Ingredients
- \1 1/2 pound s (680 g) Brussels sprouts
- 2-3 tablespoon s (28-45 g) butter
- 2 tablespoon s (30ml) balsamic vinegar
- 1 tablespoon (21 g) honey
- salt and pepperto taste
- Creole seasoningto taste
Instructions
- Preheat the oven to 400℉ (205℃).
- Trim the ends of the Brussels sprouts, remove dry or bruised leaves, and peel away loose outer leaves. Cut each one in half through the stem, and place in a large bowl.
- In a medium skillet, heat the butter over medium heat until fragrant and golden brown, 4 5 minutes, being careful not burn it. Let it cool slightly.
- In a small bowl, mix the browned butter, balsamic vinegar, and honey.
- Sprinkle the sprouts with salt, pepper, and Creole seasoning, followed by half of the balsamic honey mixture. Toss to coat.
- Arrange them cut side down on a baking sheet lined with parchment paper and place them on the middle rack in the oven.
- Roast until tender, 20 25 minutes, stirring once or twice. Taste as you go, and add more of the dressing and seasonings as desired.
- Serve immediately with the rest of the dressing on the side.
