Honey Balsamic Brussels Sprouts
- 2 dozen medium Brussels Sprouts that are all about the same size
- 1/4 cup olive oil
- 1 1/2 Tablespoons of balsamic vinegar
- 2-4 teaspoons of honey (if you have bigger or more dense sprouts, best to go with 4 teaspoons)
- salt and pepper
Even people who don’t like Brussels Spouts are highly likely to eat them once they’ve tried them this way.
Preheat your oven to 400 degrees F.
You’ll need a large baking dish where you can spread out the sprouts OR use a cookie sheet. Rinse your spouts and then cut them in half. Don’t worry if you lose the outer leaves when cutting. You can set them aside and throw them into salads or another sautéed dish. Put the sprouts in a mixing bowl and set aside.
Get a small bowl and pul in the olive oil, balsamic vinegar and honey. Mix thoroughly with a fork or a whisk (it’s really the honey that you’re trying to blend in). Once this is mixed, get a spatula and drizzle the mix over the sprouts in a bowl while you’re mixing them with the spatula (the goal is to coat each one with the mixture). Then lay the sprouts out, cut sides down, in your baking dish or on your cookie sheet. Try to give them a little space.
Sometimes the sprouts will be really dense and sometimes not. Your cooking time will vary based on how dense the spouts are. For this batch, my spouts came from the Farmer’s Market and were rather large and leafy, so I only ended up cooking them for 35 minutes.
(This is what mine look like when they came out of the oven.)
If you have more solid sprouts, you may need to cook them 45 minutes or more. Test them after 35 minutes. They should be soft but not mushy. You want them to be a little crisp on the outside (which is the reason for placing them in a single layer), but not burnt so keep an eye on them after 35 minutes.
Add salt and pepper to taste when they come out of the oven.
Makes 2-3 servings although I’ve legit eaten a whole batch in one sitting before.