Brussel sprouts are one of my Top Ten favorite vegetables. But I always wonder though why a good number of the population hate this miniature cabbages. These tiny veggies are an excellent source of vitamins C, K and a moderate amount of vitamin B and essential minerals and fiber. So as little as they might be, they are in fact HUGE in nutrients. And my go-to way of enjoying these babies here is roasting them. They’re easy to prepare with a short list of ingredient and comes ready in under 30 minutes! All you have to do is toss them in olive oil, salt and your favorite seasoning. For this recipe, I use my go-to Creole Seasoning HERE for a little kick. Then roast them to perfection and coat in a balsamic vinegar to seal the flavor!
It’s the simplest and easiest healthy meal you can prepare. You’ll going to pop them in your mouth like French Fries. They’re even better than that since the’re way more healthy. Whether as sides or as snacks, these Balsamic Baked Brussel Sprouts are a sure hit on your menu. Tips and Notes:
Trim brussel sprouts; remove any dry or bruised leaves and peel away any loose outer leaves.
Cut each brussel sprouts in half through the stem. Place in a large bowl.
In a medium skillet, cook butter over medium heat until fragrant and golden brown, about 4-5 minutes, do not burn. Let it cool. In a small bowl mix together butter, balsamic vinegar and honey.
Toss sprouts with salt, pepper, and creole seasoning , followed by half of the balsamic honey mixture, adjust sauce to taste .
Spread brussel sprouts on prepared sheets, arrange them cut-side down. Roast until the sprouts are tender, 20 to 25 minutes, stirring the sprouts once or twice during roasting. The best way to do this is to taste as you go.
Serve immediately, or toss with balsamic honey vinegar, if desired.
