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.
