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Fall is time for Brussels sprouts! Theyre probably my favorite veggie! Brussels sprouts don’t get any better than this! Lemon Parmesan Crusted Brussels Sprouts are not just roasted, but crusted–crusted with Parmesan cheese and a spark of lemon! - @fromachefskitchen on Instagram
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The inspiration for this came straight out of @ottolenghi new flavour cookbook. I usually use sugar snap peas an addition to any dish, without giving it much thought- but grilled with some lemon, takes it to a whole new level. Greek yoghurt with saffron oil, crispy onion and garlic, dried barberries and grilled sugar snap peas dressed with lemon, olive oil, salt and pepper. Topped with pine nuts and chives. I mopped the plate. I use grade 1 Saffron from @scarletsaffron for this dish, get 10% off your order by using DLP10 on scarlet-saffron.com #Yoghurt #SaffronOil #Saffron #SugarSnapPeas #GrilledVegetables #GrilledVeggies - @danah.likes.pie on Instagram
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Brussels sprouts are making a comeback! We’ve got a great recipe here for roasted Brussels sprouts with balsamic vinegar and honey that’ll make your mouth water. 1 1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed 3 tablespoons extra virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon balsamic vinegar 1 teaspoon honey Chopped pecans (if you’d like) 1. Preheat oven to 425 degrees 2. Line a baking sheet with aluminum foil; in a large bowl, toss Brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper; transfer the sprouts to a baking sheet and roast, stirring occasionally to ensure even browning, until tender and carmelized (about 20 minutes) 3. Place sprouts back in the bowl and add the remaining olive oil, balsamic vinegar and honey and toss to coat evenly Recipe from @onceuponachef and appeared in the December 2017 #LeesSummitLifestyle. #Yummy #Food #Lifestyle #Community - @leessummitlifestyle on Instagram
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how to make honey balsamic roasted Brussel sprouts By, Kevin Is Cooking: Ingredients: 1 1/2 lbs brussels sprouts 3 tbsp olive oil separated 3/4 tsp kosher salt 1/2 tsp ground black pepper 2 tbsp balsamic vinegar 2 tsp honey -preheat your oven to 425°F. Line a baking sheet with aluminum foil or use a silicone baking mat. -Trim off the outer, dry leaves, cut the bottom off and slice lengthwise. -In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. -Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes. -Place the roasted brussels sprouts back in a bowl, or keep on the tray, because then you’re going to toss these in a fantastic combination of flavors. Add the remaining tablespoon of olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve. - @brusselsproutslover on Instagram
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