Monday, November 6, 2017

The Gaither Kitchen: Caramelized Brussels Sprouts

Before you immediately scroll past this post at just the sight of the word Brussels Sprouts I beg you to stop and give this recipe a chance!! I completely feel all my Brussels Sprouts haters out there.  I was well into my 30's before I even tried my first Brussels Sprout and now I'm hooked.

I have to mention I never intended to turn my recent Sunday snack into a blog post, however after sharing in my Instagram stories I surprisingly received lots of requests for the recipe.  So please forgive the poor photography and lack of images. 

Are you ready for the most delicious and fairly healthy snack out there?

Caramelized Balsamic Vinaigrette Brussels Sprouts


1/2 lbs Brussels sprouts
3 tbsp olive oil – ( 2tbsp prior to baking – 1tbsp following)
2 tsp honey
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar

Dried Cranberries

Preheat your oven to 425°F and line a baking sheet with aluminum foil
Trim off the bottom of each Brussels Sprout and remove outer/dry leaves
 Slice each sprout lengthwise

Using a large mixing bowl – toss sprouts with 2tbsp of olive oil, black pepper, and kosher salt
Spread Brussels sprouts on lined baking sheet and put them in the preheated oven for about 20 minutes.  You will know they are ready when they begin to blacken and caramelize.  Ok, now I’m having a craving!

After you have baked the sprouts, place back in a bowl.   You will then add remaining olive oil, honey, and balsamic vinegar.  Mix until evenly coated. Transfer to serving dish and top with feta and dried cranberries.   

There ya have it!

A vegetable you thought you hated, until now!

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