Wednesday, July 2, 2014

Sweet and Tangy Brussel Sprouts

So Brussels weren't part of our FMB this week- but when your three year-old points them out at the store, and squeals in anticipation- you buy them. As, I did.

Always experimenting with different ways to do Brussels, since they are a commonly requested side 'round these parts, I tried a new marinade before roasting them...Delish! Tangy and sweet, you are sure to love it as much as we did.


30 Brussels, washed, cleaned, and halved
2 TBSP Extra virgin olive oil
2 TBSP Apple Cider vinegar
1 TBSP honey
Salt and pepper


Preheat oven to 450. Line a large baking sheet with parchment paper. Spread Brussels evenly on sheet. Drizzle olive oil, vinegar, and honey over the top. Sprinkle salt and pepper over the top. Using your hands, toss Brussels, distributing liquids, and reposition evenly.

Place sheet in top quarter of oven, and roast 20-25 minutes, until Brussels are fork tender.

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