they won’t even make it off the pan
I made brussels the other night & I turned around to plate everyone’s food & they were completely gone. My family ate them all with their bare hands before we even got to dinner. If that doesn’t tell you how yummy these were then I’m not sure what else will. Here is how I made them. My only suggestion is to double, dare I say triple, the recipe.
Sweet & Salty Brussel Sprouts
- Cut the ends off of the brussels & discard them. Then cut the brussels in 1/4ths. If they are tiny you can get away with just cutting them in half. I throw the all those pieces and the leaves into a strainer and strain over the sink. You can discard the outer leaves and pieces if you want to or if any of them are wilted.
- Place them on a baking sheet on parchment paper. Drizzle with avocado oil & toss. I don’t measure I just do squiggly lines back and forth about 4 times. You don’t need a ton of oil and a light coating is great!
- Sprinkle the top with flaky sea salt. This is the secret ingredient!!
- Bake at 400 for 25 min. You might want to check them at 20 minutes. I like to poke them with a fork to see if they are the consistency I like. We like ours cooked throughout but not too soft, dare I say, mushy.
- Take them out of the oven and do a drizzle of honey. Side note: if you aren’t buying local honey, you need to! It will help you so much with overall health and wellness along with combat allergies. I only do like 2 back and forths across the pan. If I had to guess it would be 1-2 tbsp.
- Drizzle with balsamic vinegar the same way you do the honey, just make sure not to do too much. I have this one and we LOVE it.
I hope you enjoy! You can tweak them to your liking for saltiness, sweetness or the zest of the balsamic but this really is an easy accidental recipe that you honestly can’t screw up.
