Sweet & Spicy Balsamic Brussel Sprouts
Mess Level: Low
Yield: 2 Servings
Prep Time: 15 min
Cook Time: 20 min
- 16 Large Brussel Sprouts
- 1 Tablespoons Balsamic Vinegar
- 1 Tablespoon Red Wine Vinegar
- 1 Tablespoon of Honey
- 1-2 teaspoons Crushed Red Pepper
- 2 Tablespoons Grapeseed Oil
- Salt to Taste
- Pepper to Taste
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse the Brussels and cut their stems off, then cut them in half lengthwise. I find this goes fastest if I do it in batches, removing the stems from them all, then halving them all.
- Toss them in a bowl with the oil, salt, and pepper. You may not need to use all the oil, just enough to coat them.
- In a mason jar or ceramic dish, warm the honey for 10 seconds. Then mix it with the vinegar until it’s all combined. Add the crushed red pepper flakes and drizzle on just enough to coat the Brussels.
- Line a pan with foil or parchment and use a slotted spoon to transfer them to the pan. Place them facing down. Roast for 15-20 minutes until caramelized and tender.
- Remove them to a serving bowl and drizzle remaining vinegar/honey mixture over them.
- Serve immediately. Enjoy!
Did You Make It? Tag Us!
Why do we roast the Brussels face down?
- For optimal caramelization!
The honey/balsamic combo will release sugar as it cooks which turns to a yummy caramel that will stick to the Brussels as they cook.
Why do you use a combination of vinegars?
- Two is better than one!
To build depth of flavor! You can use any kind of vinegar and just one is fine but I had a little of both on hand so together they went!
What do I do with the Brussel leaves that fall off?
- Their fate rests in your hands (or mouth)...
You can roast them and eat them like candy, discard them, or chop them up for a salad.
Ramblings of a Line Cook
I remember standing in the prep area in one of the kitchens I worked at in Colorado when Tyler, one of the line cooks came busting around the corner with a crazed look in his eyes that you only get during the rush.
He handed me a metal prep bowl and rattled off instructions for roasting off Brussel sprouts because he was going through a lot more of them on the line than he had anticipated. I nodded, eager to please, and darted off to the walk-in where I dragged out a 24-quart container of Brussel sprouts that I had cleaned, halved and destemmed earlier that day.
I dumped some into the bowl, climbed on top of the prep counter to reach the giant box of olive oil and gave them a generous bath. I tossed them with salt and pepper, then lined a giant sheet pan with parchment, spread them out and popped them into the giant, double door oven.
Only 10 minutes later I was surprised to find they were perfectly cooked. Caramelized on the edges and soft in the middle. I popped them onto the speed rack and bellowed at Tyler that they were ready, very impressed with myself that I had just made Brussel sprouts that were about to be served for $8 a small plate.
Brussels can be made with all kinds things but I find the combination of vinegar, spice and honey is always a winner and in a way, it’s like eating candy right off the pan. So pop these in the oven and enjoy the sweet, spicy taste of these balsamic Brussels.