Honey Roasted Garlic Brussels Sprouts
Made with honey, garlic and balsamic vinegar, these oven-roasted Brussels sprouts are a perfect side dish for dinner any night of the week.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
vegetarian
pescatarian
- 2 tbsp olive oil
- 1 lb brussels sprouts
- 2 tbsp minced garlic
- 1/2 tsp coarse sea salt
- 1 1/2 tbsp honey
- 2 tsp balsamic vinegar
- Carbohydrate 30.5005685866382 g
- Cholesterol 0 mg
- Fat 4.09702168600467 g
- Fiber 8.80900468329865 g
- Protein 8.24509039847945 g
- Saturated Fat 0.614044331961053 g
- Serving Size 1 1 -4 (253g)
- Sodium 641.088885155114 mg
- Sugar 21.6915639033396 g
- Trans Fat 0.244581839865508 g
- Calories 169 calories
Preheat oven to 375 degrees. Trim the stem off each Brussels sprout and cut each sprout in half lengthwise. Place the Brussels sprouts in a large bowl and set aside. In a small bowl, mix minced garlic, balsamic vinegar, honey and olive oil. Pour the honey garlic mixture into the large bowl of Brussels sprouts and toss to combine. Transfer Brussels sprouts to a large baking sheet and place each sprout flat side down. Sprinkle with coarse sea salt and bake for 20 minutes. Remove baking sheet from oven, flip Brussels sprouts over so that the flat side is facing up and bake for 10 more minutes. Season with salt to taste and enjoy!
