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2009Roasted Brussels Sprouts
You either love ’em or you hate ’em. Since you’re still reading, I’ll assume that you love ’em…or at least willing to give them another chance. Either way, I hope you’ll try these because if you haven’t had brussels sprouts oven-roasted, then you really haven’t had brussels sprouts.
Brussels sprouts are part of the cabbage family (as you can see, they look like perfect miniature cabbages) and now is the time to eat them. You can sometimes find them right on the stem…pretty far-out looking if you ask me. Otherwise, they’re pre-cut and ready to prepare.
To make them, simply remove them from the stem and cut them in half. Toss them with olive oil, kosher salt and pepper, then roast them in a high temperature oven until golden brown and tender. Right out of the oven, toss them with a bit more olive oil, balsamic vinegar and honey.
Browned and crisped, these brussels sprouts are a tribute to all your taste sensations: bitter, salty, sweet, and sour all in one bite. From a culinary standpoint, that’s a very good thing.
I can’t make any promises, but this dish might convert even the most ardent brussels sprouts avoiders. At the very least, it would make a perfect Thanksgiving side dish.
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Roasted Brussels Sprouts
Printable Recipe
Serves 6
Ingredients
1½ pounds brussels sprouts, halved (stem and ragged outer leaves removed)*
3 tablespoons extra virgin olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Rachel
My husband and I are huge fans of brussel sprouts, but we’d not had them roasted before. I followed this recipe and they were AMAZING! We were so excited to find a new way to enjoy them! Thanks so much!
Brandy
I didn’t add any honey to my recipe, but I think these turned out great. I had a bear of a time getting the outer shells to stop falling off and therefore charred a few of those, but otherwise they were delicious.
I’m not sure I created a total convert in my husband, but nonetheless, he ate them and seemed content.
I don’t think it really needs the honey, so I’ll continue to leave it out. I quite like the bitterness of the balsamic and even added a bit of white balsamic. I served this with pasta.
Toni
The roasted Brussels sprouts were absolutely perfection. We make them all the time. My kids eat them like candy.
Karen
This is the vegetable recipe I would make for myself and eat for dinner! No worries, trying those carrots this week!
Donna
I make this dish at least once a week, and at every family holiday. If I don’t have honey, I substitute brown sugar. I eat the leftovers cold for lunch the next day!
Dawn Bronson
I adde a tablespoon of fresh thyme. yum. !!
Sylvia
I have a recipe that only uses olive oil, pine nuts, garlic cloves, fresh or dried rosemary and just a pinch of salt, given to me by a workout website I follow. I am all about eating healthy and this recipe is simple and the best I’ve tasted so far! I am not a huge fan of brussels sprouts but eating clean is all about experimenting with new recipes so I gave them a try. Will have to try this one and tweak it a bit, but def. will try as well!