Tangy Brussels Sprouts (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds Brussels sprouts, trimmed at ends and cut in half
02 -
1/4 cup olive oil
03 -
1 1/2 teaspoons kosher salt
04 -
1/4 teaspoon black pepper
→ Glaze
05 -
1/4 cup balsamic vinegar
06 -
2 tablespoons honey
# Instructions:
01 -
Get your oven hot at 450°F with the rack right in the middle.
02 -
Cut off the bottom ends and peel away any bad outer leaves. Slice them in half but keep tiny ones whole.
03 -
Throw the Brussels sprouts in a big bowl with olive oil, salt, and pepper. Mix well and lay them flat, cut-side down on a baking sheet lined with parchment.
04 -
Bake for about 20-25 minutes until they're nicely charred and crispy.
05 -
Stir together honey and balsamic vinegar in the same bowl you used before. Toss the hot, roasted sprouts in this sweet mixture and serve them right away.
# Notes:
01 -
Keep tiny Brussels sprouts whole, but cut the bigger ones in half so they cook faster and soak up more of the tasty glaze.
02 -
You can keep any extras in the fridge for up to 5 days. They're good cold or warmed up in your microwave or oven.