Cannabis-infused balsamic roasted brussels sprouts
These balsamic brussels sprouts are tender, caramelized, and drenched in a sweet and savoury cannabis-infused sauce that transforms an ordinary roasted vegetable into a delicious side dish that’s easy to toss together when you don’t have a whole lot of extra time to spare.
Here you’ll find some interesting tips, tricks, and notes that will help you to make this recipe exceptional.
Avoid washing the brussels sprouts immediately before cooking them or they’ll be waterlogged and mushy
Discard blemished leaves for the most visually appealing results
If your brussels sprouts are large, it’s best to cut them into quarters to ensure they’re cooked in time
A nice, golden-brown colour is a good indicator of doneness
To avoid uneven cooking and maximize crunchiness do not stack the brussels sprouts
The flavour of balsamic vinegar varies greatly depending on the kind you use, so be sure to stick with brands you know you love
Brussels sprouts recipe
Serve these roasted brussels sprouts paired with other sweet or savoury veggies like green beans or sweet potatoes for a casual meal that tastes amazing. Dress them up with toppings like grated parmesan cheese or serve them up as is for an extra special treat that’s good for you.
Preparation time: 15 minutes
Cooking time: 25 minutes
- 2 pounds brussels sprouts (trimmed and halved)
- 3 garlic cloves (peeled and grated)
- ¼ cup extra virgin cannabis-infused olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons kosher salt
- Pinch of fresh cracked black pepper
- Seal salt (to taste)
- Rimmed baking pan
- Mixing spoon
- Large bowl
Place a baking pan in the oven on the middle rack before setting the temperature to 425°F.
Combine the cannabis-infused oil, honey, kosher salt, balsamic vinegar, and all of the grated garlic cloves in a large mixing bowl.
Season the mixture with cracked black pepper before giving it a taste. If It’s too bitter, add a touch more honey, or if you want a bit more spice, then now is the perfect time to add an extra dash of pepper.
Dump the prepared brussels sprouts into the mixture and toss them gently until all of the pieces are thoroughly coated.
Use oven gloves to remove the baking pan from the oven and set it on top of the stove.
Spread the brussels sprouts out on the hot baking pan with the flat sides facing down. Pour the remaining oil and loose leaves over the top of the veggie layer.
Roast the brussels sprouts in the oven for 25-35 minutes, or until tender.
Storage tips and tricks
Roasted brussels sprouts are delicious when fresh, and they can be even better when reheated the next day, so don’t be afraid to store away any leftovers in the fridge where this side dish will stay good for 3 whole days. Just remember to keep them stored in an airtight container, to keep the tender leaves from drying out. Alternatively, you can make them ahead of time, and freeze individual portions where they’ll be preserved for months.