Ingredients
Scale
- 1 lb Brussels sprouts, ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons high-quality balsamic vinegar
- 1 tablespoon honey
- Optional: Red pepper flakes for a hint of heat
Instructions
- Preheat your oven to 425°F (220°C). For easy cleanup and the best browning, you can use a large rimmed baking sheet. If you prefer extra crispy sprouts, place the baking sheet in the oven while it preheats so the vegetables hit a hot surface immediately.
- In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, salt, and pepper. Ensure every sprout is evenly coated in oil, as this is what allows them to crisp up properly. If you are using red pepper flakes, add them during this stage.
- Spread the sprouts onto the baking sheet in a single layer. For the best texture, turn the sprouts cut-side down; this maximizes contact with the hot pan and creates a deep golden-brown crust. Roast for 15 to 20 minutes, or until the sprouts are tender and the outer leaves are dark and crispy.
- While the sprouts roast, whisk together the balsamic vinegar and honey in a small bowl. Once the sprouts are finished roasting, remove them from the oven and immediately drizzle the honey-balsamic mixture over them while they are still on the hot pan. Toss gently to coat and return to the oven for 2 more minutes to set the glaze.
- Cook Time: 30 minutes
- Diet: Vegetarian, Gluten-Free