I love Brussel sprouts, steamed or even raw in salads but when I saw the recipe for roasted sprouts with balsamic vinegar and honey, I knew I had to try them asap. I wasn’t disappointed as they were fantastic and I could have eaten the whole bowlful but unfortunately I had to share them !!
1 ½ lbs Brussel sprouts, halved, stems and ragged outer leaves removed
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Preheat oven to 425°
Use a non-stick baking tray, or line one with aluminium foil.
Transfer the Brussel sprouts to the baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized – about 20 minutes.
Place Brussel sprouts back in the bowl. Add remaining tablespoon of olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary.
Serve and enjoy.
Recipe by Jennifer Segal, Once Upon a Chef
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.