Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp honey (or maple syrup, for a softer sweetness)
- Shaved Parmesan or toasted pine nuts (Optional garnish)
Description
— —
Serving Size
4 people
Preparation Time
9 minutes
Cooking Time
25 minutes
Cuisine(s)
Italian
Meal Type
Lunch or Dinner
Instructions
- Preheat oven: Set to 425°F (220°C). Line a baking sheet with parchment for easier cleanup.
- Prep sprouts: Trim the stem ends and cut sprouts in half. If some are very large, quarter them for even cooking.
- Season: Toss Brussels sprouts in a large bowl with olive oil, salt, and pepper until evenly coated.
- Roast: Spread cut-side down on the baking sheet in a single layer. Roast for 20–25 minutes, flipping once halfway through, until golden brown and caramelized.
- Make glaze: While sprouts roast, whisk together balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 3–4 minutes, until reduced slightly and syrupy. Remove from heat.
- Finish: Drizzle the balsamic glaze over the hot roasted Brussels sprouts. Toss gently to coat.
- Optional garnish: Add shaved Parmesan for richness or toasted pine nuts for crunch before serving.
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