I think I took a decent break in the month of October and now all geared up for the upcoming holiday season. In the coming days, I will be sharing some exciting seasonal and holiday recipes that are perfect for any parties and potlucks. The November month blogging marathon themes were so excellent and were aligned well with my planned recipes too. And I couldn’t say no. So I am starting the first week with the Thanksgiving recipes.
Brussels Sprouts
I love Brussels sprouts, and I call them mini cabbages. I have already posted two Indian recipes with it – the kootu and the paratha. Today I am going to share the simplest of all – just roasted Brussels sprouts with the hint of honey and balsamic vinegar. All you have to do is chop the Brussels sprouts into halves, drizzle some olive oil. Bake and sprinkle the other condiments and serve. That’s it. It is pretty much similar to my Baked Asparagus recipe. I was just contemplating about the oven temperature. I baked the asparagus at 400 deg F for 27 minutes flipping halfway through. But for this, I wanted to increase the heat and also wanted even browning.
That’s when I landed upon this recipe, and I decided to go with their baking time. It just turned out perfect. Also, for this recipe, I used the balsamic vinegar that I received at IFBC – The original balsamic vinegar of Modena. I just added 1 tbsp, but the amount of flavor it infused was just incredible. Before getting into the recipe, please find the other similar recipes from my archives.
Honey Glazed Tofu Baked Asparagus Roasted Rosemary Potatoes
Roasted Brussels Sprouts Recipe
Delicious Roasted Brussels Sprouts with honey and Balsamic Vinegar with a generous drizzle of sesame seeds – A perfect vegetarian side for any party.
Ingredients:
Tender Brussels Sprouts – 1.5 pounds Salt – 1 tsp Freshly ground black pepper – 1 tsp Oil – 3 tbsp Balsamic Vinegar – 1 tbsp Honey – 1 tsp Roasted Sesame Seeds – 1 tsp
Prep – Work:
Wash the Brussels sprouts and pat them dry. If required (if it’s yellowish or if it has spots) remove the outer layer. Chop them into halves.
If needed, roast the sesame seeds. Line baking tray with aluminum foil. Pre-heat the oven to 425 deg F / 218 deg C.
Steps:
Take the Brussels sprouts in a large mixing bowl. Add the oil, salt and pepper.
Toss them nicely and ensure you have coated the oil evenly. Line them on the baking tray.
Bake them at 425 deg F for 20 minutes, flipping them for every 5 minutes to ensure even browning.
Let it cool for 5 minutes and now add the balsamic vinegar and honey and mix them well.
Sprinkle the sesame seeds before serving.
Notes:
Instead of adding the balsamic vinegar, in the end, you can add them after 15 minutes of baking too. Adjust the condiments as per your preference. You can bake for additional 5 minutes for crunchier Brussels sprouts. This yield soft and tender Brussels sprouts.
Sending this blogging marathon #82. Check out the other bloggers participating in this marathon.
📖 Recipe
P.S. Make sure to follow me on my Pinterest for more healthy and delicious ideas!
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