Honey Balsamic Brussels Sprouts

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Honey Balsamic Brussels Sprouts is a recipe I can not take full credit for! I found a similar recipe a while back, but of course changed up a few things to make it more inline with the CK-way and how we coach our clients to cook in the Clean Kitchen 12 Week Challenge. It is also a perfect recipe to use some of the J. Olive Co. Balsamic Vinegars! This recipe is featured as apart of our Christmas Dinner Giveaway with Corner Market!

Fresh

  • 2 pounds Brussels sprouts, trimmed and halved
  • 6-8 cloves garlic, thinly sliced
  • Grated parmesan cheese for topping

Pantry

  • 1/4 cup extra-virgin olive oil
  • Kosher salt to taste
  • ground pepper to taste
  • 3/4 cup white balsamic vinegar — or any of the J. Olive Co. White Balsamic Vinegars
  • 2 tbs honey (if using J. Olive Co. Balsamic, cut honey by half)
  • 1/2 tsp Red pepper flakes

Directions

  • Preheat the oven to 400 degrees F. 
  • Trim and halve brussels sprouts.
  • Toss the brussels sprouts with oil in a mixing bowl; season with salt and pepper.
  • Spread brussels sprouts out on baking pan in an even layer. I like to lay flat side down.
  • Roast brussels sprouts about 35 minutes, until tender and a few burnt edges.
  • Meanwhile, combine the vinegar and honey in the saucepan and whisk until
  • Combine in a sauce pan, white balsamic, red pepper flakes, and honey.
  • Simmer over medium-high heat, whisking occasionally, until slightly syrupy, about 10 minutes or less.
  • Remove from the heat and let cool. The balsamic will thicken as it cools down.
  • Transfer the Brussels sprouts to a platter; drizzle the Honey Balsamic on top and sprinkle with parmesan cheese.

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