Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.ĭrizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts toss to coat evenly. They should all be cut about the same size to ensure even cooking.ĭirectly on a foil-lined baking sheet, toss the halved Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. If you have some sprouts that are very large, cut them into quarters. What You’ll Need To Make Roasted Brussels Sproutsīegin by stemming and halving the Brussels sprouts. In addition to Brussels sprouts, broccoli, cauliflower, carrots, and even green beans are all excellent candidates for roasting. Roasting is an easy and delicious way to prepare many vegetables. While smaller sprouts are a bit sweeter and more tender, they cook too quickly and therefore won’t brown as nicely. If you have your pick between large or small Brussels sprouts, go with the larger ones. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness. It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life.Ĭrispy roasted Brussels sprouts don’t need much embellishment-they’re good with just olive oil, salt, and pepper-but a splash of balsamic vinegar and drizzle of honey take them up a notch.
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