Ingredients with Measurements:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together olive oil, honey, apple cider vinegar, salt, and pepper.
4. In a large bowl, toss Brussels sprouts with the honey-vinegar mixture until well coated.
5. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 25-30 minutes or until tender and caramelized, stirring halfway through.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- Olive oil can be substituted with avocado oil or coconut oil.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with balsamic vinegar or red wine vinegar.
Variations:
- Add chopped garlic or shallots to the honey-vinegar mixture for extra flavor.
- Sprinkle grated Parmesan cheese or chopped nuts over the roasted Brussels sprouts before serving.
- Use different spices such as smoked paprika, cumin, or chili powder to change the flavor profile.
Tips and tricks:
- Make sure to toss the Brussels sprouts well with the honey-vinegar mixture to ensure even coating.
- Don't overcrowd the baking sheet, or the Brussels sprouts will steam instead of roast.
- For extra crispy Brussels sprouts, increase the oven temperature to 425°F.
Storage instructions:
Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted Brussels sprouts in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted Brussels sprouts in a shallow bowl or on a platter, garnished with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs, grated Parmesan cheese, chopped nuts, or pomegranate seeds.
Pairings:
Honey-vinegar roasted Brussels sprouts pair well with roasted chicken, grilled steak, or baked salmon.
Suggested side dishes:
Mashed sweet potatoes, quinoa salad, or roasted root vegetables.
Troubleshooting advice:
- If the Brussels sprouts are not caramelizing, increase the oven temperature or broil for a few minutes.
- If the Brussels sprouts are burning, reduce the oven temperature or cover with foil halfway through cooking.
Food safety advice:
Make sure to wash the Brussels sprouts thoroughly before trimming and halving them.
Food history:
Brussels sprouts are a member of the Brassica family, which also includes cabbage, broccoli, and kale. They were first cultivated in ancient Rome and later became popular in Belgium, where they got their name.
Flavor profiles:
Honey-vinegar roasted Brussels sprouts have a sweet and tangy flavor with a caramelized exterior and tender interior.
Serving suggestions:
Serve honey-vinegar roasted Brussels sprouts as a side dish for a holiday meal or as a healthy and flavorful addition to any dinner.
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