Balsamic-honey Brussel sprouts

I can’t believe its November! The days are getting chillier, football is still going strong, and hosting season is well underway.

I have a few go-to dishes - these Brussel sprouts being one of them. If you’re anything like me, I didn’t care for Brussel sprouts until more recently. When I first started roasting them (the best way to cook them in my opinion!), I kept it simple with olive oil, salt, and pepper. They’re great that way, but this recipe becomes a crowd pleaser with the perfect combination of savory/sweet by adding just two ingredients!

While you can make these anytime, this recipe is easy (you already knew that!) and perfect for your upcoming Thanksgiving meal. This makes ~3 servings (depending on your people and eating habits).

Recipe

• 1 lb. fresh Brussel sprouts

• 1.5 tablespoons olive oil

• Salt + pepper to taste

• ~1 tablespoons balsamic vinegar or glaze (you can buy at store)

• ~1 teaspoon honey 

Preheat oven to 400 degrees. Trim the ends of the sprouts and cut in half. Keep the loose leaves as they will crisp while baking and are delicious! In a bowl, combine sprouts with olive oil, salt and pepper.

Line a baking sheet with parchment paper and place sprouts evenly so they are not overlapping. Bake for ~25min or until edges/leaves are browned, stirring halfway through.

Remove from oven. Drizzle balsamic glaze and honey and gently toss to combine. Season further if desired.