Description
Bright, caramelized edges and a sweet-tangy finish make these roasted brussels sprouts irresistible. A reliable side that tastes special.
Ingredients
Scale
- 680 g (1.5 lb) brussels sprouts
- 45 ml (3 tbsp) extra-virgin olive oil
- 1 tsp Diamond Crystal kosher salt
- 1/4 tsp freshly ground black pepper
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey (or maple syrup for vegan)
- 5 ml (1 tsp) Dijon mustard
- 15 g (1/4 cup) toasted pecans or walnuts, chopped (optional)
- 15 g (2 tbsp) grated Parmesan (optional)
Instructions
- Prep the Brussels Sprouts: Trim stem ends and remove any loose outer leaves. Cut larger sprouts in half lengthwise.
- Toss with Oil and Seasoning: In a large bowl, combine olive oil, salt, and black pepper. Add sprouts and toss until evenly coated.
- Arrange on the Baking Sheet: Spread sprouts cut-side down on a rimmed baking sheet in a single layer with space between pieces.
- Roast at High Heat: Roast in a preheated oven at 220°C (425°F) for 20–25 minutes, flipping halfway.
- Make the Glaze and Finish: Whisk balsamic vinegar, honey, and Dijon mustard in a small bowl. Drizzle over sprouts and roast an additional 2–3 minutes.
- Garnish and Serve: Remove from oven, sprinkle with Parmesan and pecans if using, and serve hot.
Notes
For a vegan option, replace honey with maple syrup. Avoid overcrowding the pan for the crispiest results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg