We’re getting down to the wire now and I still have several recipes I want to post before Christmas. I hadn’t intended to share this recipe for brussel sprouts because I’m more interested in cookies at the moment, but this is such a delicious and simple way to prepare them, and they are so versatile, that I had to go ahead and do it. When I see a recipe that looks just too simple to be good I often pass over it and go on to sometime more complicated…you would think I would learn…but I had a fresh bag of brussel sprouts in the fridge (just happened to have gone to Costco earlier in the day) and balsamic vinegar and honey in the cupboard so I gave it a try.
Brussel sprouts caramelize well in a hot oven, outer leaves become crispy, and the centers are soft and tender. The balsamic/honey glaze would burn if the sprouts were coated with it at the beginning so I tossed them in the glaze for the last 5-7 minutes of baking. Those last few minutes are all it takes to put a delicious caramelization on the sprouts. These are delicious served either hot or at room temperature. If you have room on your Christmas table for another delicious side I hope you will give this recipe a try. OK…now back to the cookies.
This delicious recipe is adapted from one found at keviniscooking.com.
- 1-1/2 lbs. brussel sprouts
- 3 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- Preheat oven to 425F.
- Line a baking sheet with aluminum foil or use a silpat mat.
- Trim tough outer leaves from brussel sprouts and cut in half.
- In a large bowl toss brussel sprouts with 2 tablespoons olive oil, salt and cracked pepper to coat thoroughly.
- Transfer the brussel sprouts to the baking sheet and roast until tender and nicely browned, about 20 minutes. Put the hot brussel sprouts back into the bowl and toss with the remaining tablespoon olive oil, balsamic vinegar and honey.Be sure they are coated well. Put back on the baking sheet and bake another 5-7 minutes.
- Season with salt if necessary and serve. Delicious served warm or at room temperature.
Love roasted sprouts, but have not tried this glaze. I know we would love it. Merry Christmas dear friend!!
Susan recently posted..Arizona–we are home!!
Merry Christmas and a very happy and healthy New Year to you too, Susan. How exciting to start off the new year in your new home.
Cathy recently posted..Roasted Brussel Sprouts with Balsamic Vinegar and Honey
LOL! I have side dishes to post but have been too busy making candy. It’s nice to veggies after all the sugar I’ve been seeing on blogs. These look simple, and fabulous. Merry Christmas, Cathy!
Foodiewife recently posted..Creamy Dark Chocolate Caramels or Salted Vanilla Bean Caramels– Two recipes to pick from (or make both!)
Roasted Brussel sprouts are really good. I did some last week.
We love these! There is much more to holiday meals than cookies:)
All the very very best to you..I look forward to another year of Blogging with you!
Monique recently posted..Noël~
They look very tasty Cathy
Larry recently posted..Country Steak – ALA Beverly
I love roasted brussel sprouts. The honey and vinegar must take them over the top. Merry Christmas Cathy. See you in the New Year.
Penny recently posted..Merry Christmas to All
Love these roasted. Why or why did someone not think of this when I was little?
Merry Christmas Cathy.
M.
Madonna/aka/Ms. Lemon recently posted..OrangeYogurt Cake
I make a very similar recipe—so yummy! Merry Christmas, Cathy!
Hi Cathy, love roasted sprouts Brussels sprouts, adding honey and vinegar sounds delicious!
cheri recently posted..Prosciutto-Wrapped Scallops with Pesto
Your roasted Brussels sprouts are gorgeous Cathy. My husband, who normally doesn’t care for Brussels sprouts, has finally announced he would like to try them again. This is the perfect recipe and I can’t wait to taste the glaze.
Merry Christmas to you and your family,
Sam
Sam @ My Carolina Kitchen recently posted..Sliced Oranges with Cranberry Coulis and Seasons Greetings
I’ve roasted Brussel’s sprouts before, but never with a glaze. This sounds wonderful! I hope you have a very Merry Christmas!
pam (Sidewalk Shoes) recently posted..Moss Lichen and Fungi for Garden Tuesday
I have a very hard time getting the hubby to eat brussels sprouts, but I try every new recipe hoping it will be the one. We’ll see how this one goes.
Linda recently posted..Last Minute Tips
What a delicious preparation for Brussels sprouts, Cathy. I am also a Brussels sprouts lover and my favorite method is roasting them. Next time I’ll try this glaze with the honey. It sounds wonderful! Merry Christmas and a Happy and Healthy New Year to you and your family!
Susan recently posted..Almond-Hazelnut Chocolate Crescents
The veggie sides are my favorite items on the holiday table…I’ll have to try adding honey to sprouts next time I roast them. Merry Christmas and all the best for the New Year.
Karen (Back Road Journal) recently posted..Christmas Time Is Here Once More
I always think of my mother when I see brussel sprouts. I never liked them, but this sounds sort of good with balsamic vinegar. On the other hand my mother made peanut brittle each year at Christmas, but have never been
successful with it, maybe this recipe would work better for me. Your peanut brittle sounds totally delicious.
Marilyn recently posted..Christmas
Cathy, this sounds better to me than cookies right about now! LOL
Wishing you and your family a very Merry Christmas!
I love brussels sprouts, and this sounds like a wonderful way to prepare them. I hope you had a wonderful Christmas. Happy New Year to you1
Adri recently posted..Coppette alla Crema di Ricotta
I have some frozen sprouts I’ve been wanting to use– how do you think they’d fare- would you suggest thawing before roasting or par-cooking before finishing in the oven? Love them steamed with butter, but I think they’ll be amazing with some caramelization and the glaze!