Honey Balsamic Roasted Brussels Sprouts
Roasting Brussels sprouts cut-side down at high heat gives them deep golden, caramelized faces and tender centers. A light honey and balsamic coating adds a sweet and tangy finish. They pair well with roast chicken, pork or holiday dinners.
Preparation Steps
Heat the oven to 425°F (220°C).
In a large bowl, toss the halved sprouts with the olive oil, honey, balsamic vinegar, salt and pepper until evenly coated.
Spread them on an unlined baking sheet with the cut sides facing down and leave a little space between them.
Roast for 10 to 12 minutes, then turn them over and roast for another 10 to 13 minutes, until deep golden and crisp at the edges and tender when pierced with a knife.
Taste, add a pinch more salt if needed, and serve hot.
Tips & Variations
- Pick sprouts of a similar size so they cook evenly, and cut larger ones into quarters.
- Scatter over toasted pecans, crumbled bacon or Parmesan just before serving.
- Refrigerate leftovers for up to 3 days and reheat in a hot oven or skillet until heated through.
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