Roasted Brussels Sprouts Recipe

Roasted Brussels Sprouts Recipe

My husband loves this Brussels Sprouts Recipe. It is the perfect side dish and companion to a Sunday lunch. We almost always have it on every Sunday, spare the days when we dine with our family of friends. I stumbled upon this Brussels sprouts recipe one day at work. We had English guests staying over at the guest house where I worked, and one of the friendly ladies asked me if I can prepare Brussels sprouts for them, seeing it was a special occasion, the ladies birthday. I gave in and phoned my chef friend, who was also my mentor. He told me not to worry and sent me an email with this Brussels sprouts recipe. I saved the recipe and still have it included in my favourites recipes folder. By now I know this Brussels sprouts recipe off by heart. It is so easy to prepare with only a few ingredients, that it is hard to forget.
I personally think the secret to the success of this Brussels sprouts recipe is the inclusion of honey and balsamic vinegar, providing a perfect balance to the flavours.
If you are looking for something to enjoy with these Brussels sprouts,I can highly recommend the Beef Wellington Recipe If you like this Brussels sprouts recipe, please rate it and share it with your friends and family using the social sharing links found at the bottom of the page. Thanks, and Enjoy!

Serves: 4-6 Prep time: 10 Minutes Cook time: 20 Minutes Ready in: 30 Minutes

Nutrition: Calories 120 Carbs: 13g Protein: 4g Fat: 7g

700 g Brussels sprouts (1-1/2 pounds), halved
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Preheat the oven to 200°C (390°F). Line a baking dish with heavy-duty aluminum foil.
Place the Brussels sprouts direclty on the prepared baking dish and toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through (10 minutes), until tender and golden brown, about 20 minutes in total.
Sprinkle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust the seasoning, if necessary, then serve.
Enjoy! .
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