Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1/3 cup pecans, roughly chopped (optional)
- Fresh thyme leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Place the trimmed and halved Brussels sprouts in a large bowl. Drizzle with olive oil and season with salt and black pepper. Toss well to ensure every sprout is evenly coated.
- Arrange the sprouts on the prepared baking sheet in a single layer, placing them cut-side down. This ensures the flat surfaces get beautifully caramelized and crispy. Roast for 20-25 minutes, or until the sprouts are tender and the edges are deep golden brown.
- While the sprouts roast, whisk together the balsamic vinegar and honey in a small bowl until fully combined.
- Once roasted, transfer the hot Brussels sprouts back to the large bowl. Pour the honey balsamic mixture over them and toss gently to coat. If adding pecans, toss them in now. Transfer to a serving platter and garnish with fresh thyme.
Notes
To ensure maximum crispiness, do not overcrowd the baking pan; use two pans if necessary. For a thicker glaze, you can simmer the balsamic vinegar and honey in a small saucepan for 3-5 minutes while the sprouts roast. Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or air fryer to restore texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 14g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg