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The holiday season brings gatherings of family and friends, both spontaneous and planned. It's during this season, I find myself looking for new dishes to try. Let's face it, side dishes rule. I recently tried a new recipe for roasted Brussel

Sprouts. It was the talk of the table and I must admit, it was good. During this time of feel good and comfort food, I wish you new recipes and new adventures.

Brussel Sprout Recipe:


    • 1.5 lbs fresh Brussels sprouts
    • 3 tablespoons olive oil
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons balsamic vinegar
    • 3 teaspoons honey


    • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
    • Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.
    • In a small mixing bowl, whisk together honey, balsamic vinegar, olive oil, salt and pepper. 
    • Add veggies. Toss to make sure every piece is covered.
    • Place Brussel Sprouts on the baking sheet into a single layer, making sure there is no overlap.
    • Roast Brussels Sprouts for 15 to 20 minutes or until you see browned caramelized edges. Remove from oven.



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