The first time I ate Brussels sprouts I wanted to punch my mother in the face. Ok, I’m exaggerating a little. Well a lot because my mother is crazy so I would never even fix my mind to think about punching her in the face. I’m actually a little scared to publish this post because my mom is my number one follower. Love you Mom!
At any rate, the sentiment I am trying to get across is that I absolutely hated them. She described them as little baby cabbages and I loved cabbage so I just knew I’d love Brussels until I popped one in my mouth. I was filled with disappointment. They tasted nothing like cabbage.
As I got older, and of course more fancy, I rediscovered Brussels and actually fell in love with them. Partially because when you’re an adult you gain an appreciation for things you hated as a child. Mostly, because Brussels sprouts started trending like gluten free and vegan and I had to join the craze. No I am not that shallow, but sometimes I bandwagon hop. Sue me.
OK, let’s get into this recipe.
What you need:
- 9 oz fresh Brussels sprouts (halved)
- 2 cloves chopped garlic
- Coarse salt to taste
- Drizzle of honey
- 2 tbsp honey infused balsamic (or regular if you can’t find honey. Don’t stress yourself over this ingredient)
- Preheat the oven to 400
- Cut the Brussels in half (or do like I did and buy the ones at the grocery sells already chopped)
- Chop 2 cloves of garlic
- Lay the Brussels on a cookie sheet with the insides up
- Drop your garlic onto the Brussels
- Sprinkle on some coarse salt
- Drizzle some honey across each Brussel (I didn’t measure but just make sure you hit each one)
- Drizzle your balsamic over the Brussels (make sure they all get some love)
- Roast for 20 minutes
- As soon as 20 minutes is up pull them out
- DO NOT BE ALARMED at what you see when you first take them out:
- Mix them around in the semi sauce that’s in the pan. It’s not burnt, trust me.
- Plate and enjoy
Love you all! I really hope you enjoy this one.