Spicy Roasted Brussels Sprouts with Honey and Balsamic Vinegar
|Menu Part||Side Dish|
Chef Tamara Westerhold
Brussels sprouts take on another layer of flavor when they are roasted. Chef Tamara Westerhold of Cherubina Catering further enhances that caramelized flavor with honey and balsamic vinegar. The sweet-sour combo gets a contrasting kick of heat from a sprinkling of chili flakes.
1 lb. Brussels sprouts, cut in half
2 tbsp. olive oil, divided
1 tsp. kosher salt
1 tbsp. balsamic vinegar
1 ½ tbsp. honey
¼ tsp. red chili flakes or to taste
1. Preheat oven to 400 F. Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine Brussels sprouts with 1 tablespoon olive oil and salt. Place Brussels sprouts on baking sheet and roast for 20 to 25 minutes, stirring occasionally until evenly browned.
3. Return Brussels sprouts to bowl; add remaining tablespoon olive oil, balsamic vinegar, honey, and red chili flakes. Toss to coat evenly.
Photo courtesy of National Honey Board