If you think you do not like Brussels sprouts, you have not had them roasted at high heat until the edges get crispy and caramelized. Finished with a balsamic glaze that adds sweetness and tang, these are the Brussels sprouts that change minds. Every single time.
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 2 tbsp 4 star balsamic vinegar
- 1 tbsp Duck River honey
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Toss the Brussels sprouts with olive oil, garlic granules, salt, and pepper.
- Spread cut-side down on a lined baking sheet.
- Roast for 25 to 30 minutes until deeply golden and crispy.
- While they roast, whisk together the balsamic vinegar and honey in a small saucepan. Simmer for 2 to 3 minutes until it thickens into a glaze.
- Drizzle the balsamic glaze over the roasted sprouts and toss gently.
Notes
- Place the sprouts cut-side down for maximum caramelization and crispiness.
- Add chopped pecan halves or walnuts in the last 5 minutes of roasting for a nutty crunch.
- The balsamic glaze also works on roasted carrots, sweet potatoes, and beets.
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