Balsamic Glazed Brussel Sprouts
Adapted From Pioneer Woman Cooks and The New American Plate
4-8 oz Brussel Sprouts
2 Tbs Olive Oil, divided
Salt and Pepper
1/4 C. Balsamic Vinegar
3 Cloves Of Garlic, Minced
1 1/2 Tbs Honey
Preheat oven to 400 degrees. Clean, trim and cut in half the brussel sprouts. Rinse and Dry off. Drizzle 1 Tbs of olive oil over the sprouts and sprinkle with salt and pepper. Spread out on rimmed cookie sheet and bake for 25-30 minutes, keeping an eye on them so they don't burn. Meanwhile place the remaining 1 tbs of olive oil in a small saucepan and heat over medium heat. Add minced garlic, and cook for 30 seconds. Add in honey and vinegar and bring to a boil. Reduce heat to a simmer and continue to cook for about 5 minutes until syrupy and smooth. When brussel sprouts are tender but not soft remove from oven, place in a serving dish or bowl and pour glaze over them, mix gently, serve and Enjoy!
Went well with plain pasta and Parmesan, the glaze spilled over into the pasta and it was scrumptious!
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