The sweet and savory flavor of these simple and delectable oven-roasted Brussels sprouts is guaranteed to please.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound Brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon good quality balsamic vinegar
- 2 tablespoons honey, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
- Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.
Reviews
The first week I tried this recipe we had it 4 times! It was so good. My pickiest of eaters who hates brussel sprouts went back a few times for more. Great recipe.
At the suggestion of another reviewer, I roasted them at 400 for about 20 minutes. Very good!! I sent the link to my son as it’s easy enough for him to make too!
so good add some fresh ginger
Delicious! This is a keeper.
I’ve had two family members who swear they would never eat Brussel sprouts and now one of there favorites! Accompanied with salmon
This turned out really good. I cut back a bit on the honey, just because we don’t like it really sweet. This was good. I’ll make it again.
Came out very well. Brussel sprouts were tender and had great flavor.
Wonderful!
I was disappointed… Too much pepper, not enough vinegar. I will try again.
I used equal parts balsamic vinegar and honey. Recipe came out great. Moist and flavorful.
These are awesome!! That end of the balsamic and honey took these brussel sprouts to a whole new level!
Very good! I love brussel sprouts roasted, and this adds a little more flavor. I only roasted mine for about 7 minutes, flipped them, and roasted for another 7 minutes. I added the honey and balsamic after roasting. If you add the honey and balsamic before roasting, you’ll want to reduce your oven temp and keep an eye on them or else they’ll burn.
First, I hate brussel sprouts. My mom and husband love them, so I have been trying. This was a great way to flavor them so even I loved them. I ate my whole serving. The sweetness of the honey cooks off in the oven so don’t be alarmed if the sauce tastes a little sweet. The brittle little sprout leaves that fell off were so delicious that we were fighting over them before the end of the meal. Next time i’m gonna add a little Parmesan cheese! Thanks for the great recipe.
Amazing! The flavors are spot-on and pair well with almost everything! I served this for Easter dinner with rack of lamb and mashed potatoes. Yum! The only issue I had was the cook time. After 15 minutes at 425F they were starting to burn, so I lowered the temp to 375F and cooked 5 more minutes and they were done. I will make these again! The honey and balsamic transform plain old brussels to a whole other level!