Honey-Roasted Brussels Sprouts
These honey-roasted Brussels sprouts will make a fantastic addition to your winter dinner. They add just the perfect sweet-sticky-tangy touch and are super easy to make!
Ingredients
- 2 lb Brussels sprouts (halved or whole, to choice)
- 3 Tbsp olive oil
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
Glaze Ingredients
- 1 Tbsp vinegar (white, red, or balsamic)
- 2 Tbsp honey
- 1 Tbsp olive oil
Instructions
- Remove the stems from your Brussels sprouts and halve them (if desired). Please use whichever version you like, and check the notes below for reference.
- Preheat your oven to 425 F and line a baking sheet with aluminum foil.
- Combine the prepared Brussels sprouts in a large bowl with salt and pepper. Next, add the 3 Tbsp of olive oil and toss them until it's all combined.
- Transfer Brussels sprouts to the prepared tray and roast in the middle rack for 10 minutes. Remove the tray from the oven to stir the sprouts and roast for ten more minutes or until tender and golden brown.
- In a small bowl, combine one tablespoon of each: olive oil, vinegar, and honey. Mix well until combined, and drizzle over the roasted Brussels sprouts. Toss your sprouts to coat them evenly. Finally, taste, adjust flavor, and serve them immediately or at room temperature.
Notes
- Some Brussels sprouts are larger than others and require a longer roasting if kept whole. Therefore, please use your best judgment on whether or not to cut them.
- I do not cut the "baby" Brussels sprouts for a beautiful variety of textures. However, I halve and sometimes cut the bigger ones into quarters to ensure even roasting.