Baked Brussels sprouts are delicious! The problem I see with them is, on the one hand, that I almost always eat them frozen or canned. I rarely find them fresh in the supermarket (it is also true that I see them more and more). On the other hand, I can’t think of many ways to cook them… but all this has changed recently as I see people using them more and more and I’m finding a lot of new ideas and inspirations.
So when they recently brought them fresh to my usual supermarket, I didn’t hesitate to buy them and innovate. And as a result, the recipe for roasted Brussels sprouts with balsamic vinegar and honey glaze that I bring this time. Simple, original and above all, delicious. The contrast of sweet and salty, the aroma of baking fantastic! I will definitely repeat it often:)
Ingredients to make Roasted Brussels Sprouts:
- 500 grams of Brussels sprouts
- 3 tablespoons of olive oil
- 2 tablespoons balsamic vinegar of Modena
- 2 tablespoons honey (or agave syrup or other sugar-free substitute)
- Salt to taste
- Ground black pepper to taste
How to make Roasted Brussels Sprouts:
- We wash the sprouts and remove the upper layers when necessary.
- We cut them in half. Place the sprouts in a bowl and add the olive oil. We mix well.
- Next, we add the vinegar, honey or syrup and season to taste. We mix well.
- Place the mixture on a baking tray lined with parchment paper with the inner part of the sprouts facing up, and cook the Brussels sprouts in the already hot oven at 200 ºC at half height for about 20 minutes until they are golden and tender.
- You will see how delicious the roasted Brussels sprouts are with that sweet and sour mixture and the browning from the oven.
- I can’t think of a better way to enjoy this vegetable. Truly, top!
