Roasted Brussels Sprouts with Balsamic Honey

All the vegetable dishes were a hit at our Thanksgiving dinner, but none was devoured as much as the Brussels sprouts. Surprising? Not to me, I love Brussels sprouts. But usually I get to eat most of them myself. Not this time; they ended up with the least leftovers of anything- even less than the delicious sweet potato casserole.

What made the difference? Two things: 1- roasting, roasting Brussels sprouts always increases the amount eaten; 2- balsamic honey drizzle, this was amazing. The sprouts were good right out of the oven, but when I drizzled the balsamic honey on them, they were transformed into something totally delicious.

This was so easy it will become a frequent way Brussels sprouts will be prepared whenever they are in season.

Roasted Brussels Sprouts with Balsamic Honey

From Food Network Magazine

8 cloves garlic, thinly sliced (from the garden)

1/4 cup olive oil

Kosher salt

2 lbs Brussels sprouts, trimmed and halved

Freshly ground black pepper

3/4 cup white balsamic vinegar (I used dark balsamic vinegar)

2 Tbsp packed light brown sugar

2 tsp honey

1 bay leaf

shaved pecorino romano or parmesan cheese, for topping (we did not use this)

Directions

Preheat the oven to 400F.

Combine the garlic and olive oil in a small saucepan over low heat.  Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 – 6 minutes.  Remove from heat; transfer garlic to a paper-towel-lined plate using a slotted spoon and season with salt.  Reserve the garlic oil.

Toss the brussels sprouts with the garlic oil on a baking sheet and spread in an even layer; season with salt and pepper.  Roast until the brussels sprouts are tender and slightly charred, 30 – 35 minutes.Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined.  Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 – 12 minutes. Remove from heat; let cool until thick and glossy, about 6 minutes.  Remove bay leaf.

Transfer brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese before serving.  Enjoy!(can be made up to 2 hours ahead.  Serve at room temperature)

Serves 6 – 8.