Roasted Brussel Sprouts

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I really like the taste of most roasted vegetables, but the addition of the balsamic vinegar and honey are the key ingredients.  They take away the bitterness that turns most people off to brussel sprouts.  Rather than talk on and on about how crazy I have been all these years, let’s just jump right into the recipe.

You will need your brussel sprouts, olive oil, garlic (I use minced garlic), balsamic vinegar, honey, and salt & pepper.  Pretty basic so far, right?

You’ll start by cutting up the sprouts.  Cut off any leftover stems and then slice them in half, from top to bottom.

Heat oil in skillet over medium heat until hot.  (A cast iron skillet* is preferable, but you can use any oven-safe skillet).  Put sprouts in the skillet with the cut side down.  Add garlic and salt & pepper.  Cook for a few minutes until they begin to brown slightly on the bottom.

Then transfer the sprouts to the oven and roast until they are quite brown and tender, anywhere from 10-15 minutes.  (If you do not have a cast iron skillet* or some other oven-safe pan, then you can transfer them to a lightly greased cookie sheet for roasting.  It works just as well, but just adds an extra step).

After roasting, transfer your sprouts to a bowl.  Drizzle vinegar and honey over warm sprouts and toss until they have been coated well.

The vinegar will likely settle in the bowl you use to coat the sprouts if you don’t eat them right away.  Feel free to use a little less balsamic vinegar or transfer to a fresh serving bowl if you don’t want them sitting in the liquid.  Also, I’ve started using an extra tablespoon of honey to add some extra sweetness.  Play with it until you figure out what you like best!

ENJOY!