Description
These roasted Brussels sprouts are crispy, tender, and coated in a delicious honey-balsamic glaze, making them a perfect side dish.
Ingredients
Scale
- 900 g (2 lb) brussels sprouts
- 30 ml (2 tbsp) extra-virgin olive oil
- 1 tsp (5 g) Diamond Crystal kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cloves garlic, thinly sliced
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey
- Optional: 30 g (1/4 cup) chopped hazelnuts or pecans
- Optional: 15 g (1/4 cup) grated Parmesan
Instructions
- Preheat the oven to 220°C (425°F) and trim the stem ends of the brussels sprouts. Halve them lengthwise; quarter any very large ones.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
- Spread sprouts cut-side down in a single layer on a rimmed baking sheet.
- Roast at 220°C (425°F) for 18–22 minutes, flipping halfway through.
- Scatter sliced garlic over the pan and roast for an additional 6–8 minutes until garlic is fragrant.
- While sprouts finish roasting, whisk together balsamic vinegar and honey in a small bowl.
- Remove sprouts from oven, drizzle with the honey-balsamic glaze, and toss gently. Add optional toppings if desired.
Notes
Avoid overcrowding the pan for optimal crispness. Roasting in batches may yield better results.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 225 g)
- Calories: 150
- Sugar: 5g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg