I usually throw Brussels sprouts in a baggie with a little olive oil, salt and pepper, and then roast them in the oven. The addition of balsamic vinegar and a dash of sweetness at the end adds a subtle flavor that makes these sprouts melt in your mouth.
There is something about the roasting process that makes these sprouts light and almost flaky without turning them into charcoal briquettes. Substitute agave nectar for the honey and this is a vegan side dish with a difference!
12 large Brussels sprouts
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar
½ teaspoon honey
Preheat oven to 425 degrees.
Peal rough outer leaves from sprouts (if any) and trim the ends a little – just enough to get a fresh cut. Then cut sprouts in half lengthwise.
In a large baggie, toss sprouts with 2 tablespoons of the olive oil and all of the salt and pepper. Transfer the sprouts to a baking sheet placing the sprouts cut side down on the sheet. Roast for about 15 minutes. Check to see if done. If they are tender when tested with a fork, they are done.
Carefully remove the sprouts to a serving bowl. Add remaining tablespoon olive oil, the balsamic vinegar and honey, and toss to coat evenly. Serve while still warm.