Anyone have a great Brussel Sprout Recipe?

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I’m making them Christmas lunch. I typically just do the cut in half method, coat on olive oil, salt and pepper and roast. They’re fine.

But when I go to restaurants, they just seem so incredibly tasty. Does anyone have a greater open they could share. It’s just my family so I don’t mind experimenting a bit. Thanks!

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A drizzle of balsamic or honey in addition to the olive oil, salt and pepper goes a long way to enhancing the flavor. We’ve also added goat cheese and dried cranberries.

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Balsamic Honey Roasted Brussel Sprouts

Servings: 6

Total Time: 30 Minutes

INGREDIENTS

  • 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed
  • 2 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

INSTRUCTIONS

  1. Preheat oven to 450°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
  2. In a bowl, toss the Brussels sprouts with 2 tablespoons oil, the salt, and the pepper. Put on baking sheet. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
  3. Mix the honey and balsamic vinegar.
  4. Once roasted, put the sprouts back in the bowl . Drizzle the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly.

Taste and adjust seasoning, if necessary, then serve.

I’ve used hot honey a couple of times and that gives it an extra zing.

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Cube Halloumi. Saute until soft in some oil with some crushed fennel seads. Stir it in with your warm roasted sprouts.

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I like this one Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe!

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Thank you all! Sounds like balsamic and honey have been the missing ingredients. I also have dried cranberries on hand and will throw those in. I do recall one restaurant had them and I thought it was delicious! I can’t wait to eat these!

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The balsamic and honey suggestions above are similar to what we do regularly so I can’t add much to that. Sometimes I sprinkle in crumbled bacon. For a bit of artistic flair when we’re having guests I’ll drizzle with crème fresh, either on the dish below the Brussels or just over the Brussels, depending how I’m presenting.

Happy holidays, everyone! I love the recipe threads!

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those are good suggestions - we’ve also done maple syrup and bacon in there… not healthy at all but delicious.

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I also do the balsamic/honey. A variation is to use hot honey. Really good!

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These 2 recipes are staples in my house. The second one (from Fine Cooking which I really miss) is a traditional part of our Christmas dinner *that photo looks nothing like the finished dish. I partially cook the bacon because otherwise it doesn’t get as crispy as we like it but leave a bit of fat as it flavors the dish.

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I think the key is additional fat so whether that comes from bacon or cheese or additional butter - and a bit of sweetness via honey or dried fruit or I like to use balsamic glaze - it’s amazing on roasted vegetables!

We also like to rough shred ours - so a step beyond just cutting in half

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Does the bacon get too burnt roasting with the sprouts?

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I made this festive salad with brussel sprouts this weekend and it was a hit!!!

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Unfortunately, there are no great brussel sprouts recipes (that don’t start with “throw them in the garbage”). This is one food I just don’t understand.

I know, I know, if you don’t have anything nice to say… Sorry. I’m leaving.

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You usually seem to like the recipes I like! You’ve burst my bubble. :stuck_out_tongue_winking_eye::rofl::stuck_out_tongue_winking_eye::rofl:

:kissing_heart::kissing_heart::kissing_heart::kissing_heart: Happy holidays!

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When we get tired of roasting them, we have this:

IMG_9666
IMG_96662448×3264 3.05 MB

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I usually serve brussel sprouts at Thanksgiving, and every year, my BIL loudly comments on it, as he hates them. Guess what, everyone else enjoys them, so don’t eat them. :angry: I almost always add balsamic, but when serving just immediate family, I will also add some hot honey.

His dislike actually makes me want to serve them more! :stuck_out_tongue_winking_eye:

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Is your BIL related to my husband? He does the same thing! Says how much he hates them then eats them anyway! :laughing:

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A pretty festive finish is sprinkle a handful or two of pomegranate seeds over the finished dish - lovely with balsamic/honey glazed sprouts.

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