Description
Sticky-sweet Brussels sprouts with a sharp balsamic tang, perfect for any occasion.
Ingredients
- 1 1/2 pounds Brussels sprouts, ends trimmed and halved
- 2 tablespoons honey (substitute maple syrup for vegan)
- 2 tablespoons balsamic vinegar (aged balsamic gives more depth)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup toasted pecans, roughly chopped (optional)
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Trim the stem ends from the Brussels sprouts and cut them in half lengthwise. Pat dry.
- In a medium bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and pepper until smooth.
- Add the halved sprouts to the bowl and toss until every piece is lightly coated in the glaze.
- Spread the sprouts cut-side down on the prepared baking sheet in a single layer; don’t overcrowd the pan.
- Roast for 20–25 minutes, turning once halfway through, until the outer leaves are deeply caramelized and the centers are tender.
- Remove from the oven and, if using, sprinkle with toasted pecans and dried cranberries before serving.
Notes
If your sprouts are large, quarter them so they roast evenly. For a protein-rich addition on the side, consider serving alongside honey-garlic shrimp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American