Honey Balsamic Brussels Sprouts turn this dreaded veggie into a spectacular side dish! These Brussels sprouts are roasted until tender, then tossed in a terrific balsamic
Honey Balsamic Brussels Sprouts
I’d been eyeing the bags of Brussels sprouts for the past couple weeks at one of our higher end markets. Fall had arrived and I was dying to roast up a batch, but they looked so old and sad. I just couldn’t bring myself to purchase them.
So when Melissa’s Produce offered to send me some of their products to review, I jumped at the chance. One of the options was their Brussels sprouts, and the deal was sealed. Two fresh stalks were shipped overnight and arrived with vibrant green leaves tightly adhered to each mini cabbage-like orb. The quality was superb compared to their grocery store cousins.
I decided to roast a batch and serve Honey Balsamic Brussels Sprouts for dinner that night.
How to Roast Brussels Sprouts
Knowing the sprouts on the stalk keep fresher longer, it didn’t bother me to take the extra couple minutes to slice them off their stem. I tossed them in extra virgin olive oil, seasoned with salt, pepper and a pinch of red pepper flakes before roasting them at a high temperature till just done.
After pulling from the oven, I tossed them with a mixture of oil, balsamic vinegar and honey. So simple and tasty.
I was going to make a shaved salad with the second stalk, but I loved these honey balsamic Brussels sprouts so much that they will make an encore appearance on our table later this week. If your only memory of Brussels sprouts is the mushy, pungent vegetable your mom boiled to death, you’ll definitely want to give them a second chance.
Here a couple of items you may need to make this recipe:
- 1 stalk Brussels sprouts (sprouts removed from stalk and sliced in half)
- 2 1/2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch of crushed red pepper flakes, optional
- 1 tablespoon best quality balsamic vinegar
- 1 teaspoon honey
- Preheat oven to 425º.
- Toss Brussels sprouts with 1 1/2 tablespoons olive oil. Place on rimmed baking sheet and season with salt, pepper and crushed red pepper flakes, if using. Roast for 20 minutes or till tender, tossing after 10 minutes.
- Whisk together remaining 1 tablespoon olive oil, balsamic vinegar and honey. When Brussels sprouts are cooked, add to a serving bowl and toss with balsamic mixture. Serve hot.
Yield: 4 servings
Total time: 25 minutes
If you use a whole stalk of Brussels sprouts, you may need to double the rest of the ingredients.