Ingredients
- Brussels sprouts, trimmed and halved: 1.5 lbs
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Garlic, minced: 2 cloves
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and red pepper flakes (if using). Spread them in a single layer on the prepared baking sheet.
- Step 3: Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 4: While the Brussels sprouts are roasting, whisk together the balsamic vinegar, honey, and minced garlic in a small bowl.
- Step 5: Remove the Brussels sprouts from the oven and transfer them back to the large bowl. Pour the balsamic-honey mixture over the Brussels sprouts and toss to coat evenly.
- Step 6: Return the Brussels sprouts to the baking sheet and roast for another 5 minutes, or until the sauce has thickened slightly and the Brussels sprouts are crispy. Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For optimal crispness when reheating, spread the sprouts on a baking sheet and broil for a few minutes, watching carefully to avoid burning.
- These Brussels sprouts make a fantastic side dish alongside roasted chicken or pork, adding a touch of sweetness and acidity.
- To enhance browning, ensure the Brussels sprouts are dry before roasting by patting them with a paper towel after washing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American