Roasted Brussels Sprouts with Balsamic & Honey
Incredibly simple yet flavorful roasted Brussels sprouts with a sweet and tangy balsamic-honey glaze, perfect for a weeknight side dish.
Equipment
- Baking Sheet Lining with parchment paper is optional but recommended for easy cleanup.
- Large bowl
- Oven
- Parchment paper Optional
Ingredients
Main ingredients
- 1.5 pounds Brussels sprouts Firm, compact, trimmed woody stems, loose outer leaves peeled.
- 3 tablespoons extra virgin olive oil
- 0.75 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar Good quality.
- 1 teaspoon honey
Instructions
- Preheat your oven to 400°F (200°C).
- Grab a large bowl. Pop in your halved Brussels sprouts. Drizzle them with the extra virgin olive oil, sprinkle with kosher salt and freshly ground black pepper. Give everything a good toss until each sprout is nicely coated.1.5 pounds Brussels sprouts
- Line a baking sheet with parchment paper (optional, but makes cleanup a breeze!). Spread your seasoned Brussels sprouts in a single layer on the baking sheet.1.5 pounds Brussels sprouts
- Pop that baking sheet into your preheated oven. Roast for about 20-25 minutes. About halfway through, give them a little flip or a shake of the pan. You're looking for them to be tender and get those nice, caramelized brown bits.
- In the last 5 minutes of roasting, carefully remove the baking sheet from the oven. Drizzle the balsamic vinegar and honey right over the sprouts.1.5 pounds Brussels sprouts
- Toss everything on the baking sheet to coat those sprouts in the delicious balsamic-honey glaze. Pop them back into the oven for those final 5 minutes. You want the glaze to thicken up just a bit, coating the sprouts beautifully.
Notes
For best results, do not crowd the pan and ensure the oven is fully preheated. Sprouts can be trimmed and washed a day in advance. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or toaster oven for best crispiness.