Balsamic Brussel Sprouts

roasted Brussel sprouts with balsamic glaze

5 from 2 votes

Roasted Brussel sprouts are drizzled in a honey and balsamic dressing for a delicious sweet and tangy vegetable side dish. Quick and easy to make, they are a great accompany to so many meals and are a great holiday addition.

Prep Time10

Cook Time15

Total Time25

Calories: 184

Course: Side Dish

Servings: servings

Author: Neli Howard

Ingredients

1.5 lbs Brussel sprouts outter leaves removed and cut in half
2 Tablespoon extra virgin olive oil
1 teaspoon salt
½ teaspoon black pepper

Balsamic honey vinaigrette:

2 Tablespoon balsamic vinegar
1 Tablespoon olive oil
2 teaspoon honey

Instructions

Preheat the oven to 425 F and line a baking sheet with parchment paper or aluminum foil.
Add cut Brussel sprouts to the baking sheet and drizzle with olive oil, season with salt, black pepper and toss to coat.
Turn sprouts cut side down and roast brussel sprouts at 425 F stirring halfway through, for about 15 minutes - 17 minutes, until tender and golden brown.
Mix the balsamic honey vinaigrette in a small bowl. Just before serving, drizzle the vinaigrette over the roasted Brussel sprouts and toss to coat evenly. Taste and adjust seasoning if necessary.

Video

Notes

Make sure you have good quality balsamic vinegar. It adds a lot of flavor and you want one that tastes really great.
Add the honey balsamic vinaigrette after roasting the Brussel sprouts, otherwise, the sprouts will be soggy and won't crisp up in the oven.
Don't overcrowd your baking sheet, the sprouts should be in a single layer. If they are overcrowded, they will steam rather than roast and you won't get those crispy edges.
Place the sprouts cut side down to get nice crispy edges.
Roast at a high temperature to get the desired crispy outer leaves.
Stir the sprouts halfway through cooking so that they cook evenly all the way around.

Nutrition

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