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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe

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This recipe for Roasted Brussels Sprouts with Balsamic Vinegar & Honey is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1½ lbs. Brussels sprouts (halved, stems and ragged outer leaves removed)
3 Tbsp. extra virgin olive oil
¾ tsp. kosher salt
½ tsp. freshly ground black pepper
1 Tbsp. balsamic vinegar
1 tsp. honey
Directions:
Directions:
1. Preheat the oven to 425º and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
2. Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 - 25 minutes.
3. Drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, (salt & pepper) if necessary, then serve.
Note: If some of the Brussel sprouts are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Number Of Servings:
Number Of Servings:
6 servings.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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