Honey Balsamic Roasted Brussels Sprouts

51 Comments

8EB31085-DEC5-439B-A1A5-3F06345CD54EBrussels Sprouts with olive oil, baked in the oven then tossed with a honey and balsamic vinegar is my new favorite way to eat them. They are so easy to prepare and bake in only 20 minutes.

Source: http://www.keviniscooking.com

 

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Ingredients

 

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Line a baking sheet with foil.

 

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Remove the outer dry leaves from

the brussels sprouts. Cut the

bottom stem off and slice in half.

 

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Place the brussels sprouts into

a medium bowl. Add 2 Tbsp. of

olive oil, kosher salt and pepper.

 

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Toss well.

 

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Transfer to the prepared cooking sheet.

 

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Roast cut side down in a preheated

425 degree oven until tender and

they start to turn golden brown

on the bottom, about 20 minutes.

 

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Place the brussels sprouts back into the

bowl and add the remaining olive oil,

balsamic vinegar and honey. Toss to coat.

 

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Salt and pepper to taste and serve.

 

OPTIONAL:

If you use frozen brussels sprouts, 

thaw them, shake off excess water and

roast for 40 minutes instead of 20 minutes.

 

Honey Balsamic Roasted Brussels Sprouts

http://www.InDianesKitchen.com

8EB31085-DEC5-439B-A1A5-3F06345CD54E

Ingredients

  • 1 pound fresh brussels sprouts (frozen can be used but they cook longer)
  • 3 Tbsp. olive oil, separated
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper
  • 2 Tbsp. balsamic vinegar
  • 2 tsp honey

Directions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil.
  3. Remove the outer dry leaves from the brussels sprouts, cut off the bottom stem and slice them in half.
  4. Place the brussels sprouts into a medium bowl. Add 2 Tbsp. of olive oil, kosher salt and pepper. Toss to coat them all well.
  5. Transfer to the foil covered baking sheet, cut side down.
  6. Roast until tender and the bottom of the brussels sprouts are golden brown, about 20 minutes.
  7. Place the brussels sprouts back into the bowl. Add the remaining olive oil, balsamic vinegar and honey. Toss to coat evenly.
  8. Add more salt and pepper to taste then serve.

OPTIONAL: If using frozen brussels sprouts, thaw them first. Shake off the excess water and roast for 40 minutes instead of 20 minutes.

http://www.InDianesKitchen.com

 

 

 

Categories: Vegetables/Slaws/Salads

51 Comments »

  8. Pingback: Honey Balsamic Roasted Brussels Sprouts — In Dianes Kitchen | My Meals are on Wheels

  12. I was behind in Reader and not just because I am not a fan of Brussels Sprouts … my mom cooked them for my father and if I wrinkled up my nose when I saw them on my plate, he said “eat them Linda – they will hair on your chest.” SMH I know they are good for you and you’ve given us some variety to eat them Diane.

    Liked by 2 people

    Reply

      • Where in the world did they get that expression? I am laughing thinking of your graddaughter looking at her chest. 🙂 I just read something today and I don’t remember where about “Jiggs’ dinner” … I said to myself that very occasionally (likely for St. Patty’s Day) did we have corned beef and cabbage and I recall my mom saying “we’re having Maggy and Jiggs’ dinner” … funny how these expressions stay with you all these years … I think it was on a Facebook page that talks about “Boomer stuff” … well this Boomer remembers that stuff!

        Liked by 1 person

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