HONEY BALSAMIC BRUSSELS SPROUTS

BRUSSELS SPROUTS that you’ll be excited about.

A quick little story to make you smile. My mother-in-law was trying to convince my four-year-old-son to try these Brussels sprouts (spoiler alert, she did and he ate 5 of them). To convince him, she put one in her mouth saying “mmmm” the whole journey the fork full took from the bowl to her mouth. The second it hit her tongue you could actually see her brain respond to her taste buds. She turned her head 90º directly to me with her mouth full and said, “shell, mmmmmm. What did you put on these? I need the recipe.” So, with that, this one goes out to my mother-in-law Rose who brought me a bag of Brussels sprouts one afternoon because she had bought too many and unknowingly inspired me to make these. Rose, here is the recipe I promised you. Love you!

If you’re looking for a simple Brussels sprouts recipe, check out my Roasted Brussels Sprouts Recipe.

Print

With ImageWithout Image

HONEY BALSAMIC BRUSSELS SPROUTS

Yield: 4 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Brussel Sprouts (1 1/2 pounds, washed)
• Extra Virgin Olive Oil (3 tablespoons, divided)
• Sea Salt (1 teaspoon, plus a little extra for topping)
• Pepper (1/2 teaspoon)
• Balsamic Vinegar (1 tablespoon)
• Clover Honey (1 teaspoon)
• Red Pepper Flakes (optional and to your liking)

KITCHEN ITEMS

• Paring Knife
• Cutting Board
• Baking Sheet
• Rubber Spatula
• Metal Spatula
• Small Mixing Bowl
• Whisk

Instructions

TO ROAST YOUR BRUSSELS SPROUTS

1. Preheat your oven to 425º with your oven rack in the middle of your oven.
2. One at a time, remove and discard the easily removable outer leaves of your Brussels sprout. Use your paring knife to cut off their stems. Cut your Brussels sprouts into quarters vertically.
3. Transfer your Brussels sprouts to your baking sheet.
4. Drizzle 2 tablespoons your olive oil, salt, and pepper over your Brussels sprouts. Holding your baking sheet in two hands, shift it back and forth to move your Brussels sprouts around allowing them to get fully coated.
5. Transfer them onto your baking sheet. Move them around to make sure that none are overlapping. It’s nice to have some facing up and others facing down so you get blackening throughout.
6. Bake for 20 minutes.
7. Use your rubber spatula to dislodge any stuck on Brussels sprouts.

TO MAKE YOUR HONEY BALSAMIC BRUSSELS SPROUTS

1. In your small mixing bowl, whisk together your remaining 1 tablespoon of olive oil, balsamic vinegar, and honey. Season to taste with salt and pepper.
2. Drizzle your honey balsamic over your roasted Brussels sprouts. Use your rubber spatula to gently move them around to fully and evenly coat them.
3. Use your metal spatula to transfer your Brussels sprouts to your serving dish.
4. OPTIONAL: If you like a little heat, sprinkle red pepper flakes over your Brussels sprouts to your liking.
5. Eat hot and enjoy.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it # coffeeandchampagnekitchen