I remember when my husband said he wouldn’t eat Brussels sprouts. Now he’s a big fan and we eat them at least once a week. My kids like them. The grandkids like them.
This simple recipe with just a touch of Balsamic vinegar and honey and a sprinkle of orange peel works wonders to balance what former Brussie-haters thought of as bitter tasting.
Honey-Balsamic Glazed Brussels Sprouts
1 pound Brussels Sprouts
2 tablespoons olive oil
salt to taste
1 tablespoon Balsamic vinegar
1 tablespoon honey (or maple syrup)
1 teaspoon finely grated fresh orange zest
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Trim the Brussels Sprouts, cut them in half, then wash them. Pat them dry with paper towels. Place the vegetables on the baking sheet. Pour the olive oil over the vegetables and toss to coat them. Sprinkle with salt to taste. Bake for about 12-15 minutes, tossing the ingredients once. Mix the vinegar, honey and orange zest, pour over the vegetables, toss and bake for another 10 minutes or until the Brussels Sprouts are tender.
Makes 4 servings