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.