I got a pound of Brussel Sprouts in my Bountiful Baskets a few months ago, and I was at a loss of what to do with them. I would have never bought them on my own. In fact, the only other time I had seen them prepared and eaten {as opposed to being threaten to have them for dinner}, was when a veggie loving friend steamed and ate them whole. Just popped them in her mouth like candy!

 

After some research, I developed this Brussel Sprouts recipe. I love the way the balsamic and agave create a sweet caramelized crust on the sprouts and the onions {but not as much as honey, because it has less sugar}. I actually made this dish for Christmas, but with the addition of pancetta. And although I love the salty, cured meat, it just seemed to complicate the simplicity of the sprouts. So I took it out of the recipe. I much prefer the mellow sweetness of agave over honey. The end result is simple, yet slightly sweet, and very healthy. Like candy! Ha! Who would have thought?

 

~ Brussels sprouts, cleaned and halved

~ Onion, chopped

~ Garlic, chopped

~ Olive oi, just a wee bit

~ Balsamic Vinegar

~ Blue Agave {or honey}

~ Kosher salt

~ Preheat oven to 350 degrees

 

~ Saute onions and garlic in olive oil for a bit, add pinches of salt and pepper

~ Add agave and balsamic and cook till agave is melted

~ Toss in Brussel sprouts to coat, add more salt and pepper to taste

~ Put them in the oven for approximately 30 minutes

 

Serve topped with a sprinkling of Parmesan cheese.

Enjoy!