Description

Crispy, tender Brussels sprouts roasted with a sweet and tangy balsamic-honey glaze. This simple side dish is kid-approved, gluten-free, and ready in about 30 minutes.

Ingredients

Scale

1.5 pounds Brussels sprouts
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Wash and pat dry the Brussels sprouts. Trim the woody stems and halve them lengthwise.
Place sprouts in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Spread sprouts in a single layer on the prepared baking sheet, ensuring they are not crowded.
Roast for 15 minutes.
While sprouts roast, whisk together balsamic vinegar, honey, and minced garlic in a small bowl.
Remove pan from oven. Drizzle the glaze over the sprouts and toss gently to coat.
Return to oven and roast for another 10-15 minutes, until edges are deep golden brown and glaze is sticky.
Let cool for 2 minutes before serving.

Notes

Do not crowd the pan to ensure crispiness. Pat sprouts dry before roasting. Watch honey closely as it burns easily. Can be made vegan by substituting honey with maple syrup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/4 of the batch
Calories: 120
Sugar: 12
Sodium: 150
Fat: 5
Saturated Fat: 0.5
Carbohydrates: 18
Fiber: 4
Protein: 4

Keywords: Brussels sprouts, roasted vegetables, honey balsamic, side dish, healthy sides, gluten-free, vegan option, easy recipes