Honey Balsamic Brussels Sprouts
If you’re on the hunt for a side dish that perfectly balances sweet and tangy flavors with a satisfying crunch, look no further than these Honey Balsamic Brussels Sprouts. This recipe transforms humble Brussels sprouts into a vibrant, mouthwatering dish that’s as delightful on a weeknight dinner table as it would be at your next…
Servings: 4 servings
Ingredients
Ingredients
- 1 pound Brussels sprouts
- 2 1/2 tablespoons extra virgin olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- pinch of crushed red pepper flakes optional
- 1 tablespoon best quality balsamic vinegar
- 1 teaspoon honey
Instructions
Instructions
- Preheat the oven to 425°F (220°C).
- Trim the stem ends from the Brussels sprouts and cut any large sprouts in half lengthwise; leave small ones whole.
- In a large bowl, toss the Brussels sprouts with 1 1/2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and a pinch of crushed red pepper flakes if using, until evenly coated.
- Arrange the sprouts in a single layer on a rimmed baking sheet, cut-side down if halved.
- Roast for 20 minutes, stirring or flipping once after about 10 minutes, until tender and browned.
- While the sprouts roast, whisk together the remaining 1 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, and 1 teaspoon honey in a small bowl.
- Transfer the roasted Brussels sprouts to a serving bowl, pour the balsamic-honey mixture over them, toss to coat, and serve hot.
Equipment
- Oven
- Rimmed baking sheet
- Large Bowl
- Small Bowl