Ingredients
- Brussels sprouts, trimmed and halved: 1.5 pounds
- Olive oil: 2 tablespoons
- Balsamic vinegar: 3 tablespoons
- Honey: 2 tablespoons
- Garlic, minced: 2 cloves
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and red pepper flakes (if using). Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Step 3: Roast for 20-25 minutes, or until the Brussels sprouts are tender and browned, flipping halfway through.
- Step 4: While the Brussels sprouts are roasting, whisk together the balsamic vinegar, honey, and minced garlic in a small bowl.
- Step 5: Once the Brussels sprouts are roasted, remove them from the oven and transfer them back to the large bowl. Pour the honey balsamic mixture over the Brussels sprouts and toss to coat evenly.
- Step 6: Serve immediately while the Brussels sprouts are still warm and crispy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the Brussels sprouts on a baking sheet and broil for a few minutes, watching carefully to prevent burning.
- These are delicious as a side dish to roasted chicken or pork, or even tossed into a hearty grain bowl.
- For extra crispy sprouts, make sure they are completely dry before tossing with oil and roasting, and don't overcrowd the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American