Honey Balsamic Brussels Sprouts Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats up, wash the Brussels sprouts and pat them dry thoroughly. Trim off the woody ends and slice each sprout in half lengthwise. Drying them well is the secret to getting that perfect roasted crunch.
- Place the halved sprouts on a large rimmed baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper. Toss them directly on the pan until every sprout is evenly coated. Spread them out in a single layer, ensuring they aren’t overcrowded so they can roast instead of steam.
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. About halfway through the cooking time, use a spatula to toss the sprouts so they brown evenly on all sides. They are done when the outer leaves are dark brown and crispy and the centers are tender when pierced with a fork.
- In a small bowl, whisk together the balsamic vinegar and honey. Once the sprouts are finished roasting, remove them from the oven. Drizzle the honey balsamic mixture over the hot sprouts while they are still on the pan. Toss them one last time to coat, then transfer to a serving bowl. Serve immediately while hot and crispy.