Roasted Brussels Sprouts with Honey White Wine Vinaigrette

14 Nov

These Brussels Sprouts will convert ANYONE into a lover of the small green vegetables. I myself am a fairly recent convert to the once-disdained sprout. They never found a spot in our home, until I thought “why not?” and gave ’em a try. And I’m so glad I did! Brussels Sprouts have a lovely way of becoming nutty and fragrant, flavors that are easily enhanced with the simplest of ingredients.

Entice your family with the smell of the sprouts roasting in the oven, and they’ll enjoy them on the dinner plate! What a perfect side dish for an autumn meal.

Roasted Brussels Sprouts with Honey White Wine Vinaigrette

They’re like edible emeralds!

Roasted Brussels Sprouts with Honey White Wine Vinaigrette, adapted from Food Network

Serves 2-4 as a side

  • 1.5 lbs Brussels sprouts, ends removed, and halved
  • 2 tbsp olive oil
  • freshly cracked salt and pepper
  • 1 tsp chili pepper flakes
  • 1 tbsp honey
  • 1-2 tbsp white wine vinegar

Preheat oven to 425. Line a rimmed baking sheet with foil, and spray with PAM to grease.

Toss prepared sprouts with oil, salt, pepper and chili flakes. Spread cut-side down onto the baking sheet. This IS important! It helps in the caramelization process of the outer layers.

Bake at 425 for 20-25 minutes. They’ll smell amazing and appear browned.

Remove, and transfer to a mixing bowl. While still hot, drizzle in the honey and white wine vinegar. Stir to coat, and serve! I challenge you to not eat these before they hit the dinner table.

Roasted Brussels Sprouts with Honey White Wine Vinaigrette

Nutty, sweet, tangy, crunchy, soft, and oh so delicious!

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