Honey Balsamic Roasted Brussels Sprouts
From elgourmand2 7 years ago
- 30 Min. to make
- Serves 4
For the first forty odd years of my life Brussels Sprouts were veggie that if someone served them you smiled and ate them. Then, one balmy evening in Hawaii, Karen served baked Brussels Sprouts in honey, lemon, butter. Read more For the first time ever I enjoyed Brussels Sprouts. They still aren’t my favorite veggie mind, but I enjoy them. This is a tweak on her recipe. See less
Ingredients
- • 1½ lbs. (700 g.) Brussels sprouts. shopping list
- • 3 Tbs. olive oil, divided. shopping list
- • ¾ tsp. kosher salt. shopping list
- • ½ tsp. ground black pepper. shopping list
- • 2 Tbs. balsamic vinegar. shopping list
- • 2 tsp. honey. shopping list
How to make it
- 1. Preheat oven to 400° F. (205° C.).
- 2. Line a baking sheet with aluminum foil.
- 3. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- 4. In a large bowl, toss brussels sprouts with 2 Tbs. of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- 5. Transfer the Brussels sprouts to baking sheet and roast until tender and slightly caramelized, about 20 minutes.
- 6. Place Brussels sprouts back in bowl. Add remaining Tbs. olive oil, balsamic vinegar and honey and toss to coat evenly.
- 7. Taste and season with kosher salt if necessary and serve while still warm.
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