I have to admit, I have never been one for Brussels sprouts. I've always viewed them as a sad cousin to cabbage. Bland, boring, and depressing. Turns out, I've just never had GOOD Brussels sprouts! I can't quite remember where I had them but I remember being obsessed ever since then. We make this Brussels sprouts recipe a couple of times a month at our house and the kids love them. It's a perfect accompaniment to any protein. Pictured here is my Nashville hot chicken wings with a side of yummy Brussels sprouts.
I like to add chicken apple sausage to make this side dish more substantial but Brussels sprouts on their own are delicious as well. I find that it's much better to cook this in a large shallow pan with a larger surface area so you get those caramelized golden bits rather than steamed and soggy sprouts. The sprouts will absorb some oil as it cooks so don't be afraid to add in more oil mid cooking if you find that your pan is drying up and the sprouts are sticking to the pan. It is then finished up by deglazing the pan with soy, balsamic, and honey.
Ingredients
1 lb Brussels sprouts, rinsed well, cleaned, and cut in half
3 tbsp (or more) extra virgin olive oil
1/2 tsp sea salt
2 tsp onion powder
1 tsp garlic powder
1 tbsp soy sauce
1 tbsp balsamic vinegar
2 tsp honey
Directions
Heat up olive oil in a shallow large pan over medium high heat, add in Brussels sprouts, salt, onion powder, and garlic powder. Stir well. Cook until sprouts are tender, adding more oil if necessary.
Turn off the heat and add in soy sauce, balsamic vinegar, and honey. Stir to coat sprouts and scrape up browned bits from the bottom of the pan. Serve immediately.
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