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Roasted Brussel Sprouts with Balsamic
Roasted Brussel Sprouts with Balsamic are a simple side dish packed with flavor and nutrients! Brussel sprouts are roasted in the oven at a high temperature until perfectly crisp and caramelized.
Servings: 4 servings
- 1 1/2 pounds fresh Brussel sprouts trimmed and halved
- 1 1/2 tablespoons olive oil plus extra for greasing the sheet pan
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup balsamic vinegar
- ¼ cup honey
Roasted Brussel Sprouts
Preheat oven to 425°F and grease a large baking sheet. Set aside.
Trim the ends and then cut the Brussel sprouts in halves lengthwise.
Place them in a large bowl, season with olive oil, salt and pepper. Toss to coat thoroughly.
Add them into the baking sheet with a single layer with the flat sides facing down.
Bake the seasoned Brussel sprouts in the oven until tender and caramelized, about 20 minutes.
Honey Balsamic Glaze
While the Brussel sprouts are roasting, heat honey and balsamic vinegar in a small pot or saucepan over medium heat.
Bring to a gentle boil and lower the heat to medium-low. Let it simmer for about 10 minutes until the sauce is thick enough to coat the back of a spoon.
Let it cool slightly and drizzle onto the caramelized Brussel sprouts.
- Make sure to roast your Brussel sprouts first and then drizzle with balsamic glaze to keep them crispy.
- Don’t over-crowd your tray and cook in two batches if necessary.
- This recipe is for fresh Brussel sprout. If you use frozen Brussel sprouts, you need to increase the baking time to about 40 minutes.
- The balsamic glaze can be made ahead up to 5 days in advance. Store it in an airtight container in the refrigerator, and heat on the stove before serving.
Calories: 240kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Sodium: 639mg | Potassium: 744mg | Fiber: 6g | Sugar: 30g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 89mg | Iron: 2.9mg