Brussels sprouts are an acquired taste that not everyone acquires (or has acquired yet). I’m not that fond of them myself. But with game & wine dinner parties coming up, I need to work on my autumnal side dishes for game, and overlooking sprouts is not an option. Roasting makes most vegetables taste so much better. I looked for inspiration online, and found a simple recipe that sounded very good on Once Upon a Chef: roasted Brussels sprouts with balsamic vinegar and honey. The balsamic and honey do a great job of balancing out the flavor. The recipe is very easy and uses few ingredients, so it is a keeper! Thanks, Jenn. The only thing I changed is the cooking time, 25 to 30 minutes are needed rather than 20 in my experience (but this may depend on the size of the sprouts and your oven).
It is important for this recipe to use the smallest sprouts you can find, because they are sweeter. If you can only find large ones, quarter them first to get a nice ratio of browned outside to tender inside. To ensure even cooking, all sprouts should be roughly the same size. It is also important to get them crispy on the outside without overcooking the inside, which means the oven should be very hot. Overcooking will accentuate the unpleasant bitter cabbage flavor of sprouts. Balsamic vinegar comes in many qualities. If you use high quality sweet balsamic, you may even omit the honey.
For 2 servings
400 grams Brussels sprouts, trimmed
salt and freshly ground black pepper
extra virgin olive oil
1 tsp honey
1 Tbsp balsamic vinegar
Preheat the oven to 225C/440F. Put the sprouts in an oven proof dish. Season with salt and freshly ground black pepper and add about a tablespoon of olive oil. Toss to coat them on all sides.
Roast at 225C/440F (fan forced) for 25 to 30 minutes, stirring the sprouts halfway for even browning.
The sprouts are done when they are nicely browned and crispy on the outside, and tender but firm to the bite on the inside. You may have to adjust the oven temperature to the size of your sprouts to get this exactly right (higher temperature for smaller sprouts, lower temperature for larger sprouts).
Drizzle a tablespoon of good quality extra virgin olive oil, a tablespoon of balsamic vinegar, and a teaspoon of honey on the sprouts. Then toss until the sprouts are coated with the dressing. Taste and adjust the seasoning with salt and freshly ground black pepper. Serve at once.
This homemade pistacho gelato is as simple and easy as it is delicious.