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Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 59 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This recipe for Roasted Brussels Sprouts with Balsamic Vinegar & Honey transforms simple Brussels sprouts into a deliciously caramelized and tangy side dish. Tossed in olive oil, seasoned with salt and pepper, then roasted to golden perfection, the sprouts are finished with a drizzle of balsamic vinegar and honey for a perfect balance of sweet and savory flavors.

Ingredients

Scale

Brussels Sprouts

  • 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed (cut large sprouts into quarters for even cooking)

Seasonings & Sauce

  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a baking sheet with heavy-duty aluminum foil to catch drippings and make cleanup easier.
  2. Toss Brussels Sprouts: Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle the kosher salt and freshly ground black pepper over them. Toss to coat evenly.
  3. Roast: Roast the Brussels sprouts in the oven, stirring once halfway through cooking, until they are tender and a deep golden brown, approximately 20 minutes.
  4. Add Balsamic & Honey: Remove the baking sheet from the oven and drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over the hot roasted Brussels sprouts. Toss well to coat all the sprouts evenly with the glaze.
  5. Adjust & Serve: Taste the sprouts and adjust seasoning if necessary. Serve immediately as a flavorful side dish that pairs well with a variety of main courses.

Notes

  • For consistent cooking, cut all Brussels sprouts into similar-sized pieces; quarter any that are very large.
  • Using heavy-duty aluminum foil helps with easy cleanup and prevents sprouts from sticking to the pan.
  • Roasting time may vary slightly depending on your oven and size of Brussels sprouts; check for tenderness and caramelization.
  • Balsamic vinegar and honey add a nice balance of acidity and sweetness, but you can adjust quantities to suit your taste.

Nutrition

  • Serving Size: About 1 cup (approx. 150g)
  • Calories: 120
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/roasted-brussels-sprouts-with-balsamic-vinegar-and-honey-recipe/