I just realized that for 45 years, I've been calling brussels sprouts by the wrong name. I've been incorrectly referring to the beloved vegetable as brussel sprouts for as long as I can remember. Perhaps it happened unintentionally because brussel sprouts just rolls off the tongue easier than brussels sprouts. (I think it's the double s that makes it sound weird.) Does anyone else out there call them brussel sprouts? Surely I'm not the only one.
Regardless of what you call them, if you roast brussels sprouts with a little oil and toss them with some honey, they are delicious. These honey balsamic roasted brussels sprouts would be a great accompaniment to your Christmas dinner. ;)
Honey Balsamic Roasted Brussels Sprouts
1½ lbs brussels sprouts
3 tbsp olive oil, separated
¾ tsp kosher salt
½ tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Now when you walk by the funny looking brussels sprouts stalks in the supermarket - you have no excuse not to pick one up. They are really super easy to prepare and you might just be surprised at how delicous they can be.
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