So many restaurants have been incorporating Brussels sprouts into some of their dishes . After the delicious Brussels sprout and kale salad we posted last month, we were really aching to add another recipe featuring this seriously underrated mini-cabbage! We stumbled across this recipe from Kevin is Cooking which gave us a little bit of a guideline when it comes to common practices in roasting Brussels sprouts. The idea of combining honey and balsamic vinegar to create a sweet and tangy glaze is not uncommon, so we added a little bit of our own Locals flair to this recipe, which we are so excited for you all to try!
A few simple steps:Begin by preheating the oven to 425F, and lining a baking sheet with aluminum foil. Rinse the Brussels sprouts well and remove any of the rougher outer leaves before slicing them lengthwise and placing in a large bowl along with the finely minced garlic. Add 2 Tbsp of olive oil in addition to the salt and pepper; using a wooden spoon, stir the Brussels sprouts well, ensuring that they are all coated well in oil. Lightly toss them in the bowl if necessary. Spread them evenly on the baking sheet and roast for 25 minutes (they should be tender and caramelized on the outside).
In order to keep the heat in, transfer the sprouts back to the bowl as soon as you can. Add in the remaining tablespoon of olive oil, balsamic vinegar, and honey, and mix well. You're now ready to serve with a sprinkle of Parmesan cheese on top!