Brussels sprouts, oh how they’ve turned from the underdog to the star of the veggie world! When roasted to crispy perfection with a hint of balsamic tang, they become downright irresistible—like the unexpected plot twist in a favorite TV show.
(Remember when everyone was obsessed with “Stranger Things”? Yeah, kind of like that.
) Whether you’re a lifelong fan or a skeptic-turned-believer, this recipe is your ticket to sprout nirvana.
Steps
- Preheat your oven to 425°F and position the oven rack in the center. Line a baking sheet with heavy-duty aluminum foil for easy cleanup.
- Trim the stems and remove any ragged outer leaves from the Brussels sprouts, then slice them in half. If some sprouts are particularly large, cut them into quarters to ensure they cook evenly.
- On the prepared baking sheet, mix the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast them in the oven for about 20 minutes, stirring once halfway through, until they are tender and have a golden-brown color.
- Once roasted, drizzle the remaining tablespoon of oil, balsamic vinegar, and honey over the Brussels sprouts. Toss them to ensure they are evenly coated.
- Taste the Brussels sprouts and adjust the seasoning if needed before serving.
Ingredients
- 1½ pounds Brussels sprouts, halved with stems and rough outer leaves removed
- 3 tablespoons extra virgin olive oil, divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Nutritional Values
Calories: 696 | Fat: 42g | Saturated fat: 6g | Carbohydrates: 72g | Sugar: 24g | Fiber: 24g | Protein: 24g | Sodium: 1926mg | Cholesterol: 0
FAQ
- Can I use smaller Brussels sprouts for this recipe?
- While smaller Brussels sprouts are sweeter and more tender, they may cook too quickly and not achieve the desired browning. Opt for larger sprouts for better results.
- How should I prepare the Brussels sprouts before roasting?
- Begin by trimming the stems and removing any ragged outer leaves. Cut the Brussels sprouts in half, and if they are particularly large, consider quartering them to ensure even cooking.
- Why add balsamic vinegar and honey to roasted Brussels sprouts?
- Balsamic vinegar provides a tangy flavor that complements the natural bitterness of the Brussels sprouts, while honey adds a touch of sweetness, creating a well-balanced dish.
- What should I do if my roasted Brussels sprouts are not seasoned to my liking?
- After roasting and tossing with balsamic vinegar and honey, taste the Brussels sprouts. Adjust the seasoning as needed to suit your preference before serving.
- Is this recipe suitable for a gluten-free diet?
- All ingredients used in this recipe are either naturally gluten-free or can be found in gluten-free versions. However, always check the labels to ensure there are no hidden gluten ingredients.
Tips
- When choosing Brussels sprouts, opt for the larger ones as they tend to brown more evenly during roasting, while smaller ones might cook too fast.
- Ensure all Brussels sprouts are cut to a similar size, whether halved or quartered, to promote even cooking.
- Roast the Brussels sprouts on a foil-lined baking sheet for easy cleanup and stir them halfway through the cooking process to ensure they become tender and evenly golden brown.
- After roasting, add the balsamic vinegar and honey to enhance the flavor balance, but taste and adjust the seasoning if needed before serving.
Equipment
- Heavy-duty aluminum foil
