Honey Balsamic Brussel Sprouts with Breadcrumbs

 
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You could go your whole life hating something. And you could be wrong about it. Brussel sprouts were never my favourite. My early memories of them are of a dull, mushy version of this vegetable that were picked up from the freezer section and thawed to be served with a bit of melted butter, salt and pepper. Then I read Molly Bazโ€™s recipe on Bon Appetit and it completely changed my mind. This recipe is largely inspired by hers, with a few minor changes here and there but the same general technique. Using fresh brussel sprouts and getting some nice colour on them are absolutely necessary - please no frozen brussel sprouts.

Honey Balsamic Roasted Brussel Sprouts with Breadcrumbs

Serves 3-4 as a side

750g Brussel sprouts

1 tbsp olive oil

1/4 cup honey (or maple syrup)

1/3 cup balsamic vinegar

1 tbsp coconut oil

75g good, crusty bread (I used sourdough)

salt and pepper to taste

Breadcrumbs:

Tear bread into ~1 inch chunks, then place in a food processor and pulse until you have coarse crumbs.

Heat a medium-sized skillet over medium heat. Once hot, add the oil. Allow oil to heat up for a minute or two, then add the bread crumbs. Season liberally with salt and pepper and stir to incorporate. Cook for 7-10 minutes until crumbs are golden brown, stirring often and being careful not to burn.

Brussel Sprouts:

Preheat the oven to 425ยฐF and line a baking tray with parchment paper or a silicone baking mat.

Prep your brussel sprouts by cutting off the tough nub on the bottom, peeling away any brown/yellow outer layers and slicing them in half. Arrange the brussels on the baking tray and toss with 1 tbsp olive oil, salt and pepper. Make sure that the cut side is facing down, then place the tray in the oven and bake for 20-25 minutes until the brussel sprouts are golden brown and have softened. Transfer to a medium-sized bowl.

While brussel sprouts are roasting, add honey to a small saucepan over medium heat and cook, stirring continuously, for 2-3 minutes until it bubbles takes on a light golden-brown colour. Turn heat to low, stir in vinegar, coconut oil, salt and pepper. Bring mixture to a simmer again while stirring until thickened, 4-5 minutes. Remove from heat and set aside.

Pour the honey balsamic mixture into the bowl over the roasted brussel sprouts and carefully stir to coat. Transfer the coated brussel sprouts to a serving dish and generously sprinkle with bread crumbs right before serving.