Sunday, November 16, 2014

Honey Balsamic Brussels Sprouts


Last Sunday I was invited to attend a service at my mom's church (my childhood church). They were doing a study on marriage and there was to be a potluck luncheon afterwards. I joyfully accepted, as G and I have yet to find a church to attend ourselves. I knew that I wanted to make something healthy from the get-go, but I also wanted something that would be easy to prepare since I knew I didn't have much time on my hands. I searched Pinterest high and low, but most of the healthy side dishes that popped up were more elaborate and time consuming than I had hoped. Until, of course, I ran across a recipe for balsamic brussel spouts. After a few tiny adjustments, I had my dish and they were definitely a hit.

3 tbsp of olive oil
1½ lbs brussel sprouts (halved)
¾ tsp salt
½ tsp black pepper
½ garlic powder
2 tbsp of balsamic vinegar
2 tsp of honey

Preheat your oven to 425° and line a baking sheet with aluminum foil. In a large bowl, toss the brussel sprouts with 2 tablespoons of olive oil, garlic powder, salt and pepper, making sure to coat them all thoroughly. Transfer the brussels to your baking sheet and roast them in the oven until they're tender. This takes about 20 minutes. After that, place the brussel sprouts back into the bowl you used to toss them in before. Add in the remaining tablespoon of olive oil, balsamic vinegar and honey. Continue to toss them until they're evenly coated. At this point, they are ready to be served. You can add more salt and pepper, as you find necessary.


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