Description
Delicious roasted Brussels sprouts with olive oil, balsamic vinegar, and a hint of sweetness from honey, perfect as a side dish!
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon hot sauce, plus more to drizzle (optional for spicy variation)
Instructions
- Preheat the oven to 450°F. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
- Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
- Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
- Line a baking sheet with parchment paper, then pour the sprouts onto the sheet. Turn them all cut side down.
- Roast for 25 minutes until very browned and tender. Don’t stir! The Brussels sprouts are done when they’re deeply browned on the cut side and tender when pierced with a fork. The outer leaves should be crispy and slightly charred. For the crispiest sprouts, you can eat them as is, or go to Step 6.
- While the sprouts are roasting, whisk together the balsamic vinegar and honey or maple syrup (and 1 teaspoon hot sauce, if using). When the sprouts are done, pour over the mixture and toss to combine. For the spicy variation, drizzle with additional hot sauce to taste. Serve immediately.
Notes
- For a sweeter variation, you can use maple syrup instead of honey.
- Adjust hot sauce according to your heat preference.
- These Brussels sprouts pair well with various main dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg