I remember trying boiled brussels sprouts at the dinner table as a little girl thinking, “who in the world actually enjoys these?” Mushy and a hint of bitterness were what stuck with me and they went on my list of no-can-do foods, along with anchovies and cauliflower. Fast forward a good 15 years, 3 children, and 7 years of married life and I’ve now spent a good portion of that circling around to foods I never liked and trying new ways to prepare them. I kept running into this recipe for brussels sprouts that took a sweeter/crunchy turn on the infamous mushiness I remembered and it completely intrigued me. When the fresh, green vegetable went on sale in the grocery store one day I decided to fill a bag with this recipe in mind.

After roasting, stirring in the honey, balsamic vinegar, and the peanuts, we were completely hooked and now I’ve been making these for years! I’m forever running out of ideas for sides but these are the perfect punch of sweet to round out a savory main dish. The flavors are amazing. I so hope you enjoy!!!