Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Honey Balsamic Roasted Brussels Sprouts
Honey Balsamic Roasted Brussels Sprouts
Ingredients:
1 1/2 lbs fresh brussels sprouts (See Note 1)
3 tbsp olive oil separated
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey
About the Recipe
Roasting the brussels sprouts really gives them a nutty flavor and besides being super healthy, they are tasty. When caramelized they are irresistible, and you will be popping these in your mouth – one after another.
What’s My Secret That Makes These Roasted Brussels Sprouts So Good? I toss these little beauties in a honey and balsamic vinegar mixture after roasting for an incredible dimension in flavor. It sealed the deal for me.
It’s a great side dish or main dish for a meal. The balsamic vinegar makes it tangy, and the honey gives them some sweetness. When tossed with the roasted, caramelized brussels sprouts – heaven. Enjoy!
Author: Kevin is Cooking
Nutritional Info
Getting it done:
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast 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 season with kosher salt if necessary and serve.
Note 1
If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20
Ingredients:
1 1/2 lbs fresh brussels sprouts (See Note 1)
3 tbsp olive oil separated
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey
Getting it done:
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast 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 season with kosher salt if necessary and serve.
Note 1
If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20
About the Recipe
Roasting the brussels sprouts really gives them a nutty flavor and besides being super healthy, they are tasty. When caramelized they are irresistible, and you will be popping these in your mouth – one after another.
What’s My Secret That Makes These Roasted Brussels Sprouts So Good? I toss these little beauties in a honey and balsamic vinegar mixture after roasting for an incredible dimension in flavor. It sealed the deal for me.
It’s a great side dish or main dish for a meal. The balsamic vinegar makes it tangy, and the honey gives them some sweetness. When tossed with the roasted, caramelized brussels sprouts – heaven. Enjoy!
Author: Kevin is Cooking
Nutritional Info
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