Balsamic Brussel Sprouts
Easy oven-roasted Brussel sprouts with balsamic vinegar, olive oil, honey, and garlic until browned and tender.
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
My Top Tip: Spread the sprouts in a single layer with space between the pieces. Use two baking sheets if needed so they roast instead of steam.
Storage: The balsamic Brussel sprouts are best when they're fresh. But you can store leftovers in an airtight container in the fridge for 3–4 days. Either eat them cold, or reheat in the oven at 350ºF until warmed through. The microwave also works, but the sprouts won't be as crispy.
Freezing: I don't recommend freezing cooked Brussel sprouts, because the flavor and texture are best when fresh. 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 and reheat.
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
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