Sweet and Tangy Brussels Sprouts (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds Brussels sprouts, ends trimmed and halved
02 -
1/4 cup olive oil
03 -
1 1/2 teaspoons kosher salt
04 -
1/4 teaspoon black pepper
→ Glaze
05 -
1/4 cup balsamic vinegar
06 -
2 tablespoons honey
# Instructions:
01 -
Preheat oven to 450°F and position the rack in the middle position.
02 -
Trim the ends of Brussels sprouts and remove any tough outer leaves. Cut them in half (leave very small ones whole).
03 -
In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper. Arrange them cut-side down on a parchment-lined baking sheet.
04 -
Roast Brussels sprouts for 20-25 minutes or until they develop a nice char.
05 -
While sprouts are roasting, whisk together balsamic vinegar and honey in the same bowl you used earlier. Once roasted, toss the hot Brussels sprouts in the honey-balsamic mixture and serve immediately.
# Notes:
01 -
Very small Brussels sprouts can be left whole, but larger ones should be halved for quicker roasting and better glaze absorption.
02 -
Leftovers can be stored for up to 5 days and enjoyed cold or reheated in the microwave or oven until warm.