Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents’ journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.
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!!!
//ROASTED BRUSSELS SPROUTS WITH HONEY AND PEANUTS
- 2 cups (approximate) Brussels sprouts, outer darker leaves removed, stems removed and cut in half
- 3 tbsp olive oil
- salt and pepper to season
- 2 tbsp butter
- 1/4 cup honey
- 1/2 cup unsalted peanuts, (I used cashews this time, but I prefer peanuts) lightly pounded in a mortar and pestle and dry roasted in a hot pan
- “splash” balsamic vinegar
- Preheat your oven to 350 degrees.
- Add the olive oil, salt and pepper to the Brussels sprouts ensuring they are well coated. Place in a baking tray and cook for 20 mins. (The edges should be slightly crispy and browning nicely). Don’t taste because you will eat them ALL and have nothing for the rest of the recipe. Remove and set aside.
- Heat the butter in a pan until melted and bubbly. Add the honey and peanuts and allow the mixture to come to a boil. Add the balsamic and the roasted Brussels sprouts and toss to combine.
- Serve immediately.