Honey Roasted Brussels Sprouts
Brussels sprouts are part of the Brassica genus, which grew naturally in the wild until about the 13th century, when it's thought that, between then and the late 1500s, cultivation and cross-breeding of the plant produced the happy little Brussels sprout we know and love (named after the Belgium city of Brussels).
These human-directed breeding processes on the same plant genus also would come to give us the hearty vegetables of broccoli, cabbage, cauliflower, and horseradish. If only we could selectively breed humans.
Prep: 5 min | Cooking: 15-20 min | Total: 20-25 min
Brussels sprouts, de-stemmed (1.5 lbs. or about 6 cups)
Salt (1 tsp)
Ground black pepper (1/2 tsp)
Olive oil (2 tbsp)
Honey (4 tsp, divided)
Apple cider vinegar (3 tbsp)
Ketchup (1 tsp)
Preheat oven to 400 °F. In a large bowl, add Brussels sprouts, salt, black pepper, and olive oil. Toss until well-mixed. Transfer Brussels sprouts to a foil-lined baking sheet. Drizzle with 2 tsp honey and pop in the oven. Bake 15-20 minutes.
In a small bowl, combine 2 tsp honey, vinegar, and ketchup. Microwave for 20 seconds (just enough to warm). Stir and set aside.
Coarsely chop up the baked Brussels sprouts. Set on a serving platter and drizzle with half of the honey-vinegar sauce; pour the rest in a small dish and set on the same serving platter. Serve.