Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Ensure they are evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they are tender and nicely browned, flipping halfway through.
- While the Brussels sprouts are roasting, prepare the honey balsamic glaze. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and red pepper flakes (if using).
- Once the Brussels sprouts are roasted, transfer them back to the large bowl. Pour the honey balsamic glaze over the Brussels sprouts and toss to coat evenly.
- Transfer the glazed Brussels sprouts to a serving dish. Garnish with fresh chopped parsley and serve immediately.
Notes
For extra crispy Brussels sprouts, don’t overcrowd the baking sheet. If your oven tends to burn things, you can lower the temperature to 375°F (190°C) and roast for a few minutes longer. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg