Roasted Brussels Sprouts with Honey (Printable Version)

Tender Brussels sprouts caramelized to perfection, then coated in a sweet honey and tangy vinegar glaze for a delightful side.

# What You Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
05 - 1/4 teaspoon garlic powder

→ Finishing

06 - 2 tablespoons honey
07 - 1 tablespoon apple cider vinegar or balsamic vinegar

# How to Make It:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine the trimmed and halved Brussels sprouts with olive oil, kosher salt, freshly ground black pepper, and garlic powder (if using), tossing thoroughly until all sprouts are evenly coated.
03 - Spread the seasoned Brussels sprouts in a single, even layer on the prepared baking sheet. For optimal caramelization, ensure the cut sides are facing down.
04 - Roast for 20 to 25 minutes, stirring the Brussels sprouts halfway through the cooking process, until they are tender-crisp and deeply golden-brown.
05 - Remove the roasted Brussels sprouts from the oven. While still hot, drizzle generously with honey and apple cider vinegar (or balsamic vinegar), then toss thoroughly to ensure an even coating.
06 - Serve immediately as a delightful side dish. Garnish with additional freshly ground black pepper if desired.

# Expert Advice:

01 -
  • They transform even the most skeptical sprout-averse eaters into true believers – trust me on this one!
  • It's the easiest way to get a sophisticated, savory-sweet side on the table with minimal fuss and maximum flavor.
02 -
  • Don't overcrowd the baking sheet; giving them space is crucial for roasting rather than steaming.
  • The vinegar at the end is non-negotiable; it perfectly balances the honey's sweetness and brings out all the flavors.
03 -
  • If your Brussels sprouts are particularly small, you can leave them whole, but make sure to cut an "X" in the bottom for even cooking.
  • Don't wash the sprouts immediately before roasting; excess moisture will prevent them from crisping up properly.

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