Roasted Brussels Sprouts
Deliciously roasted brussels sprouts with honey and a balsamic glaze.
Ingredients
- 1½ lbs Brussels Sprouts halved, with stems and outer leaves removed
- 3 tbsp Olive Oil extra virgin
- ¾ tsp Salt kosher
- ½ tsp Black Pepper
- 1 tbsp Balsamic Glaze
- 1 tsp Honey
Equipment
- Chef's or Paring Knife sharp
- Mixing Bowl
- Large Roasting Pan
- Slotted Spatula
- Tin Foil or Parchment Paper optional
Instructions
Prep Work
- Preheat your oven to 425℉, place an oven rack in the middle position, and line your baking sheet with parchment or tin foil (optional)
- Clean your brussels sprouts, remove the outer leaves and any bad spots, cut off the stems, and then slice the brussels sprouts in half long ways
- Place your halved brussels sprout into a large mixing bowl
Combine & Bake
- Add olive oil, salt and pepper to the sliced brussels sprouts and mix to make sure they're evenly coated
- Spread onto the baking sheet, making sure they all touch the pan and will properly roast
- Bake for 20 minutes on middle rack, then remove them from the baking sheet and let them rest for 5 minutes
Top & Serve
- Add honey, and give a gentle mix to coat all of the brussels sprouts
- Drizzle balsamic glaze on top, and serve immediately
Notes
- Make sure all of the brussels sprouts are similar in size to ensure even roasting, so if you have large brussels sprouts you may need to cut them into fourths
- If leaves fall off while cutting, just add them to the bowl and bake them for extra crispy bits
- Allergen Warnings: None, but check balsamic glaze and honey brand labels for potential cross-contamination
- Dietary Suitability: Vegetarian-friendly — Kosher-friendly — Halal-friendly
- Storage & Shelf Life: Best served immediately. Refrigerate leftovers in an airtight container for up to 3 days. Not recommended for freezing (texture loss).
