Tuesday, November 13, 2012

Brussels Sprouts with Honey Vinaigrette

Are you ready for Thanksgiving yet?  I have to admit I feel a bit behind this year. I have been busy the last few months and November crept up on me. Plus Thanksgiving is extremely early this year.  And if you are anything like me, lists have already started for the next big holiday.  Christmas is looming. Don't fret though. Here is a simple twist on the classic roasted Brussels sprouts recipe that can be added to any Thanksgiving menu.

We are rather new lovers of Brussels sprouts. We only started eating them about 2 years ago.  We are fast and furious fans now and during the colder months they make an appearance at the dinner table at least once a week.

Mr. J however has recently come to the conclusion that simply roasted Brussels sprouts are a bit too bitter for his liking.  The other day when I was preparing them he did a little hunting for a recipe that would be more to his liking.

Adding the vinaigrette below as a quick and sweet twist to this vegetable side was more than enough to please Mr. J.  It was super easy to make at the last minute and the best part is you toss once the Brussels sprouts are done.  Thus, I can have mine plain and he can have his sweetened.

Brussels Sprouts with Honey Vinaigrette

by Emily Morris
Prep Time: 10 minutes
Cook Time: 35 minutes
Keywords: roast side vegetarian brussels sprouts Thanksgiving
Ingredients (serves 4)
  • 16 oz Brussels Sprouts, bottoms cut off and halved
  • 1 Tbsp olive oil
  • salt and pepper
For the vinaigrette:
  • 1 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • pinch of coarse salt
Preheat oven to 375 degrees.

Clean ends of Brussels sprouts and cut into 1/2 pieces. Put into a bowl and toss in olive oil. Season with salt and pepper and spread out on cookie sheet.

Roast for about 35 minutes. They should begin to turn brown.

While cooking put ingredients for vinaigrette into a small bowl and whisk together until well combined. Set aside until Brussels sprouts are done roasting.

Toss Brussels sprouts in vinaigrette and serve immediately.
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  1. I'll have to try this vinaigrette! I think I could get my husband to eat brussel sprouts that way!

  2. Sounds fantastic, Emily! I think I'll treat myself to a batch on Thanksgiving...I'd much rather have these than mashed potatoes and gravy!

  3. I am so picky about brussels sprouts. This vinaigrette sounds so tasty though!

  4. I love the caramelized color you got on these sprouts... amazing! :)

  5. I am SO excited for Thanksgiving! These are gorgeous, love brussels sprouts!


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