After the Secret Recipe Club took a break in December I was excited to get back into it this month! To start out the new year, I was assigned to Life on Food and I really wanted to make the Garlic Lover’s Pizza, but since it was made from another SRC member I decided to pick something that hasn’t been featured on a SRC reveal day yet.
Brussels are in season so I knew I had to make this recipe once I saw it. Side dishes are not things I regularly think about past heating up some frozen vegetables, so it was quite a treat to have these instead. I could have eaten an entire plate of these Brussels as the main course.
In case you were wondering about that chicken in the background, it’s Lemon Brown Sugar Chicken made with Meyer lemons.
Two years ago: Almond Crusted Chicken with Scallion Beurre Blanc
BRUSSELS SPROUTS WITH HONEY VINAIGRETTE
16 oz. Brussels sprouts, bottoms cut off and halved
1 Tbsp olive oil
Salt and pepper
1 Tbsp honey
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
Pinch of coarse salt
- Preheat oven to 375 degrees.
- Put Brussels 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.
Source: Life on Food
OMG these were amazing! Here is the clue – it was all gone – and my kids (ages 9 and 11) both asked for seconds. This recipe is a keeper!
never had brussel sprouts like this. sounds awesome. great SRC pick.
I’m seeing lots of brussel sprouts recipes around lately and I’m lovin’ it cause I LOVE brussel sprouts. This one sounds really realllllllyyyyyy yummy!
Hi Erin! What a LOVELY entry for SRC and I adore sprouts, so this has been bookmarked!
Karen from Lavender and Lovage and visiting from group D
This looks like a great way to eat brussel sprouts! They really do need something sweet to counterbalance the bitterness!
I never had brussel sprouts growing up but when I started to cook for myself I gave them a try and really liked them…the flavour combination here sounds yummy! Definitely have to give this a try! Great SRC pick!
I hated pretty much all green vegetables growing up, but two Thanksgiving’s ago I retired Brussels and fell in love!
The chicken looks delicious also–better check it out too. So many good recipes.
I’m sad that I have never eaten or cooked Brussel Sprouts. These look delicious, I think I must give them a try as I do love veggies.
Yummy. I love Brussel Sprouts.
Erin Darling! I am soooo going to make this recipe! Believe it or not my oldest daughter will eat brussel sprouts over any other green veggie…she is going to LOVE this dish! Fabulous SRC pick! :-)
I am glad you liked the recipe. My husband will only eat Brussels sprouts with this dressing.
Love love love brussels – but definitely need new ways to prepare them :)
Happy Reveal Day
I’ve been existing on dips and fried foods for the past 2 days so I’d say some veggies are very much in order here. These brussels sprouts sound amazing!!
Normally I just roast my Brussels sprouts with a little olive oil, salt, and pepper, but this vinaigrette sounds amazing! Great pick this month!
I have a huge obsession with Brussels sprouts and am always looking for new ways to prepare them — this looks great!
I looove brussels sprouts but always prepare them one way, the same way every time. (roasted with pancetta and garlic). I need to branch out + try a new style of making them, and this version sounds fantastic!
Even though my beloved husband would not be very thrilled, I must say this recipe sounds fabulous! Honey and Brussels sprouts is a great combo…
hope you are having a great Reveal Day!