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Honey Balsamic Brussel Sprouts
As a child, if my mom had turned brussel sprouts into roasty, sweet, salty, and caramelized little nuggets, I would have had a very different opinion of them. I grew up in the era of flavorless steamed veggies. So as a kid, I was not much of a brussel sprout fan. Veggies were something we had to eat. No one put any effort into making them an enjoyable part of the meal.
I am so glad that the tides have turned and someone in American realized what other cultures have known for centuries: veggies are delicious when properly prepared! Now, veggies are even the star of the show at times. They are no longer the side-act everyone sits through while waiting for the main attraction.
Tossed and marinated in balsamic vinegar and honey, these sprouts are caramelized and crispy on the outside while being tender on the inside. They taste nothing like small mushy heads of cabbage I recall being forced to eat as a kid. These are almost candy-like! While these brussel sprouts may be only a side dish, watch out! They just may steal the show!
Did I mention that they can be made in just a few minutes? Making them weeknight friendly while also being a sophisticated and flavorful holiday side dish! I made these last year alongside our Thanksgiving turkey and they were such a hit, I will be doing the same again this year! Unlike the green bean casseroles of the world, these aren’t a heavy, fatty vegetable dish like so many others on Thanksgiving. The acidity from the balsamic keeps things bright and light – making it a great complement to the holiday’s heavy, carb-y dishes.
Happy thanksgiving everyone! I hope that you all have a wonderful time with friends and family. Buon appetito!
- 4 cups halved brussel sprouts
- 4 tbsp. olive oil divided
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey
- Salt and freshly ground pepper
Preheat oven to 375 degrees.
On a large baking sheet toss brussel sprouts with 2 tbsp. olive oil and a generous sprinkle of salt and freshly ground pepper. Arrange brussel sprouts with cut side down and bake for 15 minutes. Remove from oven and flip brussel sprouts so that cut side is up and bake for 15 minutes more.
In a small bowl combine remaining olive oil, honey, and balsamic. Heat in microwave for a few seconds so that honey is very liquid and can easily be mixed with oil and vinegar.
Remove brussel sprouts form oven and toss with honey-balsamic mixture in a large bowl. Return sprouts to baking sheet with cut side down to soak up more of the marinade. Bake for 5 more minutes. Remove from oven, and serve on a plate or transfer to serving bowl immediately.