Honey Balsamic Roasted Brussels Sprouts
These Honey Balsamic Roasted Brussels Sprouts are not only beyond easy to prepare, but I guarantee they will be gone in no time so make plenty!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 tsp ground black pepper
- 3/4 tsp kosher salt
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 1 1/2 lbs brussels sprouts
- 3 tbsp olive oil (separated)
- Carbohydrate 18.202580168544 g
- Cholesterol 0 mg
- Fat 0.51884891625 g
- Fiber 6.53678494143833 g
- Protein 5.82227891482056 g
- Saturated Fat 0.108032726025 g
- Serving Size 1 1 Serving (181g)
- Sodium 271.273209691097 mg
- Sugar 11.6657952271057 g
- Trans Fat 0.105827726025 g
- Calories 86 calories
Preheat oven to 425°F. Line a baking sheet with aluminum foil or use a Silpat silicone baking mat. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
