This sweet and sour version of roasted Brussels sprouts is sophisticated and unique enough for a classy Thanksgiving, yet easy enough to pull off on a weeknight. I was inspired by these Roasted Brussels Sprouts Skewers with Lemon-Thyme Dipping Sauce from Vegetarian Times magazine, but I changed pretty much everything except the starting point of two pounds of sprouts, lemon, and thyme. http://www.vegetariantimes... —Renee Whittenberger
Raw Brussels sprouts
Thyme, depending on how much you like thyme
Honey or brown sugar
Extra Virgin Olive Oil
In This Recipe
Preheat oven to 375F. Rinse, de-stem, and halve the Brussels sprouts. Pat dry.
Place olive oil in the bottom of a large bowl, add sprouts, and stir/toss until all are completely coated.
Pour contents of bowl onto a large baking sheetpan, even the leaves that have separated because they will get deliciously crispy, and bake for 15 minutes, remove pan to stir and flip as many sprouts as you can, and then bake for another 15-20 minutes. The sprouts are ready when they are brown and soft, with some edges a little closer to black.
Meanwhile, set a small sauce pan on medium heat with half of the water, lime juice, honey/sugar, salt, and the thyme leaves separated from the stems.
Whisk the cornstarch with the other half cup of water until completely incorporated. Add to the sauce pan when it begins to boil. Stir to spread the cornstarch and lower heat when it begins to thicken. Remove from heat, taste, and adjust sweetness and seasoning as desired. Let it cool a few seconds before tasting - it's boiling hot!
Return roasted sprouts to large bowl, add every last drop of the glaze, and stir until all sprouts are coated with the lemony glaze. Serve as soon as possible in order to limit the number of times you burn your fingers snagging these little bites one at a time.