Honey Roasted Brussel Sprouts
The older I get the more I've learned to appreciate brussel sprouts, or mini cabbages, as I like to call them. They're the perfect side to any meal and chock-full of mom-approved nutrition. Don't be intimitated by these little cruciferous vegetables, they're easy to prep and guaranteed to be a crowdpleaser. One way I used to get people to eat brussel sprouts was with a previous recipe that involved a pan full of bacon fat (yum!), but I've since upgraded to a simpler, healthier version of this food that's just as delicious and much less laborious.
Preheat oven to 400 degreees.
What you'll need:
1 lb. of brussel sprouts
Olive oil
S&P
Honey
Directions:
Cut each brussels sprout in half, lengthwise and place on a baking sheet. Drizzle a 3-4 tablespoons of olive oil on the sprouts. Season with 1 tsp of salt and 1/2 tsp of pepper. Drizzle about 2-3 teaspoons of honey on the sprouts and toss until they're all coated. Roast in preheated oven for 25-30 minutes. Shake the pan every 10 minutes to ensure even browning.
Don't worry if you see blackened bits , that's partially the caramelization of the honey, which incidentally makes for delicious chip-like bits.
Time saving tip: If your main dish is already in the oven, grab any vegetable lying around and give it a quick toss in olive oil and S&P and put it in the oven for the remaining time -- ideally at least 10-15 minutes if possible.
Comments