Description
Crispy roasted Brussels sprouts tossed in a sweet‑tangy balsamic vinegar and honey glaze—an easy, flavorful side dish.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp extra‑virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
- 2 tbsp honey
Instructions
- Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
- Toss Brussels sprouts with olive oil, salt, and pepper in a large bowl; spread evenly on the baking sheet.
- Roast for about 30 minutes, turning once halfway, until browned and tender.
- Remove from oven; drizzle balsamic vinegar and honey over sprouts and toss to coat.
- Return to oven for 2–3 minutes more to meld flavors, or serve immediately.
Notes
- Ensure sprouts are halved evenly for consistent cooking.
- Optionally finish with a sprinkle of crushed red pepper flakes or toasted nuts.
- Leftovers store in an airtight container for up to 4 days; reheat in oven or skillet to restore crispiness.