Sweet & Spicy Balsamic Brussel Sprouts
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.