Henry helped prepare this year's Thanksgiving dinner, including mixing the vinaigrette for our roasted Brussels sprouts side dish. At dinner, however, he only had eyes for Grandma's homemade cranberry sauce so I can't say for sure that this Brussels sprouts recipe is "Henry-approved". I can say that everyone else around our table enjoyed it and I hope your family will too.
|Henry shakes the vinaigrette for Honey Balsamic Brussels Sprouts.|
You can easily divide this recipe in half for a weeknight family meal.
|Honey Balsamic Brussels Sprouts ready for roasting.|
4 cups Brussels sprouts (about 1 pound)
4 slices bacon
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 degrees.
Rinse Brussels sprouts and cut of the base of each sprout. Remove any outer leaves that are yellowed or have black spots. Inspect to ensure there are no aphids or other bugs caught inside. If you find insects, rinse them out or cut off the affected portion of the sprout. Cut each Brussels sprouts length-wise in half and place them in a large bowl.
Use kitchen scissors to cut the bacon into ½-inch pieces. Toss them in the bowl with the sprouts.
In a small sealable bowl, pour the olive oil, vinegar, honey, salt and pepper. Seal the bowl with a tight fitting lid. Shake until well combined. (You could also use a whisk to stir these together, but Henry likes to shake.)
Pour the vinaigrette over the sprouts and toss to coat.
Place the sprouts on a baking sheet. Bake at 350 degrees for 35-40 minutes, turning once about half way through the cooking time.
|Honey Balsamic Brussels Sprouts hot from the oven.|
How your kids can help
- 2-year old: Shaking the vinaigrette until well combined.
- 3-year old: Tossing the sprouts in the vinaigrette.
- 4-year old: Measuring the oil, vinegar, and honey.
- 5-year old: Using kitchen scissors to cut the bacon into ½-inch pieces.
|Henry's favorite part of our Thanksgiving meal -- DESSERT!|