Description
A simple and flavorful recipe for roasted Brussels sprouts enhanced with a tangy balsamic vinegar and sweet honey glaze, perfect as a nutritious side dish.
Ingredients
Units
Scale
Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed
Seasoning & Dressing
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat Oven: Preheat your oven to 425°F and position an oven rack in the middle. Line a baking sheet with heavy-duty aluminum foil to prepare for roasting.
- Toss Brussels Sprouts: Place the halved Brussels sprouts directly on the prepared baking sheet. Toss them with 2 tablespoons of extra virgin olive oil, kosher salt, and freshly ground black pepper, ensuring an even coating.
- Roast Vegetables: Roast the Brussels sprouts in the oven, stirring once halfway through the cooking time, until they are tender on the inside and golden brown on the edges, about 20 minutes. Large sprouts should be cut into quarters beforehand for even cooking.
- Add Glaze and Finish: After roasting, drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over the Brussels sprouts. Toss gently to coat evenly. Taste and adjust seasoning if needed. Serve warm as a delicious side dish.
Notes
- For even cooking, cut large Brussels sprouts into quarters so all pieces are similar in size.
- The combination of balsamic vinegar and honey adds a wonderful balance of tangy and sweet that enhances the simple roasted flavor.
- Use heavy-duty aluminum foil to prevent sticking and make cleanup easier.
- Stirring halfway ensures the sprouts brown evenly and develop a crisp exterior.
Nutrition
- Serving Size: 1/6 of recipe (about 4 oz)
- Calories: 116
- Sugar: 4g
- Sodium: 321mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
