Brussels sprouts with balsamic honey
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
If you've ever ordered Brussels sprouts at a restaurant, you've probably wondered, "How do they make them so delicious?" Well, the secret is out: high-temperature roasting and a richly flavored sauce. When Brussels sprouts are baked in a very hot oven, their cut edges and outer leaves develop crisp, almost charred spots, which give them their amazing flavor. Serve baked Brussels sprouts drizzled with a honey-vinegar syrup, which offers sweet, tart, and spicy notes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1 kg Brussels sprouts, trimmed and halved
- 3/4 cup white balsamic vinegar
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons of honey
- 1 bay leaf
- Shaved Pecorino Romano or Parmesan cheese, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Combine the garlic and olive oil in a small saucepan and heat over low heat. Cook gently over low heat, stirring occasionally, until the garlic is lightly golden and crisp, 5-6 minutes. Remove from heat, use a slotted spoon to transfer the garlic to a paper towel-lined plate, and season with salt. Reserve the garlic oil in the saucepan.
- Toss the Brussels sprouts with garlic butter on a baking sheet and spread them out in an even layer; season with salt and pepper. Bake until the Brussels sprouts are tender and lightly charred, 30-35 minutes.
- Meanwhile, combine the vinegar, brown sugar, honey, and bay leaf in the same saucepan. Cook over medium-high heat, stirring occasionally, until the syrup becomes a light syrup, 10-12 minutes. Remove from heat; let cool until the syrup thickens and becomes glossy, about 6 minutes. Discard the bay leaf.
- Transfer the Brussels sprouts to a serving platter, drizzle with the honey-vinegar syrup, and top with roasted garlic and shaved cheese just before serving. Brussels sprouts can be prepared up to 2 hours ahead. Serve at room temperature.
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