Simple roasted Brussels sprouts are hard to beat. But a sprinkling of balsamic vinegar and a smidgeon of honey brings the flavors to life.
Crispy roasted Brussels sprouts don’t require any additional ingredients. They’re great on their own.
However, before serving, I like to add a splash of balsamic vinegar and a drizzle of honey.
To balance the harshness of the sprouts and to bring the flavors to life. Make a lot of these because they’re hard to stop eating!
Look for firm, bright green heads with firmly packed leaves when buying Brussels sprouts.
Choose the larger Brussels sprouts over the smaller ones if you have a choice.
Smaller sprouts are sweeter and more tender. But they cook too rapidly and don’t have brown and larger sprouts.
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How to Make Brussels Sprout with Balsamic Glaze
Simple roasted Brussels sprouts are hard to beat. But a sprinkling of balsamic vinegar and a smidgeon of honey brings the flavors to life.
Ingredients
1½ pounds Brussels sprouts ( halved stems and ragged outer leaves removed)
1 teaspoon honey
¾ teaspoon kosher salt
1 tablespoon balsamic vinegar
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Directions
1. Preheat the oven to 425°F and place a rack in the middle of the oven. Heavy-duty aluminum foil should be used to line a baking pan.
2. Toss the Brussels sprouts with 2 tablespoons of oil, salt, and pepper. Directly on the prepared baking sheet. Roast for 20 minutes, stirring once halfway through, until soft and golden brown.
3. Over the roasted Brussels sprouts, drizzle the remaining tablespoon of oil, balsamic vinegar, and honey. Toss evenly to coat. Serve after tasting and adjust seasoning as necessary.Also, note. If your Brussels sprouts are very huge, cut them in quarters.
Check Out Which Spice Goes with Brussels sprouts
To achieve consistent cooking, they should all be roughly the same size.
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