It’s that time of year again where we finally get through the holidays and after eating every sugar cookie in sight are ready to fit back in our jeans. Don’t get me wrong, yoga pants are extremely comfortable but the do nothing to curb my expanding waistline. At least the jeans offer some resistance. And to be honest I gave myself a pass for the holiday season to eat whatever I wanted so I can’t put the blame anywhere but one me. But like every other American when January rolls around and I’m at risk of diabetic shock I make that resolution to eat healthier and trim down. Sounds great, it will last about two months 😉 But while I am on this health kick I’m making some delicious recipes such as my Honey Balsamic Roasted Brussels Sprouts.
I’m guessing you probably had your fill of brussels sprouts between Thanksgiving and Christmas dinners, but these aren’t the soggy tasteless ones your great aunt makes. If you aren’t a fan, watch out! You will be after trying this recipe!
“Why? How can you convert me?” you ask. Well the secret is roasting them in the oven to get a great crispy on the outside, tender in the middle texture. And if that’s not enough for you, the honey balsamic sauce is divine. It’s one of the best flavor combos and can be used on all types of vegetables. Seriously! Try it on carrots or cauliflower if you don’t believe me.
So I know I won’t be able to do a complete 180 and become a fitness and health guru. And I know my dieting will probably only last two ish months. But you know what? That’s two months that I normally would be eating take out Chinese food. Or eating my weight in pizza. So as long as I can eat a bit healthier and make recipes like my Honey Balsamic Roasted Brussels Sprouts, I’m happy. Have a great 2017 everyone!
Honey Balsamic Roasted Brussels Sprouts
- 1 1/2 Pounds Brussels Sprouts trimmed and halved
- 1/4 Cup Olive Oil
- 1/2 Cup Syrupy Balsamic
- 3 Tbsp Honey
- Preheat oven to 400 degrees.
- In a large bowl, toss brussels sprouts with olive oil and season generously with salt and pepper.
- Spread brussels sprouts on a baking sheet and cook for 25-30 min or until tender. Turn once while cooking.
- Whisk together balsamic and honey. Drizzle over brussels sprouts and serve. Enjoy!