Roasted Brussels Sprouts with Balsamic Honey Glaze

So I am 34 years-old and March 24, 2019 was the first time I’ve ever eaten a Brussels Sprout.

Why had I avoided these adorable little green cabbages my whole life?! Well, I didn’t grow up eating them. They just weren’t part of our meals as kids so I just never really gravitated to them even as my cooking got more adventurous. But I’ve been seeing some mouth-watering Pinterest images of roasted sprouts in balsamic honey sauces that really gave me that kick in the pants to try these out for myself.

A couple things to note, the texture once these are done roasting is similar to roasted broccoli. They aren’t crunchy, a bit softer than I anticipated but the outer leaves that have roasted nicely with all that sauce have an amazing caramelized flavor. The other thing to note, and this is a little weird, but in the beginning stages of roasting their smell is a bit…odd. But once they get all nice and roasted they smell perfectly fine!

So the verdict after my first Brussels Sprouts experience? I will definitely make these again, and try even more versions. I’m thinking bacon, maybe adding a crunch like pecans or walnuts. I’ve also seen some recipes that have a lime marinade and crumbled Cotija cheese on top which sounds incredible. I hope you enjoy these!

-1 12oz bag of fresh Brussels Sprouts
-3 tablespoons Extra Virgin Olive Oil
-1/2 teaspoon salt
-1/2 teaspoon pepper
-2 tablespoons balsamic vinegar
-2 tablespoons honey

1. Preheat the oven to 425 degrees.

2. To prepare the Brussels Sprouts, peel off the outer leaves that are a bit dry then cut off the stems. Cut each sprout in half lengthwise, for ones that are a little large I also then cut them into quarters and toss into a large bowl. Note: Some leaves will continue to fall off as you’re doing this. Some I discarded but I also left some in the bowl. Pour in 2 tablespoons of the EVOO, the salt and pepper. Stir to coat.

3. Pour sprouts onto a foil-lined baking sheet and bake for 20 min. While they are roasting, in a small bowl mix the balsamic, the honey, and the remaining tablespoon of EVOO.

4. When the sprouts are done roasting, pour into a large bowl and coat with the honey-balsamic sauce. Pour back onto the baking sheet and bake another 5 minutes. Taste and season with salt and pepper if needed.


Source: Kevin is Cooking

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