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
Calories: 240kcal
Ingredients
Brussel Sprouts
- 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
Balsamic Glaze
- 1 cup balsamic vinegar
- ¼ cup honey
Instructions
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.
Notes
- 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.
Nutrition
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 | Net Carbs: 37g