We try to save money and maintain a healthy lifestyle by limiting ourselves from eating out every week, by stocking up on groceries and making home cooked meals. Home-cooked meals are great but can become a little exhausted when you can’t come up with new food selections –don’t nobody wants to eat the same thing every night!!! We always try to come out with new variations of cooking as well as incorporating new vegetables or ingredients we wouldn’t normally use so we don’t get bored with our meals. SO we want to give you all some dish options by sharing a delicious recipe to everyone’s least favorite vegetable, BRUSSELS SPROUTS! Come on people, brussels sprouts aren’t as disgusting as everyone makes it out to be, especially if they are cooked right. Anyways, lets get into it!
Lets start with the ingredients:
Brussel Sprouts (Duh..)
Disclaimer: Sorry but you’re not going to find exact measurements for any of our cooking post…we’ve never measured anything we ever cooked..not even when we follow a recipe that has measurements listed. You gon’ have to eye it and taste as you go to make sure its flavorful okurrr.
First thing first, pre-heat the oven on 350 degrees.
Wash and Peel
Wash the brussels sprouts and peel the dry layer off. After you’re finished cut the brussels sprouts in half.
Prep and Bake
Take a baking sheet and cover with aluminum foil. Toss the brussels sprouts in olive oil (don’t drench it in olive oil). Spread them out on the pan and sprinkle salt and pepper all over it. Place pan in the over for 20 minutes.
Prepping the Sauce
While the brussels sprouts are in the oven you can start prepping the sauce. It’s literally so easy to make. Just pour honey, dijon mustard and balsamic in a bowl and mix it together. TA DA! I would keep tasting the sauce as you’re mixing and adding more ingredients in to make sure it is to your liking. I like sweetness so I may add a little more honey if the dijon is too overpowering or vice versa.
Toss in the skillet
After the brussels sprouts are done in the over I toss them in a non-stick skillet and I glaze them in the balsamic honey dijon sauce. I like to toss them in the skillet to make the brussels sprouts more crispy and to help the flavor seep in.
After the sprouts have been tossed in the sauce they are ready to serve!
The night this was cooked we paired it with salmon and quinoa. It was delicious! We hope you all try out this recipe, if so let us know how it went –especially if it’s your first time trying brussels sprouts. If you all can think of any other brussels sprouts recipes let us know, we are curious to try them out!