Honey-Balsamic Roasted Brussels Sprouts

Honey-Balsamic Brussels Sprouts2

Brussels sprouts are unfairly disliked, in my opinion. To some people the thought of Brussels sprouts makes them turn up their nose. But I have to tell you, roasting them is almost magical. It takes their naturally bitter flavor and turns them into something so delicious! In fact, roasting veggies is my favorite. I’ll roast anything from broccoli and cauliflower to Brussels sprouts and sweet potatoes. Yum.

[step 1: clean individual Brussels sprouts and remove any spotted leaves.]

Brussels Sprouts Whole

[step 2: cut the ends off of each and slice in half.]

Slicing the Brussels sprouts in half allows them to cook up more quickly and they get that char that I love when roasted. And when you cut them in half and some of the leaves fall off, don’t discard those leaves. Add them to your roasting sheet with the rest of your halved Brussels sprouts and they will turn crispy + delicious.

Brussels Sprouts Chopped

[step 3: season with olive oil, seat salt + pepper.]

I always make sure to “massage” each Brussel sprout with olive oil + seasoning. Without enough oil, they can dry out and become tough, so don’t forget this step. It makes a big difference.

 

[step 4: roast.]

Now it’s time for the oven to do it’s job. Just pop these babies into a preheated 400 degree oven and roast for 20-30 minutes until the leaves become brown and crispy and the Brussels sprouts are tender, or to your desired doneness.

Roasted Brussels Sprouts

[step 5: toss with balsamic vinegar + honey.]

This is where the magic happens. The acidic vinegar paired with the slightly sweet honey is just perfection. This weekend I even roasted up a batch just to snack on throughout the week. They’re that good! Check out the full recipe + directions below.

Honey-Balsamic Brussels Sprouts

Honey-Balsamic Roasted Brussels Sprouts

servings: about 4

Ingredients

  • about 1 pound Brussels sprouts, ends removed + halved
  • 1-2 Tbsp olive oil
  • 1 tsp honey
  • 1 Tbsp balsamic vinegar
  • sea salt + black pepper to taste

Directions

Preheat oven to 400 degrees. Line a large backing sheet with parchment paper. Add Brussels sprouts to baking sheet and drizzle with olive oil, sea salt + black pepper [enough olive oil to coat well]. Using hands, massage oil and spices into Brussels sprouts, coating them evenly in oil. Roast for 20-30 minutes until they become slightly brown and crispy, or until desired doneness. Remove from oven and add warm Brussels sprouts to large mixing bowl. Pour balsamic vinegar and honey on top and toss to coat evenly. Serve warm.

serving suggestion: pair these Brussels sprouts alongside Blackened Salmon or Dutch Oven Chicken or have them as a snack or on top of a salad.

Honey-Balsamic Roasted Brussels Sprouts
 
Cook time
Total time
 
Author:
Serves: about 4
Ingredients
  • about 1 pound Brussels sprouts, ends removed + halved
  • 1-2 Tbsp olive oil
  • 1 tsp honey
  • 1 Tbsp balsamic vinegar
  • sea salt + black pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a large backing sheet with parchment paper.
  3. Add Brussels sprouts to baking sheet and drizzle with olive oil, sea salt + black pepper [enough olive oil to coat well].
  4. Using hands, massage oil and spices into Brussels sprouts, coating them evenly in oil.
  5. Roast for 20-30 minutes until they become slightly brown and crispy, or until desired doneness.
  6. Remove from oven and add warm Brussels sprouts to large mixing bowl.
  7. Pour balsamic vinegar and honey on top and toss to coat evenly. Serve warm.
  8. serving suggestion: pair these Brussels sprouts alongside Blackened Salmon or Dutch Oven Chicken or have them as a snack or on top of a salad.

Did you try this recipe? Let me know what you think in the comments below 🙂

 

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Angela Freed

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