Honey Balsamic Roasted Brussels Sprouts

Ingredients

• 1.5 pound Brussels Sprouts (trimmed, outer leaves removed, bottoms cut, halved lengthwise)
• 2 tablespoon Olive Oil (extra virgin preferred)
• 1 teaspoon Salt (kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoon Balsamic Vinegar (good quality)
• 2 tablespoon Honey (raw or light honey)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the sprouts.

   Time: PT5M

   Temperature: 425°F

2. Trim and Halve Sprouts

   Place the Brussels sprouts on a cutting board, remove any outer wilted leaves, cut off the tough stem ends, then slice each sprout lengthwise through the middle.

   Time: PT7M

3. Season with Oil, Salt, and Pepper

   Transfer the halved sprouts to a mixing bowl, drizzle with 2 Tbsp olive oil, sprinkle 1 tsp salt and ½ tsp black pepper, then toss until evenly coated.

   Time: PT2M

4. Arrange on Baking Sheet

   Line a baking sheet with foil, spread the sprouts in a single layer cut‑side down for maximum browning.

   Time: PT2M

5. Roast Sprouts

   Place the sheet in the preheated oven and roast for 20‑25 minutes, stirring once halfway through, until the edges are deep golden‑brown and crisp.

   Time: PT25M

   Temperature: 425°F

6. Add Honey‑Balsamic Glaze

   While the sprouts are still hot, drizzle 2 Tbsp balsamic vinegar and 2 Tbsp honey over them, then toss gently to coat.

   Time: PT2M

7. Serve

   Transfer the glazed sprouts to a serving dish and enjoy immediately, or keep warm for up to 10 minutes.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

3 g

Carbohydrates

46 g

Fat

7 g

Fiber

4 g