Brussels sprouts have made an appearance on every “most hated vegetable” list since the beginning of time. It took some trial and error for us to find a Brussels sprouts recipe that we liked, but this dish takes these tiny cabbages to a whole new level. Now we can’t get enough of the stuff!
It’s no secret that roasting vegetables brings out their natural flavor. This dish takes lightly-salted and roasted sprouts and tosses them in a balsamic and honey glaze. The combination of tart and sweet highlights the earthy, slightly bitter taste of the Brussels sprouts. This recipe makes a perfect side for a standard meat and potatoes dinner, but it’s also elegant enough for a dinner party. Plus, it’s easy to double this recipe when we need to feed a crowd. Our roasted Brussels sprouts recipe will make converts out of even the biggest vegetable critics.
The Best Roasted Brussels Sprouts
30 minutes to prepare serves 6
- 4 cups Brussels sprouts, halved and trimmed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 425°F.
- Place Brussels sprouts in a large bowl, sprinkle with salt and pepper, and drizzle with olive oil. Stir to coat.
- Transfer Brussels sprouts to a large sheet pan. Roast 20-25 minutes or until sprouts are tender and edges start to brown.
- Return Brussels sprouts to bowl. Add balsamic vinegar and honey. Toss to coat.
Recipe adapted from Kevin Is Cooking