Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts

Roasting and a little doctoring turn this dreaded veggie into a spectacular side dish. Try these Honey Balsamic Brussels Sprouts on for size!

I’d been eyeing the bags of Brussels sprouts for the past couple weeks at one of our higher end markets. Fall had arrived and I was dying to roast up a batch, but they looked so old and sad. I just couldn’t bring myself to purchase them. So when Melissa’s Produce offered to send me some of their products to review, I jumped at the chance. One of the options was their Brussels sprouts…and the deal was sealed.  Two fresh stalks were shipped overnight and arrived with vibrant green leaves tightly adhered to each mini cabbage-like orb. The quality was superb compared to their grocery store cousins. I decided to roast a batch and serve honey balsamic Brussels sprouts for dinner that night.

Ingredients

  • 1 stalk Brussels sprouts (sprouts removed from stalk and sliced in half)
  • 2½ tablespoons extra virgin olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • pinch of crushed red pepper flakes, optional
  • 1 tablespoon best quality balsamic vinegar
  • 1 teaspoon honey

Ingredients

  • ½-1 stalk Brussels sprouts (sprouts removed from stalk and sliced in half)
  • 2½ tablespoons extra virgin olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • pinch of crushed red pepper flakes, optional
  • 1 tablespoon best quality balsamic vinegar
  • 1 teaspoon honey
Read the whole recipe on That Skinny Chick Can Bake