Roasted Brussels Sprouts with Balsamic Vinegar & Honey
07/01/2015
Let me say first that I love almost every vegetable equally. I have never been one of those people that hated brussel sprouts. Lima beans are a different story, but probably because I haven't yet found a recipe I like. But brussel sprouts, while not really a favorite, have always been yummy. Even if I have only ever seen them in the freezer section of the grocery store.
Last year was different. The hubby and I took the kids to one of the local farms to get pumpkins, and decided to go into the on-site store to see what goodies we could find. He spotted it first - a weird nubby stalk. I cannot express the excitement I felt when I saw the sprouts in the natural glory, not can I forget my amusement at the confused look on Hubby's face while he was trying to figure out if it was something that could be eaten, or possibly an alien species hiding in plain sight.
Well of course we took them home.
He wasn't really sure about them, but he trusted me. The only brussel sprouts he had ever had was the boiled mush that happens when you boil them to death. I was determined to find a recipe that was different for me, and would make him forget about brussel mush memories forever. So of course I did a search on the internet, and luckily my Google-Fu was strong. Behold the Holy Grail of brussel sprouts recipes!
Roasted brussel sprouts with balsamic vinegar and honey.
Photo credit: Once Upon a Chef
By Jennifer Segal
Servings: 6
Ingredients
- 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, 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 adjust seasoning if necessary, then serve.
Link to original recipe
To borrow a phrase from back in the day, these are the bomb! No seriously. I have made these four times in a 6 month period. They have been requested at Thanksgiving. Because of this recipe, I have brussel sprouts growing in my garden. It was so simple and so delicious, there was no need to change anything.
If you ever needed a reason to try brussel sprouts again - and you should definitely try them again - this is the recipe for you. The husband cannot get enough of these. Sometimes I have had to do a double batch because they go so quick. Even my 18 month old loves them. My three year old still prefers broccoli. You can't win them all.
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