Looking for a vegetable side dish for those that dislike vegetables? This may hit the spot! I am not a big vegetable eater and usually push all Brussels sprouts to the side of my plate (or not even put them on my plate if I can get away with it). I think they taste like I went into the yard and picked leaves off the tree in our front yard and put them on the table as a vegetable. Then I had some at a restaurant downtown that roasted them and used honey on them. I ordered seconds!
My family loves vinegar in all its forms so I thought the only thing that may make those Brussels sprouts better would be a balsamic vinegar reduction. Would my family actually eat them?
These were almost gone before dinner. Everyone kept dipping them in the extra balsamic in the bottom of the bowl and popping them into their mouths before they got to the table. They were so good. The best part is that you can adjust the vinegar/honey blend to your tastes and it will clear out your sinuses while cooking!
- 2 lbs. Brussels Sprouts, ends and tough leaves trimmed, cut in half
- 1/4 cup olive oil
- salt and black pepper
- 3/4 cup balsamic vinegar
- 3+ tablespoons honey
- Arrange a rack in the middle of the oven and heat to 425°F.
- Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.
- Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total.
- While the Brussels sprouts are cooking place the balsamic vinegar and honey in a saucepan over medium heat. Bring vinegar to a simmer and then turn down heat to keep simmering. Allow vinegar to reduce by 1/2. Taste and adjust honey if needed.
- Once Brussels sprouts are removed from oven place in a large bowl and drizzle vinegar over the top. Stir well to coat all the sprouts. Serve hot.