Description
This Roasted Brussels Sprouts with Balsamic Vinegar & Honey recipe offers a perfectly caramelized side dish featuring tender sprouts with crispy edges, enhanced with a sweet and tangy glaze. Quick to prepare and roast, it’s an ideal healthy and flavorful accompaniment for any meal.
Ingredients
Scale
Vegetables
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed
Seasonings and Dressing
- 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 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 ensure easy cleanup and proper roasting.
- Toss Brussels Sprouts: Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle kosher salt and freshly ground black pepper evenly. Toss to coat all the sprouts thoroughly for balanced seasoning.
- Roast Vegetables: Roast the Brussels sprouts in the oven for about 20 minutes, stirring once halfway through to promote even cooking. The sprouts should become tender inside with golden brown, slightly crispy edges. For larger sprouts, cut them into quarters beforehand for uniform roasting.
- Add Glaze and Finish: After removing the sprouts from the oven, drizzle the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey over them. Gently toss the sprouts to coat evenly with the glaze. Taste and adjust seasoning if necessary. Serve warm as a delicious and healthy side dish.
Notes
- For evenly cooked Brussels sprouts, trim the stems and remove outer leaves before halving.
- Cut large sprouts into quarters to avoid undercooked centers.
- The glaze should be added after roasting to maintain its flavor and shine.
- Use heavy-duty aluminum foil or parchment paper to prevent sticking and simplify cleanup.
- This dish pairs excellently with roasted meats or as part of a vegetarian meal.
