Balsamic Honey Glazed Brussels Sprouts
Serving Size: 4 people
Let’s talk about Brussels…not as in the capital of Belgium as in SPROUTS! Yep, Brussels Sprouts or as my daughter calls them, “russell scraps” ! These little balls of green goodness have a bad rep having always been known as the ONE veggie that kids hated hearing was on the dinner table. Second only to lima beans! (I’ll put it on my to-do list to jazz up Lima Beans in the near future).
Now, back to how we can make “russell scraps” fun, yummy, and a household favorite. You only have to give them a little teeny tiny chance! Today I will show you how to up your brussel sprout game!
I make this dish seriously at least once a week. It’s quick, easy, delicious, and even great as leftovers. Whenever I am sourcing for the Farmbox Direct weekly menu, if I see these babies offered… guess what? I am ordering them. And I will continue to push them on your plate until they have a better reputation.
- Half bunch of brussels sprouts
- Extra Virgin Olive Oil (or Coconut Oil)
- ¼ cup Balsamic Vinegar
- ½ teaspoon Honey
- Preheat oven to 400 degrees.
- Take a half pound bunch of brussels sprouts, wash and then lay out on your chopping block. Cut the end off the brussel, and then cut in half. Repeat this for all brussels.
- In a bowl drizzle olive oil (or coconut oil if you wanna up your game even more) and then lay the brussels flat out on a cookie sheet or oven pan. Make sure they are fully coated! Add a few pinches of salt and pepper. Cook for 10 to 12 mins and then flip the brussels over for about 8 more minutes.
- In a separate pan on the stove heat on medium low, ¼ cup of balsamic vinegar, ½ teaspoon of honey (if you’re on a sugar free kick you can leave out the honey) and stir constantly. The honey will cook very fast so be cautious. The sauce will become a little “thick” which is good! If you’re not adding the honey, just heat the balsamic on low heat to prep it for the incoming brussels.
- Take the now toasted brussels and put them in the pan with the balsamic glaze and toss a few times so the brussels soak up all the balsamic they possibly can, leave them for about 3 to 5 mins. They will turn a deep golden dark amber brown.
- Remove from the pan, place into a bowl and top with parmesan cheese (optional).
You’re done! You can thank me later for your kids now asking for “russell scraps” for dinner!