Roasted Brussels Sprouts With Balsamic Vinegar & Honey

It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life.

A tangy twist on a classic brussels sprouts dish. Courtesy of Jennifer Segal

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Crispy roasted Brussels sprouts don’t need much embellishment—they’re good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller sprouts are a bit sweeter and more tender, they cook too quickly and therefore won’t brown as nicely.

Roasting is an easy and delicious way to prepare many vegetables. In addition to Brussels sprouts, broccoli, cauliflower, carrots, and even green beans are all excellent candidates for roasting.

What You’ll Need to Make Roasted Brussels Sprouts

Courtesy of Jennifer Segal

Step-by-Step Instructions

Courtesy of Jennifer Segal

Begin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Courtesy of Jennifer Segal

Directly on a foil-lined baking sheet, toss the halved Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Courtesy of Jennifer Segal

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts; toss to coat evenly.

Courtesy of Jennifer Segal

Taste and adjust seasoning, if necessary, then serve.

Roasted Brussels Sprouts With Balsamic Vinegar & Honey

Servings: 6

Total Time: 30 Minutes

Ingredients

• 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
• 3 tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey

Instructions

Preheat oven to 425 F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.

Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly.

Taste and adjust seasoning, if necessary, then serve.

*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

Nutrition Information

Per serving (6 servings)

Calories: 116, Fat: 7g, Saturated fat: 1g, Carbohydrates: 12g, Sugar: 4g, Fiber: 4g, Protein: 4g, Sodium: 321mg, Cholesterol: 0

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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