I love this kind of non-recipe recipe. Once you figure out how to do it, it just becomes part of your regular repertoire, and there’s really no need to measure anything.
It’s a pretty basic idea, and yet I’ve never tossed warm, charred Brussels sprouts in balsamic vinegar and honey before. The idea came from Leslie, who grills hers in a grilling basket until they’re soft and crispy-edged, if you’re up for firing yours up under all this snow.
You get pretty much the same effect in a hot oven, with no need to go out in the snow.
Roasted Brussels Sprouts
2-3 cups(ish) Brussels sprouts
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2-3 Tbsp. honey
sea salt and freshly ground black pepper
Preheat the oven to 450F. Trim the stem ends of your Brussels sprouts and cut large ones in half. Toss in oil and add salt and pepper, then spread out on a rimmed baking sheet (lined with parchment or foil if you want to minimize cleanup). Roast for 20 minutes, or until tender and started to get charred. While they’re still warm, toss the Brussels sprouts in balsamic vinegar and honey and serve immediately.