Description
Transform humble Brussels sprouts into a caramelized masterpiece with this easy-to-follow recipe. By roasting at a high temperature, the outer leaves turn perfectly crispy while the centers remain tender. Finished with a sweet and tangy balsamic honey glaze, this nutrient-packed side dish is elevated enough for holiday dinners yet simple enough for a busy weeknight. It is a foolproof way to ensure everyone at your table reaches for seconds of these golden-brown, flavorful green gems.
Ingredients
1.5 lbs Brussels sprouts, trimmed and halved
2 tbsp extra-virgin olive oil
Salt and black pepper to taste
2 tbsp balsamic vinegar
1.5 tbsp honey
1 tsp Dijon mustard
1 clove garlic, finely minced
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Trim the woody ends off the Brussels sprouts and slice them in half vertically.
Remove any loose or damaged outer leaves and pat the sprouts completely dry with a paper towel.
Toss the halved sprouts in a large mixing bowl with the olive oil, salt, and pepper until evenly coated.
Spread the sprouts in a single layer on a baking sheet, cut side down, for maximum browning.
Roast for 20-25 minutes until the edges are dark golden brown and the centers are tender.
While roasting, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl.
Remove the sprouts from the oven, toss with the balsamic glaze, and serve immediately.
Notes
Use avocado oil instead of olive oil for higher heat tolerance if preferred. For a vegan version, substitute honey with maple syrup or agave nectar. Apple cider vinegar can be used as a substitute for balsamic vinegar if needed.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: American