Ingredients
Scale
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 1½ tablespoons honey
- 1 teaspoon Dijon mustard (optional)
- 1 small garlic clove, finely minced (optional)
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Trim and halve the Brussels sprouts; pat them dry.
- In a large bowl, toss the sprouts with olive oil, salt, and pepper.
- Spread the seasoned sprouts cut-side down on a parchment-lined baking sheet.
- Roast for 20–25 minutes until golden brown and crispy, flipping halfway through.
- While roasting, combine balsamic vinegar, honey, and Dijon mustard in a saucepan over medium heat; simmer for 2–3 minutes until slightly thickened.
- Toss the hot roasted sprouts with the warm glaze immediately after baking.
- Serve hot, optionally garnished with red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: About 3/4 cup (100g)
- Calories: 120
- Sugar: 9g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg