Balsamic & Honey Brussels Sprouts
This appetizer, side dish, even topping, is no understudy to the main meal and looks good next to anything on it’s side! You can do so much with these, such as piling them on a juicy burger or a fresh bed of leafy greens. They are shaved so perfectly thin for optimal crispness. The tangy balsamic vinegar pairs perfectly with the sweetness of honey. Trust me, once you have this underrated veggie like this, you’ll likely find brussels sprouts on your weekly grocery list!
Ingredients:
1 tbsp avocado oil, for cooking
3 cups brussels sprouts, shaved thin*
2 cloves or 1/2 tbsp garlic, minced
3 tbsp balsamic vinegar
1 tsp salt
2 tbsp honey
1/3 cup goat cheese crumbles or shaved parmesan reggiano (optional)
Directions:
Drizzle the avocado oil into a large skillet over low-medium heat.
Add all of the shaved brussels to the pan.
Sauté for 5 minutes then cover with a lid for 5 minutes.
Stir in the minced garlic, 2 tbsp of the balsamic vinegar and the salt. Cover with the lid again for 10 minutes.
Transfer to your serving platter and drizzle with honey. Add the goat cheese or parmesan, if desired. Enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to about one week for best results.
Notes:
The thinner you shave the brussels sprouts, the crisper they will become. I generally cut medium-sized brussels sprouts vertically and into 3-4 pieces.
