TSJ’s Roasted Brussels Sprouts

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That’s SO Jenn E-mail Subscribers: This post got excited and posted early yesterday before I was done (how embarrassing!) Here it is in full. Did I keep you in suspense?

I have been craving Brussels sprouts. Yes, you read that correctly. I got my fix at NOLA Oyster Bar, then had Hubby take me to Bodega the following week to chow down on some more. There’s something about the sweet, tangy, savory combination of these particular preparations that I just can’t get enough of.

I set out to make some at home, and have to say they came out pretty good. I’m my toughest critic these days because in those crucial moments when I’m really in the mood for something, it has to be right on point!

The crunchy, salty exterior here is much like a french fry, while the honey on top adds a sticky sweetness that my taste buds go wild for. It actually reminds me of my childhood favorite: French fries dipped in honey. Not honey mustard, I’m talking the straight-up, squeezed from a plastic bear good stuff. (This little girl didn’t want typical ketchup– I was all about experimenting with flavors even back then!)

They are crisp on the outside, tender on the inside and packed with flavor from garlic and parmesan. Before you know it, you’ll be craving them too.

Ingredients:

1 lb brussels sprouts

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 tablespoons grated parmesan cheese

1 tablespoon honey

Instructions:

Preheat oven to 400º then wash and dry brussels sprouts.

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Cut off stems.

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Remove any yellow outer leaves.

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Toss into a bowl.

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Drizzle olive oil over brussels sprouts.

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Season with salt, pepper and garlic powder.

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Add parmesan cheese.

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Toss to coat evenly.

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Transfer to a foil lined baking sheet.

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Bake for about 35 minutes, turning once half way through.

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They should be crispy on the outside, and tender on the inside.

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Drizzle with honey.

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Coat well.

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Eat and enjoy hot from the oven! (They’re yummy cold too!)

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  1. Pingback: That’s SO Jenn’s S’mores Balls | That's SO Jenn!

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