May 26, 2012

Roasted Brussels Sprouts

Brussels sprouts often get a bad rap, and I think I've generally avoided them as a result. Yes, I may have tried them once a decade or so when I went out to eat, but I've never cooked them myself. So I decided to be brave and give them a whirl. I found this delicious recipe from a site called Once Upon a Chef. If you don't think you like brussels sprouts, or if you already do, give this a try.

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

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a 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. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, and honey, and toss to coat evenly. Adjust seasoning as needed, then serve. Note: Brussels sprouts should all be cut to about the same size to ensure even cooking.