I never liked Brussels sprouts as a kid. Maybe it was the way my mom prepared them – steamed and served with mayonnaise and soy sauce – or the way they smelled, but you’d never catch me reaching for these bite-size buds. Now I can’t get enough of them, especially when roasted and glazed.
This may be the simplest and most flavorful side I’ve ever made. You simply toss the Brussels sprouts with a little olive oil, salt and pepper and let them roast. After 20 minutes, take them out of the oven, add a dollop of honey and a splash of balsamic vinegar, and you are done. The result: Slightly sticky sweet and sour morsels you’ll want to pop in your mouth one after another.
You can eat these roasted Brussels sprouts hot, at room temperature or cold. (I like throwing leftovers in salad). I’ll warn you: They are extremely addictive. I’ve already made this recipe twice in two days.
Recipe adapted from Once Upon a Chef.
- 1½ pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil, divided
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Preheat oven to 425 degrees.
- Place Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
- Bake for 10 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until Brussels sprouts are caramelized and fork tender.
- Place roasted Brussels sprouts in a large bowl. Add remaining tablespoon olive oil, honey and balsamic vinegar and toss to coat. Season with additional salt and pepper to taste.
Great idea! I didn’t have balsamic vinegar so I used pomegranate, also added some additional seasoning. So good!
That combination sounds delicious – glad you enjoyed the recipe!
These look amazing!, can’t wait to try! It’s always nice to find new recipes for my 12 yr old son who is anaphylaxis & allergic to all dairy, peanuts, tree nuts, eggs, shellfish, avocado, all gourds, all uncooked & some cooked veggies, all fruit & soy milk. We do cook & bake a tremendous amount at home coming up with new recipes & altering my late mothers recipes so they are Alex safe. I love experimenting with foods he can have! I will let you know how this one works for us 🙂
Thanks so much, Melissa! I can’t even begin to imagine how difficult it must be to accommodate your son’s dietary needs and commend you for constantly trying new recipes. Crossing my fingers that this is a hit!
I think I had this wonderful appetizer at the Foundry Grill at Sundance Resort in Utah. It was wonderful and they had topped it with chopped peanuts. Oh my it was delicious!!!
I love the idea of adding nuts for crunch!