Balsamic Honey Roasted Brussels

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)

What you do:

• 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.