Roasted Brussels sprouts are a classic side dish that never goes out of style. In this version, the sprouts are roasted until crisp on the outside and tender within, then finished with a sweet-tangy glaze of balsamic vinegar and honey. The caramelization from high-heat roasting pairs beautifully with the glaze, creating a dish that’s both elegant enough for the holiday table and simple enough for a weeknight dinner.
INGREDIENTS:
1 1/2 pounds small Brussels sprouts, trimmed and halved
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey or maple syrup
METHOD:
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
Place Brussels sprouts in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Spread the sprouts cut-side down in a single layer on the baking sheet. Roast for 20–25 minutes, stirring once halfway through, until the sprouts are golden brown and crisp on the edges.
Meanwhile, in a small saucepan over medium-low heat, whisk together balsamic vinegar and honey (or maple syrup). Simmer for 2–3 minutes until slightly thickened. Remove from heat.
Transfer the roasted sprouts to a serving bowl and drizzle with the balsamic-honey glaze. Toss gently to coat. Serve warm.
YIELD: 4-6 servings
