Like the restaurants do.
Only these babies taste better because of the magic that happens when you make them yourself. It's the taste of pride. You'll love the ultra-crisp, browned leaves (some turn into bits on the baking sheet (which I humbly crumble over the top at serving) and the drizzles of balsamic and honey while the sprouts are still hot. This is a casual dish that looks and tastes extravagant. And you deserve it.
The recipe can be made vegan by subbing the honey for maple syrup.
Double or triple the recipe to feed more people.
Notes: Olive oil is extra-virgin.
HONEY, GARLIC, & BALSAMIC ROASTED BRUSSELS SPROUTS
Ingredients: 1 pound Brussels sprouts, 2 tbsp. olive oil, 1/2 tsp. sea salt, 1/2 tsp. pepper, 1/2 tsp. paprika, 2 tsp. minced garlic, 1 tbsp. balsamic vinegar, 2 tsp. honey.
1. Preheat the oven to 425* F.
2. Wash the Brussels sprouts, then halve and remove the outer leaves. Tumble onto a baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, and paprika. Toss. Add the garlic and toss (using your hands) once more. No harm in massaging the sprouts a little.
3. Roast for 20 minutes, tossing halfway through until browned and caramelized.
4. Remove and drizzle over the balsamic vinegar and honey. Serve immediately.