By leah jones
Brussel sprouts are vegetables divided between love and hate. How you cook them can determine which side you will be on so here are some tasty recipes to try.
2 lbs brussel sprouts, trimmed and halved, 3 tbsp olive oil, salt and pepper to taste, 1/4 cup balsamic vinegar, 1 tbsp honey, 1/4 cup toasted pecans (optional) and 1/4 cup dried cranberries (optional)
Preheat oven to 400°F (200°C). Toss brussel sprouts with olive oil, salt and pepper. Roast for 20-25 minutes, shaking the pan halfway through, until crispy and golden.
In a small saucepan, heat balsamic vinegar and honey until reduced and thickened. Drizzle the balsamic glaze over the roasted brussel sprouts and top with pecans and cranberries if using.
1 lb brussel sprouts, halved, 2 tbsp olive oil, 3 garlic cloves, minced, ¼ cup grated Parmesan cheese, salt and pepper to taste
Preheat oven to 400°F (200°C). Toss brussel sprouts with olive oil, garlic, salt and pepper.
1 lb brussel sprouts, halved, 3-4 slices bacon, chopped, 1 tbsp olive oil, 2 tbsp maple syrup, salt and pepper to taste
Preheat oven to 400°F (200°C). Toss brussel sprouts with olive oil, salt and pepper. Spread them on a baking sheet and sprinkle the chopped bacon on top.
Roast for 20-25 minutes, stirring halfway. Drizzle maple syrup over the roasted sprouts and bacon, toss to combine, and roast for another 5 minutes.
Spread them out in a single layer on the baking sheet so they roast evenly. Try roasting at high temperatures (400°F-425°F) for that crispy exterior. Flip or stir halfway through for even browning.