Being long-time foodies, it comes as no surprise that most of our Thanksgiving traditions center around the food served. Not so much the turkey but all the other parts of the Thanksgiving feast are what it is all about for me, foodwise. I love all the side dishes and the being with my family, cooking, eating, and enjoying the process and the time together.

Brussels sprouts have been a Thanksgiving tradition in Eric’s family for many years and it is one the he is adamant about keeping. They were not something I had eaten before Eric & I started dating. He introduced them to me as a Thanksgiving vegetable dish at one of our first Thanksgivings together and he has been slowly increasing their presence in our home ever since. It is now to the point where we all enjoy eating them, (well, most of us!) even if it is not Thanksgiving. It is also one of the sides that we often search for new ways to prepare. This is our current favorite way to prepare Brussels sprouts.

Balsamic Vinegar & Honey Brussels Sprouts

Balsamic Vinegar & Honey Brussels Sprouts (adapted from onceuponachef.com)

Serves 6, Time Required: 30 Minutes

Ingredients:

• 1-1/2 pounds Brussels sprouts, stems and ragged outer leaves removed
• 3 tablespoons extra virgin olive oil, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

Preheat the oven to 425º F. Halve (or quarter, if they are large) the Brussels sprouts after rinsing them.

Toss the rinsed and cut sprouts with the seasonings.

Toss them with 2 tablespoons of the olive oil, the salt, pepper, and garlic. Transfer the Brussels sprouts to a baking sheet and roast them, stirring them occasionally to ensure even browning, until they are tender and caramelized, about 20 minutes.

Toss the sprouts & garlic with the oil.

Place the Brussels sprouts back in bowl. Add the remaining tablespoon of olive oil, the balsamic vinegar and honey and toss them to coat them evenly.

Toss the sprouts with the vinegar & honey.

Season them to taste, then serve.

Another Thanksgiving tradition executed well!  ~Linda

Balsamic Vinegar & Honey Brussels Sprouts (adapted from onceuponachef.com)

Serves 6, Time Required: 30 Minutes

Ingredients:

• 1-1/2 pounds Brussels sprouts, stems and ragged outer leaves removed
• 3 tablespoons extra virgin olive oil, divided
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

Instructions:

Preheat the oven to 425º F. Halve (or quarter, if they are large) the Brussels sprouts after rinsing them. Toss them with 2 tablespoons of the olive oil, the salt, pepper, and garlic. Transfer the Brussels sprouts to a baking sheet and roast them, stirring them occasionally to ensure even browning, until they are tender and caramelized, about 20 minutes.

Place the Brussels sprouts back in bowl. Add the remaining tablespoon of olive oil, the balsamic vinegar and honey and toss them to coat them evenly. Season them to taste, then serve.