Growing up, I used to ask for pickled brussels sprouts in my pepsi when we went out for dinner. Most of the time the bartenders thought I was kidding so I often had to ask twice. What kid likes brussels sprouts? This kid. Weird, I know. However, I only like the pickled kind. Give me steamed or roasted brussels sprouts and you couldn’t pay me to eat them. Today is a different story. I still like pickled sprouts, but now I lean towards mushrooms in my cocktail (typically an Old Fashioned), and I don’t drink soda anymore. I also love me some roasted brussels. This was a recipe emailed out with our last batch of veggies from our CSA. It was simple and delicious. Basically, you clean, cut, toss and roast. It doesn’t get much easier than that.
Honey Balsamic Roasted Brussels Sprouts
- 1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed (*If you have some Brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking)
- 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
- 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.
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