3 Roast Brussel Sprouts

I love these little cabbages. They don’t have the harshness that large cabbages have and each one, at least the little ones, are a single bite. Also, they have the ability to absorb a lot of flavor which is really nice. So here are 3 recipes that I’m posting for you, something different to try. And even if you don’t like brussel sprouts, try one of them. You might be surprised.

Orange Sprouts

1 pound brussel sprouts, ends trimmed and cleaned and halved
1 tablespoon butter
pinch of salt and pepper
2 tablespoons honey
2 tablespoons orange juice

Heat oven to 350. Combine all ingredients and place in an oven safe dish with a lid (or you can cover with foil). Cook covered for 20 minutes. Let sit for 10 minutes before uncovering, stirring and serving.

Creamy Mustard Sprouts

1 pound brussel sprouts, ends trimmed and cleaned
1 tablespoon butter
2 tablespoons mustard
2 tablespoons sour cream
1 tablespoon water
salt to taste

Heat oven to 350. In an oven safe dish combine brussel sprouts and butter. Cover and bake for 20 minutes. Remove from oven, carefully, and mix the mustard, water and sour cream together and pour over the sprouts. Put it back in the oven, uncovered, for 20 more minutes. Remove from oven and stir everything together and serve.

Sweet and Tangy Sprouts

1 pound brussel sprouts, ends trimmed, cleaned and halved
2 tablespoons olive oil
pinch of salt and pepper
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon olive oil
1 clove garlic, minced and mushed into a paste
pinch of salt

Heat oven to 350. In an oven safe dish mix brussels, 2 tablespoons olive oil and salt and pepper. Roast in the oven for 20 minutes. Remove from oven, mix with the vinegar, honey, olive oil, garlic and salt. Put back in the oven for another 20 minutes. Stir after removing from oven and serve.

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