Glenda Thompson This recipe for roasted brussels sprouts and balsamic glaze makes a tasty dish with a caramelized crunch on the outside while staying soft inside. Adding a mix of balsamic vinegar and honey enhances the flavor, for an easy to prepare meal that’s both delicious and healthy.
Selecting Quality Brussels Sprouts
The first key is to pick out great sprouts. Opt for the smaller ones with deep green leaves when they’re in season, from late fall to early winter. Stay away from sprouts that are yellow, brown, or look damaged. These might taste bitter. Smaller brussels sprouts are usually sweeter and more tender. Larger ones can be a bit stronger in flavor.
Preparing Brussels Sprouts for Roasting
Start by washing the brussels sprouts well in cold water. Get rid of any dirt and cut off the stem. Also, take off any leaves that don’t look good. Cut them in half lengthwise. This makes sure they cook evenly and get a really nice caramelized outside when roasting.
Nutritional info
• Calories: 118 kcal
• Carbohydrates: 8 g
• Protein: 2 g
• Fat: 9 g
Ingredients
• 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed
• 3 tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
Cooking instructions
- Preheat your oven to 425°F (220°C) and set an oven rack in the middle position.
- Line a baking sheet with heavy-duty aluminum foil.
- On the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, salt, and pepper.
- Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, balsamic vinegar, and honey over the roasted Brussels sprouts.
- Toss to coat evenly.
- Taste and adjust seasoning, if necessary, then serve.
