Roasted Brussel Sprouts with Honey Balsamic

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This dish has been our family’s favorite during the holidays. My son and husband will always wanted me to cook a lot as each of them can finish a one-pound dish. Some I always making sure that I cooked more than we can finish. Well, I hope you will enjoy it as much as we did.



Serves 6


2¼ pounds fresh Brussel Sprouts, ragged outer leaves removed

4 cloves garlic, peeled and finely chopped

1 medium red onion, peeled, halved and sliced

3 tablespoons pure extra virgin olive oil, divided

¾ teaspoon salt

½ teaspoon black pepper

½ lemon, juiced

1½ teaspoons honey

1 tablespoons balsamic vinegar

½ teaspoon crushed chilies flakes (optional)

Grated Parmesan cheese to taste (optional)



Preheat oven to 425°F. Line a baking sheet with aluminum foil or a glass baking dish.

Place the trimmed Brussel sprouts, sliced onions and garlic in a mixing bowl with ½ portion extra virgin olive oil, salt, crushed chili flakes (optional) and black pepper. Toss until all seasoning coated well on the Brussel sprouts. Pour into the prepared baking sheet/glass baking dish and bake for 25 minutes until tender.

Remove from the heat into a serving dish and add lemon juice, honey and balsamic vinegar and toss to coat evenly well. If needs more salt add now and toss well. Serve.


This entry was posted in Fruits and Vegetables, Holiday Recipes, Vegetarian, Western. Bookmark the permalink.

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