Brussels Sprouts with Balsamic and Honey
- Yield: Serves 4
Ingredients
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- 2/3 cup olive oil
- 2 teaspoon garlic powder
- 2 tablespoon white miso (red is cool, too)
- 3 tablespoon balsamic vinegar
- 1.5 tablespoons honey
- 1 teaspoon salt
- 32 ounces fresh Brussels sprouts, halved or quartered if huge (give or take; I used two 16-ounce bags)
- 2 teaspon crunchy sea salt, such as Maldon
Instructions
- In a blender, combine the oil, garlic powder, miso, balsamic, 1 teaspoon kosher salt, and the honey. Blend on high until very smooth and well combined. On a sheet pan, toss the sprouts with the marinade and make sure everything is well coated. Let this sit for at least 30 minutes.
- Meanwhile, preheat your oven to 425 degrees F.
- Once the sprouts have had a chance to soak up the marinade, arrange them face down on the sheet pan and roast until deep golden brown and tender; about 12 to 15 minutes. Just keep an eye on them. Enjoy.Â