What's For Dinner Wednesday: Honey Balsamic Roasted Brussels Sprouts

I mentioned that when we were up in Michigan a few weekends ago I spent a lot of time in the kitchen with my mom. One night she pulled out a bag of Brussels sprouts, handed them to me, and told me to do whatever I wanted with them. She and I were the only ones (in a house of 10 people) that would actually eat them, so I got to exercise some creative license. Hurray!

Since their house is pretty far out in the middle of nowhere and I didn't have a recipe planned for this, I had to use whatever my mom had on hand to make these sprouts delicious. The result was a simple recipe of a few ingredients and sprouts aside, you likely have them all on hand in your pantry! The sweet and sour flavor here is great and would be a great compliment to any main course.

Ingredients:

• 1/2 lb. Brussels sprouts, cut into quarters
• 1/2 yellow onion, thinly sliced
• 1 clove garlic, crushed
• 1 1/2 Tbs. olive oil *Light olive oil works better than EVOO for roasting at high temps as it won't burn.
• 1 Tbs. balsamic vinegar
• 1 1/2 Tbs. honey
• Kosher salt and ground black pepper, to taste

Preheat oven to 375 degrees.

Add all ingredients to a medium bowl and stir to combine.  Spread mixture out evenly on a large baking sheet and insert in the oven. Bake for 15 minutes and remove, stir, and place back in the oven. Roast for another 15 minutes until sprouts are browned and crispy.