Description
Tender roasted Brussels sprouts tossed with balsamic vinegar, honey, and olive oil for a delicious side dish.
Ingredients
1½ pounds Brussels sprouts, halved with stems and ragged outer leaves removed
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
Instructions
Preheat the oven to 425°F and position a rack in the middle. Line a baking sheet with heavy-duty aluminum foil.
Place the Brussels sprouts directly on the prepared baking sheet and toss them with 2 tablespoons of olive oil, the salt, and the pepper. Roast, stirring once halfway through, until the sprouts are tender and golden brown, about 20 minutes.
After roasting, drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over the Brussels sprouts. Toss to coat evenly. Taste and adjust the seasoning if needed, then serve.
If some Brussels sprouts are very large, cut them into quarters so all pieces are roughly the same size for even cooking.
Notes
Cut large Brussels sprouts into quarters for even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 4
- Sodium: 280
- Fat: 9
- Saturated Fat: 1.2
- Unsaturated Fat: 7.5
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
- Cholesterol: 0