Brussel sprouts don´t get the love they desserve. Here in Madrid, our kitchen obviously is not the same we had back in Mexico. Here we only have a small electric oven, so the things we can cook are not as many. But we have been doing pretty good considering all of this, and comming up with great recipes stil.
Now let´s move on to this beauties, they end up juicy, yet crunchy.
- 0.6 lbs (300gr) brussel sprouts
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 1/2 tbsp honey
- 3/4 tsp salt
- 1/2 tsp black pepper
Preheat the oven to 392°F (200°C) and line a baking sheet with aluminum foil.
Wash the sprouts and cut off the stem of each one and then cut them in half.
In a medium sized bowl, mix together the sprouts, 2 tbsp oil, salt and pepper, making sure each one gets coated. Turn them all upside up.
Bake for 10 min. at 392°F (200°C). Then take out of the oven, add the rest of the oil, the vinegar and honey, and bake again for another 10 minutes or until they start to turn golden.