Ingredients
Scale
- 1.5 lbs Brussels sprouts, ends trimmed and halved lengthwise
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons high-quality balsamic vinegar
- 2 tablespoons honey
- Optional: 1/2 teaspoon red pepper flakes for heat
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, wash your Brussels sprouts, trim the woody ends, and slice them in half through the stem. If any outer leaves fall off, keep them! They become extra crispy and delicious in the oven.
- Place the halved sprouts on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Use your hands or a spatula to toss them thoroughly, ensuring every piece is well-coated. Spread them out in a single layer, turning most of them cut-side down for maximum browning.
- Slide the baking sheet into the oven and roast for 20 to 25 minutes. About halfway through, give the pan a shake or toss the sprouts with a spatula to ensure even cooking. The sprouts are done when they are tender on the inside and the outer leaves are dark brown and crispy.
- While the sprouts roast, whisk together the balsamic vinegar and honey in a small bowl until smooth. Once the sprouts come out of the oven, drizzle the honey-balsamic mixture over them while they are still hot. Toss gently to coat and serve immediately.
- Cook Time: 35 minutes
- Diet: Vegetarian