Side
Balsamic Roasted Brussels Sprouts
Crispy, deeply browned Brussels sprouts with a sweet-tart balsamic glaze.
⏱ 32 min (10 min prep, 22 min cooking)
🍽 Serves 4 · about 3/4 cup
budget
vegetariangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Sprouts
- 1½ lb Brussels sprouts, trimmed and halved
- 3 tbsp Olive oil
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Glaze
- 1½ tbsp Balsamic vinegar
- 1 tsp Honey
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet, small bowl.
- Heat the oven to 425°F.
- Toss the sprouts with the oil, salt and pepper on the baking sheet. Turn them cut side down in one layer.
- Roast 18 to 22 minutes, without stirring, until the cut sides are deep brown and a knife slides in easily.
- Stir the vinegar and honey together, drizzle over the hot sprouts and toss.
Make aheadTrim and halve the sprouts up to 3 days ahead. Leftovers keep 3 days in the fridge.
↺ LeftoversReheat in a hot oven or skillet so they crisp again; chop into a grain bowl.
🧒 With kidsThe browned leaves that fall off are like chips. Let kids have the crispiest ones.
Meatless swapAlready meatless; toss with 4 strips of crumbled cooked bacon for a meat version.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.