Roasted Leeks and Brussels Sprouts

  • 1 pound Brussels sprouts, ends trimmed and halved or quartered
  • 1 bunch leeks, cleaned well and coarsely chopped
  • Salt and pepper to taste
  • 1-2 cloves garlic, chopped, to taste
  • 2-3 TBLS olive oil
  • 1-2 TBLS balsamic vinegar
  • Drizzle of honey, to taste

Clean leeks well by chopping off leaf and root parts, slicing lengthwise, and rinsing well under running water. Put prepared Brussels sprouts, leeks, and garlic on a baking sheet. Season with salt and pepper. Drizzle olive oil, vinegar, and honey on top. Mix thoroughly using your hands. Roast in 375 degree oven until tender, about 25 minutes, stirring occasionally to ensure even roasting.