Ingredients
- Brussel sprouts, trimmed and halved: 1 pound
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
- Honey: 3 tablespoons
- Balsamic vinegar: 1 tablespoon
- 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 baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved brussel sprouts with olive oil, salt, and pepper.
- Step 3: Spread the brussel sprouts in a single layer on the prepared baking sheet.
- Step 4: Roast for 20-25 minutes, or until the brussel sprouts are tender and slightly browned, flipping halfway through.
- Step 5: While the brussel sprouts are roasting, melt butter in a small saucepan over medium heat. Stir in the honey and balsamic vinegar, and red pepper flakes (if using). Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
- Step 6: Remove the brussel sprouts from the oven and transfer them to the saucepan with the honey-balsamic glaze. Toss to coat evenly. Serve immediately.
Notes
- Store leftover brussel sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat leftover brussel sprouts in a skillet over medium heat to re-crisp them slightly.
- A sprinkle of toasted walnuts or pecans adds a delightful crunch and nutty flavor to complement the sweetness.
- Don't overcrowd the pan when roasting; this allows the brussel sprouts to caramelize properly and prevents them from steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American