Description
These Brussels sprouts roast to a crisp-edged, tender interior before getting drenched in a warm honey-balsamic garlic glaze that caramelizes into sticky, tangy-sweet perfection with each bite.
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 clove garlic minced
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Trim the stem ends off the Brussels sprouts and cut them in half.
- In a large bowl, toss the sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the sprouts in a single layer on the prepared baking sheet.
- Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and tender.
- Meanwhile, in a small bowl, whisk together honey, balsamic vinegar, and minced garlic.
- Remove the sprouts from the oven, drizzle the honey balsamic mixture over them, and toss gently to coat.
- Return to the oven for 3 to 5 minutes to caramelize the glaze, then serve immediately.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- Adjust the honey and balsamic vinegar ratio to suit your taste.
- Fresh Brussels sprouts yield the best texture and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.