Crispy Balsamic Roasted Brussels Sprouts with Honey
The other night at dinner my friend and I were talking about how much Brussels Sprouts have made a huge comeback. When we were kids, I hated them and avoided them at all costs. Maybe that’s because they weren’t dressed in duck fat (Barbacco in SF has the most amazing Duck Fat Brussels), tossed with bacon, or covered in cheese. These days, Brussels Sprouts are on menus everywhere, in every which way. Just this last week, I had some amazing ones with cinnamon, radishes, and an over-medium egg. Another night, my friend made some with simple olive oil, sea salt, ground pepper, Parmesan, and lemon juice. They were delicious and made me want to play with another recipe using these lil addictive veggies.
I roasted these Brussels after tossing them in olive oil, salt, pepper, and balsamic vinegar. They get golden brown and crispy in the oven, and this is one of the easiest ways to prepare brussels sprouts! Balsamic vinegar brings a slight tang to the crispy little guys, and a drizzle of honey after roasting balances everything out. Hope you try these out - they’re the best snack or side for dinner ..they’ll even convert the biggest nay-sayer! Let’s get cookin :)
What You Need: (Serves 4-6, or 2 in my household)
-1 ½ pounds Brussels Sprouts
- 3 tbsp good quality extra virgin olive oil
- ¾ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
What To Do:
- Preheat your oven to 425F.
- Rinse the Brussels and remove any tough outer leaves from each sprout. Use a paring knife to trim off the ends. Cut each Brussels Sprout in half.
- In a large bowl, toss the Brussels Sprouts in olive oil, salt, pepper, and Balsamic Vinegar.
- Throw them onto a baking sheet and flip them so they are cut-side down. Roast them in the oven for 15 minutes, and then flip them so they are cut-side up. Continue roasting for another 25-30 minutes until they are tender inside and nice and crispy on the outside. Taste for seasoning, and serve hot with a drizzle of honey.