When I was growing up, brussel sprouts had the worst reputation as if they were the stinkiest, nastiest, least palatable vegetable out there. I swear every time I heard those two words, they were associated with being totally gross! Well, my confession of the day is that these cute little mini cabbage looking things are my absolute favorite veggie! I think I ate them almost every day in college and to this day, they have still never gotten old. If you are on the fence about brussels, I'm going to ask you to give them one more try by making this roasted brussel sprouts recipe. It is so incredibly easy, and one of my absolute favorite ways to eat them. They're salty & sweet with delicious crispy bits throughout, and makes the perfect side dish...or if you're like me, just eat the entire pan and call it dinner!
Ingredients:
1 lb brussel sprouts
4 tbsp olive oil, separated
1 tbsp honey
1 tbsp grainy dijon mustard
1 small clove garlic, finely minced
Directions:
1. Preheat oven to 400 degrees (F). Line a baking sheet with foil and rub 1 tbsp of olive oil over the entire surface of the foil to prevent the brussel sprouts from sticking.
2. Wash brussel sprouts thoroughly, removing any of the outer leaves that look gross. Chop off stems and cut lengthwise.
3. In a large bowl, toss the cut brussel sprouts in 2 tbsp of olive oil until evenly coated. Spread onto baking sheet in one even layer and bake for 15-18 minutes until tender and starting to brown.
4. While the brussel sprouts are baking, in a separate bowl combine the remaining 1 tbsp of olive oil, honey, dijon mustard and minced garlic. Whisk to combine.
5. Remove the brussel sprouts from the oven, transfer to a large bowl and toss in the honey dijon sauce until evenly coated. Serve immediately.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 2
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