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Dessert Recipes

Roasted Balsamic and Honey Brussels Sprouts


These Roasted Balsamic and Honey Brussels Sprouts are the only Brussels sprouts recipe you will ever want to make! Perfect as a side dish during the holidays or even a busy weeknight. They are so easy to make!



They are roasted at a high temperature until slightly crisp and golden brown. Tossed around in sweet and tart balsamic vinegar and honey make these Brussels sprouts extra delicious! The secret to why they are so addictive is roasting at very high heat and an irresistible sauce!

Now I have some family members that will eat Brussels sprouts and some that won’t touch them (hello, Mom!!). For my members that will, they require a little extra sweetness. I’m not saying to dump a 1/2 cup of honey on them. But do adjust the sweetness if you need a little more. I prefer less sweet, but I’m a huge Brussels sprouts fan even without them being sweet. We will be making these tomorrow for Thanksgiving. You could also make them and impress everyone. They’ll wonder what your secret is to making Brussels sprouts so irresistible!!






Yield: 6-8 servings

Roasted Balsamic and Honey Brussels Sprouts

These Roasted Balsamic and Honey Brussels Sprouts are the only Brussels sprouts recipe you will ever want to make! They are roasted at a high temperature until slightly crisp and golden brown. Tossed around in sweet and tart balsamic vinegar and honey make these Brussels sprouts extra delicious!
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients

2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
2 Tablespoons balsamic vinegar
1 Tablespoon oney      

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, and salt.

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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