Rachel was recently telling me about one of her and Dave’s favorite dishes at a local restaurant and it sounded so good I just had to try to recreate it for her. Crispy brussels sprouts are the easiest to whip up and make you look like you’re a master in the kitchen!
The first thing we need to do, which is actually the hardest step, is to separate the leaves. Use a pairing knife to cut off the ends and remove the leaves one by one.
Throw them onto a baking sheet and roast in a 425 degree oven for about 10 minutes, or until crispy and slightly charred.
While the brussels sprouts roast, make the sauce on the stove!
Cook the sauce for a few minutes, until it has reduced by half and is syrupy. Add to the roasted brussels sprouts and give them a toss.
Next time you’re in need of a delicious side dish, give these crispy brussels sprouts a try! They’re super easy to make and are delicious, even if you think you don’t like brussels sprouts. Enjoy!
- 1 pound brussels sprouts
- 1/2 cup almonds
- 1/2 cup sliced scallions
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- Preheat oven to 425 degrees F. Line a baking sheet with foil, and set aside.
- Use a pairing knife to cut the brussels sprouts in half. Then, separate the leaves as best you can. Toss the leaves, almonds, scallions, oil, salt and pepper in a large bowl. Spread them out into one even layer onto the prepared baking sheet. Roast for about 10 to 15 minutes or until crispy and slightly charred.
- In the meantime, make the sauce. In a small pot, combine the balsamic vinegar, soy sauce, and honey. Cook over low heat until it has reduced by half and is syrupy. Pour over the brussels sprouts and toss to fully coat. Enjoy right away!