Ah, Brussels sprouts—a vegetable that has long been misunderstood, much like that band you secretly love but are hesitant to admit. But let’s be real, when you toss them with honey and balsamic vinegar, they transform into these little caramelized gems that could probably solve world peace if given the chance. And hey, who knew something so simple could make your taste buds do a happy dance while leaving you wondering why you haven’t been eating them this way all along?
Steps
- Preheat your oven to 425°F and position the oven rack in the center. Prepare a baking sheet by lining it with heavy-duty aluminum foil.
- Trim the stems and remove any rough outer leaves from the Brussels sprouts, then cut them in half. If some are particularly large, quarter them to ensure uniform size for even cooking.
- On the lined baking sheet, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast them for about 20 minutes, stirring once halfway through, until they are tender and golden brown.
- After roasting, drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over the Brussels sprouts. Toss them to evenly coat, taste, and adjust the seasoning if needed before serving.
Ingredients
- 1½ pounds Brussels sprouts, halved, with stems and outer leaves removed
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Nutritional Values
Calories: 696 | Fat: 42g | Saturated fat: 6g | Carbohydrates: 72g | Sugar: 24g | Fiber: 24g | Protein: 24g | Sodium: 1926mg | Cholesterol: 0mg
FAQ
- Can I use smaller Brussels sprouts for this recipe?
- While smaller Brussels sprouts are slightly sweeter and more tender, they tend to cook too quickly and may not brown as well. It is recommended to use larger Brussels sprouts for more even roasting.
- What should I look for when selecting Brussels sprouts?
- Choose Brussels sprouts that have firm, bright green heads with tightly packed leaves. This ensures freshness and optimal taste when roasted.
- How can I ensure even cooking when roasting Brussels sprouts?
- To ensure even cooking, cut the Brussels sprouts into similar-sized pieces. If you have particularly large sprouts, consider quartering them to match the size of the halved ones.
- Is it necessary to use balsamic vinegar and honey?
- While roasted Brussels sprouts are delicious with just olive oil, salt, and pepper, adding balsamic vinegar and honey enhances the flavor by providing a balance of acidity and sweetness.
- Are the ingredients in this recipe gluten-free?
- The ingredients used in this recipe are believed to be gluten-free or available in gluten-free versions. However, it’s always important to check product labels to make sure they meet gluten-free requirements, especially if you have dietary restrictions or allergies.
Tips
- Choose larger Brussels sprouts over smaller ones, as they brown better during roasting, enhancing the flavor and texture.
- Ensure even cooking by cutting all Brussels sprouts to a similar size; quarter any particularly large ones.
- Toss the Brussels sprouts directly on the foil-lined baking sheet to minimize cleanup and ensure even coating with oil, salt, and pepper.
- Add balsamic vinegar and honey after roasting to enhance the flavor profile with a balance of tanginess and sweetness.
Equipment
- Heavy-duty aluminum foil (for lining the baking sheet)
- Baking sheet (if not already available)
- Chef’s knife (for cutting Brussels sprouts, if not already available)
- Measuring spoons (for measuring oil, vinegar, and honey)
