Balsamic Glazed Brussel Sprouts

 In the days following the start of the new year i have started implementing a few changes to my diet and lifestyle.I thought about this for a while, but it wasn't until i reached the overweight category that i was finally motivated to change.I started a running regiment, and though i have never found it enjoyable in the past, i have to say, this time around I'm loving it! Second change is to eat healthier foods. Don't get me wrong i will still be including sweets but my goal is to eat smaller portions more often and a variety of foods, including lots of veggies! This particular dish was inspired from the pioneer woman and from The New American Plate cook book. It was the star of the meal. The balsamic glaze was the perfect blend of sweet and savory and the use of honey as a sweetener made this dish healthier without taking away from the flavor.

Balsamic Glazed Brussel Sprouts
Adapted From Pioneer Woman Cooks and The New American Plate

Ingredients:
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

Directions:
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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