When I was a kid, just hearing the words “brussels sprouts”, would send me running for the hills. Truth be told, I’m pretty sure I never even tried them. I just decided that they looked gross and they smelled pretty terrible while they were cooking. Fast forward to adulthood, and I can’t get enough of them. Shaved, raw, sautéed, paired with bacon, now matter how they’re served, I love them. They’ve become a pretty common side dish in our house, and although my kids aren’t particularly fond of them, I would eat them several times a week.
This recipe is one of my favorite ways to prepare them. It’s easy, and calls for ingredients that I almost always have on hand. Occasionally I do throw in some bacon, but even served without they are SO good. The glaze is the perfect mix of sweet and tangy, and the garlic adds the perfect dose of savory flavor. For my fellow FWTFL friends, they make a great side dish with the protein of your choice!
- 1 Lb. Brussels sprouts, cleaned and halved
- 2 Tbs. extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 2 Tbs. honey
- 2 cloves garlic, minced
- salt & pepper
- 1. Preheat oven to 425 degrees F.
- 2. Line a baking sheet with parchment paper.
- 3. Coat brussels sprouts in olive oil and salt & pepper.
- 4. Bake for 20 minutes.
- 5. While brussels sprouts are baking, in a bowl, combine remaining ingredients.
- 6. After cooking for 20 minutes, remove brussels sprouts from oven, and drizzle with glaze. Toss to evenly coat and return back to oven for 10 minutes.
- may be served with cooked, crumbled bacon.
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