Roasted 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.