Our roasted Brussels sprouts recipe will make converts out of even the biggest vegetable critics.
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
- 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