Roasted and Glazed Brussel Sprouts

I have never been a huge fan of brussel sprouts. I always found them bland yet still capable of leaving a rotten after taste. However, as I tried more variations in preparation, I realized that they could be tender little florets of flavor. I also came to the conclusion that roasting them, brings out a sweetness that I haven’t experienced in steamed or fried brussel sprouts.

So for those of you who loathe brussel sprouts, I urge you to give this recipe a try. It might just change your opinion.

Ingredients:

• 3 cups brussel sprouts
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• ¼ tablespoon kosher salt
• ¼ tablespoon fresh lemon pepper

1. Preheat the oven to 400℉. Prepare a 9x9 baking dish by spraying with cooking spray, set aside. Halve the brussel sprouts by slicing lengthwise and place them in the baking dish.
2. Prepare the marinade by combining olive oil, balsamic vinegar, honey, salt, and lemon pepper. Stir well.
3. Pour the marinade on the brussel sprouts and stir gently but well to ensure even coat on all of the brussel sprouts.
4. Bake for 30-40 minutes to desired crispiness. The brussel sprouts will be carmelized on the outside but tender on the inside when finished.