Ingredients
- Brussels sprouts, trimmed and halved: 1.5 lbs
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Honey: 1.5 tablespoons
- Garlic, minced: 2 cloves
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and red pepper flakes (if using). Ensure the Brussels sprouts are evenly coated.
- Step 3: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for maximum crispiness.
- Step 4: Roast for 25-30 minutes, or until the Brussels sprouts are tender and nicely browned, flipping halfway through.
- Step 5: While the Brussels sprouts are roasting, whisk together the balsamic vinegar, honey, and minced garlic in a small bowl.
- Step 6: Once the Brussels sprouts are roasted, transfer them back to the large bowl. Pour the honey-balsamic mixture over the Brussels sprouts and toss to coat evenly. Serve immediately.
Notes
- For optimal crispness, store leftover Brussels sprouts in a single layer in an airtight container in the refrigerator.
- To revive the crispy texture, reheat the Brussels sprouts in a preheated oven or air fryer rather than microwaving.
- These Brussels sprouts make a delicious side dish to roasted chicken or pork, adding a touch of sweetness and acidity.
- Roasting the Brussels sprouts cut-side down ensures maximum caramelization and a deeper, richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American