I hope you like this easy creamy little twist in one of the most hated vegetables! 😀 It’s kinda healthy without the sauce, amiright? But the sauce is so simple to make.
Ingredients:
1 1/2 lbs brussel sprouts
3 tbsp olive oil
3/4 tsp salt
1/2 tsp ground black pepper
1-2 tbsp balsamic vinegar glaze
2 tsp honey
4 ounces cream cheese
3teaspoons butter
1/2 cup plus 2 tbsp of milk
Sprinkle of garlic powder
Instructions:
For the Brussels sprouts-
Preheat oven to 425°F.
Line a rimmed baking sheet with parchment paper.
Trim sprouts lengthwise. I like to keep some of the leaves for crispy bits.
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer veggies to prepared baking sheet and roast for 20-25 minutes.
Place roasted brussel sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary.
For the sauce-
Melt together cream cheese and butter in a saucepan over low heat until smooth and creamy, about 10 minutes.
Stir in milk and garlic.
Simmer over low heat, stirring constantly for 3 minutes until smooth and creamy.
#vegetables #sidedish #dinner
We are going to make these honey balsamic brussels sprouts with a cream cheese sauce first you cut up your brussels sprouts oh hi and then you put them in a bowl and you put some olive oil salt pepper red pepper and then you mix it up real good and then you put it
On a parchment lne pan in the oven at 425 for 25 minutes then you take some cream cheese some butter and you melt it in a little pot and stir it real good till it gets nice and creamy and put in some milk garlic powder and then you mix
It up again take those Brussels sprats out of the oven put some honey some balsamic vinegar and then toss them up in there and look at those little crunchy leaves I love leaving them in there now you could pour the sauce on top or you can just put it on the side
Either way it is delicious