brussels sprouts

Recipe: Honey Balsamic Roasted Brussels Sprouts

Abby H.

This recipe is super easy. I used the Brussels Sprouts from my CSA box.

There is no need to use expensive balsamic vinegar or honey, whatever you have on hand is fine. BUT_ Make sure your honey is 100% honey and not honey flavored syrup.

Honey Balsamic Roasted Brussels Sprouts 

Ingredients

  • 2 pounds Brussel sprouts
  • Two bell peppers
  • 2 tablespoons avocado or olive oil (your choice)
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey

Directions

  1. To prepare the brussels sprouts for roasting, sliced each Brussel sprout in half and discard any loose outer leaves.
  2. Destem and deseed the bell peppers, dice or cut into long strips.
  3. Preheat oven to 450°. Place a foil-lined baking sheet into the cold oven and allow the pan to heat.
  4. In a mixing bowl combine brussels sprouts, bell peppers, salt and pepper, and oil. Toss veggies to coat in oil.
  5. Once the oven and baking sheet has come up to temperature, evenly spread veggies on the hot baking sheet and roast for 10 minutes, stir, and roast for up to an additional 10 minutes.
  6. While veggies are roasting, in a small pot combine honey and balsamic vinegar, cook on medium until the mixture reduces by half.
  7. Once veggies are cooked and removed from the oven toss in honey balsamic glaze. Serve immediately. If you desire, top with a little shaved Parmesan or pecorino.

Serves 4 to 6.

If there are any leftovers, they can be stored in the fridge for 3-4 days and reheated as you see fit.

Recipe: Brussels Sprouts with Caramelized Onions and Bacon!

Abby H.

IMG_7046.jpgBrussels Sprouts have a bad rap… Stinky, weird texture, gross. All of these things can be true if you boil them whole.

I’ve got a great recipe to share than turns our poor, stinky, vilified veggie into a tasty side dish! I made these for Thanksgiving and they were a HIT!

Brussels Sprouts with Caramelized Onions and Bacon

Serves 6-8

Ingredients:

  • 2 1/2 lbs yellow or white onions, thinly sliced
  • 4T. Butter
  •  1/4 c water or white wine
  • 2 lbs cleaned and chopped Brussels Sprouts
  • 1 lb bacon, cooked, drained, and chopped
  • Salt and Pepper as needed
  • 1/4 C shaved parmesan cheese (optional)

Directions:

IMG_7047.jpgCook the bacon- I bake mine at 350 degrees for 10-15 minutes. Then I drain it on paper towels. Once it has cooled, I take my super sharp knife and chop it up.

IMG_7045.jpgCaramelize the onions. Cook onions in butter on low for several hours, stirring occasionally. Scrape the yummy brown bits off the bottom of the pan, adding water or wine to help loosen the brown bits.

Once the onions turn a lovely brown (about 3-4 hours on low), add in the cooked chopped bacon and combine.

IMG_7051.jpgAdd in the chopped Brussels Sprouts and cook on medium for about 10-15 minutes. Season with Salt and pepper as needed. Pour into a serving dish and top with cheese.

We had this for Thanksgiving, but it also is great any time. If you end up with leftovers, it’s also great on a homemade pizza crust, topped with some extra mozzarella and parm baked at 450 for about 10-15 minutes.

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