Honey and Balsamic Brussels Sprouts

 Honey and Balsamic Brussels Sprouts


1 lb. Brussels Sprouts

3 Tbs. extra virgin olive oil

1 1/2 tsp. salt

1/2 tsp. pepper

1 Tbs. balsamic vinegar

1 tsp. honey


Preheat oven to 425 degrees.  Line a baking sheet with foil.

Cut the Brussels sprouts in half and trim stems.  Remove any discolored or tattered leaves.

Arrange sprouts on the baking sheet in one layer.

Drizzle 2 tablespoons of extra virgin olive oil over the sprouts.  Sprinkle with salt and pepper. 

Toss the Brussels sprouts on the baking sheet to combine all the ingredients.  

Roast for 15-20 minutes.  Stir once half way.

Once they are roasted, put Brussels sprouts into a bowl.  Immediately add the rest of the extra virgin olive oil, balsamic vinegar and honey.  Toss to coat.  Adjust seasoning if necessary.  Serve.


Recipe courtesy of:  Leslie Dabney, The Vineyard Mom        @thevineyardmomliving on IG

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