Restaurant Style Brussel Sprouts

Ingredients

• 1.5 pounds Brussels Sprouts (trimmed and halved)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 tablespoon Honey (divided – 1 tbsp for roasting, 1 tsp for finishing)
• 1 tablespoon Balsamic Glaze (or reduced balsamic vinegar)
• 1 teaspoon Balsamic Vinegar
• ¼ teaspoon Red Pepper Flakes (optional, for heat)

Instructions

1. Prep the Brussels Sprouts

   Rinse the Brussels sprouts, trim the stem ends, remove any yellow leaves, and cut each sprout in half lengthwise.

   Time: PT5M

2. Season and Coat

   Place the halved sprouts in a mixing bowl. Drizzle with olive oil and honey, then sprinkle onion powder, garlic powder, black pepper, smoked paprika, and kosher salt. Toss until every piece is evenly coated.

   Time: PT5M

3. Arrange on Baking Sheet

   Spread the seasoned sprouts cut‑side down on a parchment‑lined baking sheet in a single layer, leaving a little space between each piece.

   Time: PT2M

4. Roast

   Pre‑heat the oven to 425°F. Roast the Brussels sprouts for 20–25 minutes, stirring or shaking the pan halfway through, until the edges are deep golden‑brown and the tips are crisp.

   Time: PT22M

   Temperature: 425°F

5. Finish with Glaze

   Remove the sheet from the oven. Immediately drizzle the hot sprouts with the remaining honey, balsamic glaze, balsamic vinegar, and a pinch of red pepper flakes. Toss gently and season with a little extra salt and pepper to taste.

   Time: PT3M

6. Serve

   Transfer the crispy Brussels sprouts to a serving platter and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

9 g

Fiber

3 g