Ok so am I the only one who binge-watched House of Cards this weekend??
Yeah didn’t think so. WOW was it good too! With all this political talk blowing up my newsfeed on Facebook and consuming practically every social conversation I’ve had lately, Frank Underwood was sure a nice welcomed escape from reality! If you haven’t seen this show yet on Netflix, oh you are so missing out. It’s one of our absolute favorites, next to Breaking Bad and Game of Thrones of course. I usually don’t have that much time during the week (or even on weekends) to spend hours watching TV, but we totally planned our weekend around this premiere!
And I won’t apologize even one little bit.
But aside from favorite TV shows that I like to binge-watch, I’m excited to share with you guys my absolute favorite brussels sprouts recipe! I can’t even begin to tell you how easy these are to make. You can quickly throw these delicious brussels sprouts together in just under 30 minutes and I mean wouldn’t they just look gorgeous on your table?? I was inspired for this recipe after making my maple balsamic chicken breasts last week. After drizzling that sauce over top of my veggies, I was instantly obsessed and knew I had to re-create this ASAP.
I am such a HUGE fan of brussels sprouts, but I definitely don’t eat them as much as I’d like. Usually when I make brussels, I toss them with a little olive oil and sprinkle some salt and pepper over top before roasting – yes I know, simple yet boring. Hey now, sometimes I’ll even add garlic to spice them up! This honey balsamic glaze is a great way to elevate what may typically be considered a boring dish into something you’d sure be proud to serve your guests. They even make a great holiday side dish!
The mixture of balsamic, honey and Dijon mustard not only adds a hint of sweetness, but enhances the overall flavor of the caramelization on these veggies. This is also a perfect way to get your kiddos to eat their brussels sprouts! And our husbands….um let’s be honest. I hope you become as obsessed with these as I did!
- 2 lb. brussels sprouts, halved
- 1 red onion, sliced
- 2 Tbsp olive oil
- 1 tsp. sea salt
- ½ tsp. black pepper
- ½ tsp. mustard seeds
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 2 tsp. Dijon mustard
- Preheat oven to 425 degrees F and line a baking sheet with foil.
- In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
- Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
- In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!