Sweet and Tangy Balsamic Honey Brussels Sprouts Recipe

1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

   

2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

3. Preheat the oven to 375°F (190°C) 🔥.

4. Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.

5. Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.

6. Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.

7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.

8. Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.

9. Serve hot ♨ and enjoy!

1) Prep the sprouts

1. Trim the ends and remove loose outer leaves.
2. Halve the sprouts for faster, crispier frying.
3. Pat them very dry with paper towels.
4. Tip: Dry sprouts fry crisp. Wet sprouts spit and steam.

2) Make the dressing

1. Whisk balsamic vinegar, honey, olive oil, and Dijon.
2. Add garlic if using.
3. Season with a pinch of salt and pepper.
4. Taste and adjust. Add more honey for sweeter. Add more vinegar for sharper.

3) Deep fry until crispy

1. Heat oil to 175°C.
2. Fry Brussels sprouts in small batches for 3–5 minutes.
3. Pull them when deep golden and crisp at the edges.
4. Drain on a rack or paper towels.
5. Season lightly with salt while hot.
6. Timing cues
7. If they brown too fast, oil is too hot.
8. If they look pale and soft, oil is too cool.

4) Toss and serve

1. Place hot sprouts in a large bowl.
2. Add dressing a little at a time. Toss fast.
3. Add parmesan or nuts if using.
4. Finish with flaky salt and pepper. Serve immediately.
5. Tip: Toss right before serving. This keeps crunch.