transfer the Brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place Brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
What is your favorite veggie side dish? Please share in the Comments.
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