I have tried Brussel sprouts only a few times in my life and wasn't exactly thrilled with the taste. Thomas had been in San Diego, CA and when he came home, all he talked about was the dinner he had at his hotel where he had ordered the Brussel sprout appetizer. So I went on a mission to try and contact the hotel, research their menu online, and question Thomas to death about the exact taste. I came up empty handed except for his description of these little green veggies being glazed and sweet. So here is my recipe based on a delicious appetizer my husband had at a hotel in San Diego where he ordered Brussel sprouts that were roasted and glazed with a sweet sauce. :-). I was afraid they would not be crispy but I was wrong. I've since made them for 3 different dinners including Christmas Day dinner! They were a hit.
1 stalk of Brussel Sprouts
1/2 cup Balsamic Vinaigrette Dressing
1/2 cup 100% Raw Honey
1/4 cup Olive Oil
1/2 teaspoon Pink Himalayan Salt
1/2 teaspoon Pepper
Cut Brussel sprouts in half. Drizzle olive oil, salt and pepper and toss together. Line your baking sheet with aluminum foil and place the tossed sprouts onto the pan. Bake at 400 degrees for 15 minutes. Take the sprouts out and toss with balsamic vinaigrette dressing and honey and stick back into the oven for 5 more minutes.