Honey Balsamic Brussels Sprouts
Brussels sprouts roasted until golden and tossed with honey and balsamic vinegar.
Servings: 6
Ingredients
- 2 pounds Brussels sprouts ends trimmed and halved
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
Instructions
- Preheat oven to 450f and set rack to middle.
- Trim ends of Brussels sprouts and discard any tough outer leaves. Cut in half.
- Toss Brussels sprouts in a large bowl with olive oil, salt, and pepper and place on a parchment paper lined baking sheet cut side down.
- Roast Brussels sprouts for 20-25 minutes or until well charred.
- While roasting, use the same bowl and whisk balsamic vinegar with honey. Once Brussels sprouts are finished roasting toss them in the bowl to coat then plate. Enjoy!
Notes
- Makes 6 moderate or 4 large servings.
- Very small Brussels sprouts can be left whole, but larger ones should be cut in half for quicker roasting and for increasing the absorption of the balsamic vinegar and honey.
- Leftovers can be saved for up to 5 days and can be eaten cold or reheated in the microwave or oven until warm.
Nutrition
Calories: 161kcal | Carbohydrates: 19.6g | Protein: 5.2g | Fat: 8.9g | Saturated Fat: 1.4g | Sodium: 620mg | Potassium: 599mg | Fiber: 5.7g | Sugar: 9.1g | Calcium: 53mg | Iron: 2mg
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