YOUR SOLIN GENERATED RECIPE
Honey Balsamic Glazed Brussels Sprouts
Perfectly caramelized Brussels sprouts roasted until golden brown and drizzled with a sweet and tangy honey balsamic reduction. Each sprout is crispy on the outside, tender on the inside, creating an irresistible side dish that converts even the strongest Brussels sprout skeptics.
INGREDIENTS
18 ounces Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon pine nuts
Salt and black pepper to taste
PREPARATION
Preheat oven to 425°F (220°C)
Trim Brussels sprouts, removing any yellow or damaged outer leaves, and cut them in half lengthwise
In a large bowl, toss Brussels sprouts with 1.5 tablespoons of olive oil, salt, and pepper until well coated
Spread Brussels sprouts on a large baking sheet in a single layer, cut side down
Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy on the outside
While Brussels sprouts are roasting, combine balsamic vinegar and honey in a small saucepan
Simmer the balsamic-honey mixture over medium heat for about 5 minutes until slightly reduced and thickened
In a small dry skillet, toast pine nuts over medium heat for 2-3 minutes until golden brown, stirring frequently to prevent burning
Once Brussels sprouts are done, transfer them to a serving bowl
Drizzle with the remaining half tablespoon of olive oil and the balsamic-honey glaze
Top with toasted pine nuts
Serve immediately while hot and crispy