Ingredients
Brussels Sprouts
- 1 1/2 lbs brussel sprouts (trimmed and halved)
Seasonings & Glaze
- 3 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar (or balsamic glaze)
- 2 tsp honey
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for roasting the brussels sprouts to a perfect caramelized finish.
- Prepare Baking Sheet: Line a rimmed baking sheet with aluminum foil or use a Silpat silicone baking mat to prevent sticking and make cleanup easier.
- Trim and Slice Sprouts: Remove the outer dry leaves from the brussels sprouts, trim off the tough bottoms, and slice them lengthwise in half for even cooking.
- Toss Brussels Sprouts: In a large bowl, toss the halved brussels sprouts with olive oil, kosher salt, and freshly cracked black pepper until they are thoroughly coated.
- Roast Sprouts: Spread the sprouts evenly on the prepared baking sheet and roast in the preheated oven for about 20 minutes or until they become tender and caramelized, stirring once halfway through if desired.
- Glaze and Serve: Transfer the roasted brussels sprouts back to the bowl; add balsamic vinegar and honey, then toss well to coat each piece evenly. Taste and adjust seasoning with additional kosher salt if needed before serving.
Notes
- For extra crispiness, ensure the brussels sprouts are dry before tossing with oil.
- You can use balsamic glaze instead of balsamic vinegar for a thicker, richer coating.
- Adjust honey quantity based on your preference for sweetness.
- This dish pairs wonderfully with roasted meats, fish, or as a festive holiday side.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
