By Jen Segal, OnceUponAChef.com
It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.
INGREDIENTS: Serves 6
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: (Total Time: 30 minutes)
- Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. 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.
NUTRITION INFORMATION: (per serving)
Calories:116, Fat 7g, Saturated fat:1g, Carbohydrates:12g, Sugar:4g, Fiber:4g, Protein:4g, Sodium:321mg, Cholesterol:0