Roasted Brussel Sprouts with Balsamic Vinegar and Honey

I’ve only recently started to prepare brussel sprouts, but I’m happy to have discovered them and realize how good they are when caramelized. They look like tiny cabbage heads, and in fact are in that family. They were evidently cultivated in Belgium in the 16th century, hence their name. They grow on a long thick stalk, as pictured, with the smaller sprouts being more tender. They are fresh from early fall through winter. As is the cauliflower that Thu wrote about, this is a cruciferous vegetable, high in vitamin A and C and contain some iron. They can be stored in an airtight plastic bag in the refrigerator for up to 3 days.

This recipe is from www.onceuponachef.com, a wonderful website for cooking. Jennifer Segal is a professionally trained chef and now shares her culinary techniques in videos. Subscribe to her site to get emails of new posts and check out her Thanksgiving menu!

Servings: 6

Total Time: 30 Minutes

Ingredients:

1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Instructions:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
   *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.