Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes | Servings: 4
This is my new favourite Brussel sprouts recipe, incredibly easy and quick to make with dimension to the flavour, thanks to the honey and balsamic glaze added after roasting. Tender and sweet roasted Brussel sprouts that go pretty well with any meal. One of my go-to side for ham, turkey, beef, and chicken.
Ingredients
1 1/2 pounds Brussel sprouts (See Note 1)
3 tablespoons olive oil separated
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar (or balsamic glaze – thicker!)
2 teaspoons honey
How to make Roasted Brussel Sprouts with Balsamic Glaze
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Use aluminium foil to line a baking sheet or if available a Silpat silicone baking mat.
Step 3: Cut the outer, dry leaves and the bottom of sprouts. And slice lengthwise.
Step 4: Add the Brussel sprouts in a large bowl with 2 tbsp olive oil, kosher salt, and freshly cracked black pepper. Toss to coat.
Step 5: Place the Brussel sprouts to the prepared baking sheet. Place inside the preheated oven and roast for about 20 minutes or until tender and caramelized.
Step 6: In the same bowl, transfer the Brussel sprouts and add the rest of the olive oil, balsamic vinegar, and honey. Toss to evenly coat. Season with kosher salt according to taste.
Note:
Thaw the Brussel sprouts if frozen and shake off the excess water. Adjust roasting time to 40 minutes or until golden brown and crispy.
Nutrition Facts:
Calories: 184kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 670mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 71mg | Iron: 2.5mg
Ingredients
- 1 1/2 pounds Brussel sprouts (See Note 1)
- 3 tablespoons olive oil separated
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar (or balsamic glaze - thicker!)
- 2 teaspoons honey
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Use aluminium foil to line a baking sheet or if available a Silpat silicone baking mat.
Step 3: Cut the outer, dry leaves and the bottom of sprouts. And slice lengthwise.
Step 4: Add the Brussel sprouts in a large bowl with 2 tbsp olive oil, kosher salt, and freshly cracked black pepper. Toss to coat.
Step 5: Place the Brussel sprouts to the prepared baking sheet. Place inside the preheated oven and roast for about 20 minutes or until tender and caramelized.
Step 6: In the same bowl, transfer the Brussel sprouts and add the rest of the olive oil, balsamic vinegar, and honey. Toss to evenly coat. Season with kosher salt according to taste.
Notes
Thaw the Brussel sprouts if frozen and shake off the excess water. Adjust roasting time to 40 minutes or until golden brown and crispy.
