If you’ve ever roasted brussel sprouts you know the sulfuric smell that spills out of your oven as the cruciferous vegetables crisp up. It’s aggressively potent. You usually don’t notice how strong the smell is until you leave for the first time since that cooking session and return to the smell of… well… you know what I’m talking about. I think the only redeeming thing about those roasting sessions is knowing that there are tasty morsels at the finish line.
The other night I roasted these little cabbages and decided to snazz up their flavor with a balsamic glaze. GAME CHANGER. My apartment now smelled like balsamic bliss. Not to mention, these little babes tasted incredible. I’ve put this glaze on carrots before and had great results, but there was something amazing about the pungent flavor of the brussel sprouts and the way they combined with the acidity of the vinegar, the sweetness of the honey and the punch of the brown mustard. Delightful.
I kept these healthy and clean, but let me just tell you, a drizzle of blue cheese dressing and a sprinkling of roasted nuts and cranberries would have taken these to yet another level! Geez, now my mouth is watering.
Check out the recipe below and roast away, my babes!
- 1 lb brussel sprouts
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp brown mustard
- 1 tsp honey
- Salt & pepper
Preheat your oven to 425 degrees.
Clean and halve the brussel sprouts.
Combine all other ingredients in a small container with a lid – close and shake well.
Pour balsamic glaze evenly over brussel sprouts.
Season with salt and pepper.
Roast for 30-35 min until the edges of the brussel sprouts are starting to crisp up.