Description
These perfectly Roasted Brussels Sprouts are the ideal side for any meal. After roasting, they're tossed in a sweet and tangy mixture of balsamic vinegar and honey that takes them over the top. The best part? You just need a handful of simple ingredients and a hot oven for tender, caramelized, and crispy brussel sprouts any time.
Ingredients
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat oven to 400 F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add the brussels sprouts, olive oil, salt, and pepper. Toss to combine.
- Spread brussels sprouts evenly on the prepared pan, arranging most of the brussels sprouts with the flat side facing down. Place the tray in the oven and roast for 20-30 minutes, until crisp on the outside and tender inside, with slight charring on the edges.
- Once cooked, place cooked brussels sprouts back into a large mixing bowl and add balsamic vinegar and honey. Toss to combine and serve warm.
Notes
How to store: Store leftover roasted Brussels sprouts in an airtight container in the fridge for 3-4 days.
How to reheat: To reheat, either microwave for 1-2 minutes, toast the sprouts in a hot skillet or bake them in a small dish at 350 degrees F until fully warmed.
How to freeze: Allow cooked sprouts to cool to room temperature, then store them in a freezer-safe container. Freeze for 2-3 months. Thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American