They tasted like candy, so I ate them off of the tray! I am alone in my house, when it comes to my love of Brussels sprouts. Enat Admony, chef and cookbook author, was one of my favorite chef instructors at my NY culinary program that I attended a couple of weeks ago. I have already made a few recipes from her Balaboosta cookbook. This is one of the recipes from her healthier options chapter. To add moisture, she grates pear over the Brussels sprouts. They are completely delicious and might change your mind about eating Brussels sprouts.
- 1 pound Brussels sprouts
- 2 tablespoons honey
- 1 garlic clove, finely chopped
- 1 Anjou pear, peeled, cored and grated
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Trim the bottoms from the Brussels sprouts and tear off the outer leaves. Cut the sprouts into quarters, then place them in a large bowl and add the honey, garlic, pear, oil, and salt. Toss together to coat the Brussels sprouts evenly with the honey mixture.
Place on a baking sheet in a single layer and roast until tender on the inside and crisp on the outside, 35 to 40 minutes.