Description
Roasted Brussels Sprouts that are caramelized and crisp, perfect as a side for any meal.
Ingredients
Scale
- 680 g (1.5 lb) Brussels sprouts, trimmed and halved
- 30 ml (2 tbsp) extra-virgin olive oil
- 5 g (1 tsp) kosher salt
- 2 g (½ tsp) freshly ground black pepper
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey or maple syrup
- 15 ml (1 tbsp) lemon juice + 1 tsp lemon zest
- Optional: 30 g (¼ cup) toasted walnuts or pecans, chopped
- Optional: 50 g (about 2 oz) diced pancetta or bacon, cooked until crisp
Instructions
- Preheat your oven to 220°C (425°F) and position a rack in the center.
- Trim the stem ends and remove any torn outer leaves, then halve the Brussels sprouts.
- Toss the sprouts with olive oil, salt, and pepper in a large bowl.
- Spread the sprouts cut-side down on a rimmed baking sheet.
- Roast at 220°C (425°F) for 18–22 minutes until browned.
- Whisk together balsamic vinegar, honey, lemon juice, and zest.
- Toss the roasted sprouts with the glaze and any optional nuts or pancetta.
- Transfer to a serving bowl and garnish as desired.
Notes
For extra crispness, broil for 1–2 minutes after roasting. Use fresh lemon juice for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg