Recipe courtesy Food Network Magazine
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Toss 1 1/2 pounds halved Brussels sprouts with 1/4 cup olive oil and a pinch each of red pepper flakes, salt and pepper. Roast cut-side down on a baking sheet at 450 until caramelized, 25 to 30 minutes. Drizzle with white wine vinegar and honey.
Photograph by Antonis Achilleos
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By Briarthorn
Hollywood, FL
on April 13, 2013
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These were amazing. I've made them many times now as they are so healthy and easy. I was very surprised at how wonderfully the vinegar and honey went together. This is definately my favorite and go-to way of making Brussels Sprouts.
By suburbanMyth
Seattle
on March 19, 2013
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I was raised on overcooked brussels sprouts and soggy broccoli that were first frozen. Now I roast fresh vegetables to avoid the nasty soggy vegs. These are delicious!
By Arthur in the G...
Raleigh, NC
on January 22, 2013
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Wonderful. The lemon balances out the sprouts prefectly.
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