I have never been a huge fan of brussel sprouts. I always found them bland yet still capable of leaving a rotten after taste. However, as I tried more variations in preparation, I realized that they could be tender little florets of flavor. I also came to the conclusion that roasting them, brings out a sweetness that I haven’t experienced in steamed or fried brussel sprouts.
So for those of you who loathe brussel sprouts, I urge you to give this recipe a try. It might just change your opinion.
Ingredients:
- 3 cups brussel sprouts
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- ¼ tablespoon kosher salt
- ¼ tablespoon fresh lemon pepper
- Preheat the oven to 400℉. Prepare a 9x9 baking dish by spraying with cooking spray, set aside. Halve the brussel sprouts by slicing lengthwise and place them in the baking dish.
- Prepare the marinade by combining olive oil, balsamic vinegar, honey, salt, and lemon pepper. Stir well.
- Pour the marinade on the brussel sprouts and stir gently but well to ensure even coat on all of the brussel sprouts.
- Bake for 30-40 minutes to desired crispiness. The brussel sprouts will be carmelized on the outside but tender on the inside when finished.