Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts

We love that these Brussels sprouts are so simple and flavorful - easy enough for a weeknight, but tasty enough for a dinner party or holiday dinner.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 150kcal

Author Karly Campbell

Ingredients

1 ½ pounds fresh Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
3 tablespoons honey
3 tablespoons balsamic vinegar
1 teaspoon dijon

Instructions

Preheat oven to 425 degrees. Place a large rimmed baking sheet in the oven while it preheats.
Trim the ends off the Brussels sprouts and cut in half. Drizzle with the oil and sprinkle with the salt.
Arrange the Brussels sprouts onto the hot baking sheet in a single layer.
Roast for 18-20 minutes or until golden brown around the edges and as tender as you'd like. Do not stir for the best results.
While Brussels sprouts are cooking, whisk together the honey, balsamic vinegar, and dijon in a large bowl.
Add the roasted Brussels sprouts to the bowl with the sauce and toss to coat.
Serve hot.

Notes

The photos show parchment paper lining the baking sheet, but we've found we get the best crispy edges on the sprouts when you skip the parchment paper.

For maximum crispy edges, arrange Brussels sprouts cut side down on the baking sheet when roasting.

Nutrition