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.
*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.
|Printable Recipe- Honey Balsamic Roasted Brussels Sprouts|
|File Size:||562 kb|
Recipe source: Kevin is Cooking
- 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
- 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.