Let’s be honest, I went 20 years without eating veggies. Not that my parents didn’t try for my sister and I to like them growing up…we were just more about that boxed mac n cheese life. It wasn’t until I started dating Gregory that I started trying more vegetables and actually liking them.
Most recently, I’ve been really into brussels sprouts. There’s only 38 calories in a cup and there are SO many health benefits. (Side note: I totally didn’t realize that it was brussel-S…I’ve always just said brussel haha) I like the taste of them without much seasoning, but Gregory basically needs them to be disguised if he’s going to eat them.
This recipe is so easy to make and absolutely delicious. I could eat them by the bowl. Oh and Gregory loves them too. That’s a total win!
WHAT Y’ALL NEED
2 lb. brussels sprouts, halved
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 tablespoons honey
3 teaspoons dijon mustard
salt and pepper to taste
Preheat oven to 425 degrees and line a baking sheet with foil.
In a large bowl, toss together brussels sprouts, olive oil, salt and pepper. Pour mixture onto prepared baking sheet and spread out evenly.
Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
In a small bowl, whisk together balsamic vinegar, minced garlic, honey and dijon mustard. Drizzle over roasted veggies and make sure brussels sprouts are covered.