If your kids (or adults) don’t like Brussels Sprouts, you should try this recipe to change their mind. My cousin-in-law didn’t like them until this recipe. He’s been shovelling 1/2 lb of this into his mouth every week since I started making them.
Honey Glazed Roasted Brussels Sprouts by ilovemunkie
2 lbs of Brussels Sprout
1/4 cup Honey
2 tblspn white or apple cider vinegar
Salt & Pepper
Pre-heat over to 400 degrees.
Wash brussels sprout & cut off the dirty end. Peel some of the outer leaves if they look bad. Cut off any parts that has a hole in it. Chances are, there’s a little teeny tiny wiggly worm that took shelter in there. I know, it’s gross, but it happens. I’ve seen it with my own eyes. If you don’t discard it, you can cook it & it’ll be more protein in your diet. 😀 Cut the sprouts into quarters, or cut them more if the sprouts are huge.
In a bowl, add Olive Oil. Just enough to coat the sprouts. Add salt & pepper. How much depends on your own taste buds. I use very little salt, & I am more generous with the pepper.
Spread the sprouts onto a sheet pan. Try to make a thin layer. Bake in oven for ~20 mins until you see them turning brown.
While the sprouts are baking, make the honey glaze. Using a non-stick sauce pot works best. Using Medium heat, add the honey & vinegar. Mix with a spoon so they incorporate together. Watch the stove because this mixture bubbles up. When it does, you can just lift it off the burner until the bubbles subside. Cook the honey for 2-3 minutes. Turn off burner.
After 20 minutes of baking the sprouts, take it out (be careful, it’s hot!) & use a brush to brush the honey mixture over the sprouts & bake for another 10 minutes. Flip the sprouts & repeat brushing honey & bake another 10 minutes. I like my sprouts pretty brown.