Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
These roasted Brussels sprouts are incredibly easy to make and ready in less than thirty minutes. Super good, even the veggie haters will love this! This is an amazing simple side dish to pair with any meal or make for the Holidays.
Crispy roasted brussels sprouts tossed in a simple yet very delightful honey balsamic glaze. This is indeed the best side dish you’ll ever make! If you are never a big fan of brussels sprouts, I’m sure this easy recipe will change your mind. These roasted brussels sprouts are so addicting! The contrast of flavors and textures will leave you in awe. You would not believe how good this is until you try it! The first time I made this, I know this will become a regular in our menu rotation.
Ingredients
3 tablespoons olive oil
2 tablespoons balsamic vinegar (or balsamic glaze)
1 1/2 pounds Brussels sprouts
2 teaspoon honey
3/4 teaspoon salt
1/2 teaspoon ground black pepper
How to make Roasted Brussel Sprouts
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using aluminum foil or Silpat silicone baking mate, line a baking sheet.
Step 2: After trimming off the outer, dry leaves, cut the bottom and slice the sprouts lengthwise.
Step 3: Place the brussels sprouts, olive oil, kosher salt, and freshly cracked black pepper in a large bowl. Toss well to coat.
Step 4: To the prepared baking sheet, transfer the veggies. Place in the preheated oven and roast for about 20 minutes until tender and caramelized.
Step 5: In the bowl, return the roasted brussels sprouts. Drizzle with balsamic vinegar and honey. Toss well until evenly coated. If needed, season with kosher salt to taste.
Step 6: Serve right away. Enjoy!
Note:
If planning on using frozen sprouts, thaw them first, then shake the excess water off. Roast them for about 20 minutes or until crispy and golden brown.
Roasted Brussel Sprouts
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or balsamic glaze
- 1 1/2 pounds Brussels sprouts
- 2 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepp
Instructions
- Prepare the oven. Preheat it to 425 degrees F. Using aluminum foil or Silpat silicone baking mate, line a baking sheet.
- After trimming off the outer, dry leaves, cut the bottom and slice the sprouts lengthwise.
- Place the brussels sprouts, olive oil, kosher salt, and freshly cracked black pepper in a large bowl. Toss well to coat.
- To the prepared baking sheet, transfer the veggies. Place in the preheated oven and roast for about 20 minutes until tender and caramelized.
- In the bowl, return the roasted brussels sprouts. Drizzle with balsamic vinegar and honey. Toss well until evenly coated. If needed, season with kosher salt to taste.
- Serve right away. Enjoy!
