Here’s another delicious recipe from one of our Team Members at Big Sky Vernon:

As a kid, I hated Brussels sprouts!! Like really hated them.  Like when I had to eat them, I tried to swallow them with milk to mask the taste.  But fast forward many years, and as an adult I thought I would give them a second chance (after all, doesn’t everyone and everything deserve a second chance!?!) Well, I’m happy to report that I tried them again and my taste buds did a happy dance! If I could, I think I would marry Brussels sprouts, that’s how much I love them now!

Think you hate Brussels sprouts too? Here’s one of my simple roasted Brussels sprout recipes for you to try.  And if you like this one, check out our very first blog post on The Buzz:  Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts. It’s divine!!  

(And yes, we looked it up. In the name of the cabbage, Brussels is usually capitalized like the name of the city.  Brussel sprouts—without the in Brussels—is a common misspelling. Who knew??)BLOG- brussel sprouts - image for FB ad (1)


Serves 4

1 ½ pounds of Brussels Sprouts

3 Tablespoons extra virgin olive oil (EVOO) separated

¾ teaspoon kosher salt

½ teaspoon black pepper

2 Tablespoons balsamic vinegar

2 teaspoons honey


Preheat oven to 425 degrees.

Line a baking sheet with aluminum foil.

Cut the bottom of the Brussels sprouts off and slice lengthwise.

In a large bowl, toss Brussels sprouts with 2 tablespoons of EVOO, salt and pepper to coat thoroughly.

Place Brussels sprouts on baking sheet and roast until tender and caramelized, approximately 20 minutes.

Put Brussels sprouts back in the bowl.  Add remaining oil, balsamic vinegar and honey and toss to coat evenly. 

Serve and enjoy! If you need added seasoning, sprinkle Goya Adobo lightly on top.  Adobo at this one-of-a-kind wedding would be the Maid of Honor… just saying! 🙂

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