Delicious Roasted Brussels Sprouts
So many people make a face when you mention Brussels Sprouts – maybe they’ve never had good ones? For Thanksgiving this year I adapted a recipe found online that everyone will like. Promise. Great quick recipe to accompany not only turkey and chicken, but pork and sausage. I just love these fast recipes – more time for stitching a cross-point™ pillow!
This is easy, fast and simple, for everyone, including vegetarians:
3 Tbsp olive oil (I use extra virgin)
1 to 1 1/2 lbs brussels sprouts
1 Tbsp. red aged Balsamic vinegar
Salt and ground black pepper to taste
1 Tbsp. honey (plus a squeeze of lemon juice optional)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or Sill pad.
- Clean brussels sprouts by removing outer leaves and stem. If the sizes are mixed, use the smallest ones as your guide to cut larger ones in half, or even in quarters. You want them to be about the same size. Place the cleaned sprouts in a bowl, add 1 Tbsp. of the oil and using your hands mix them so all are coated with the oil.
- Place sprouts on sheet in a single layer. Roast for 15 minutes, flip the sprouts over as best you can. Roast for an additional 15 to 20 minutes. Test with a sharp knife point to make sure they are done.
- Return the sprouts to the bowl you used earlier, add salt and pepper to taste, the vinegar and the honey, and mix again, either with your hands or a spoon. The squeeze of lemon is optional but it does retain the color beautifully. That’s it! They are ready to serve.