Balsamic Brussel Sprouts
These easy oven-roasted balsamic Brussel sprouts are so good! With a honey and garlic glaze in addition to the balsamic, it makes for a delicious flavor combination.
Servings: 4 servings
Equipment
Ingredients
- 2 pounds brussel sprouts ends trimmed, halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 450˚F. Line a large baking sheet with aluminum foil.
- Place the brussel sprouts directly on the prepared baking sheet. Add olive oil, balsamic, honey, garlic, salt and pepper and toss with your hands until well combined.
- Spread the Brussel sprouts into an even layer. Bake for 25 minutes, stirring the sprouts halfway through cooking time, or until golden brown on the outside and tender on the inside.
- Remove from the oven and serve warm.
Notes
Storage: For that crispy exterior, balsamic Brussel sprouts are best enjoyed right after you’ve made them. But if you do have leftovers, you can store them in an airtight container in the fridge for 3 to 4 days. Either eat them cold, or reheat them at 350ºF in the oven until warmed through. The microwave also works, but it’s not ideal for a crispy texture!
Freezing: I don’t recommend freezing cooked brussel sprouts. The flavor and texture of these just won't be as good after freezing, thawing, and reheating. If you still want to give it a try, store them in an airtight container or freezer bag for up to 3 months. Thaw them in the fridge before reheating according to the instructions above.
Nutrition
Calories: 221kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 351mg | Potassium: 911mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1712IU | Vitamin C: 194mg | Calcium: 104mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
