Roasted Brussels Sprouts w/ balsamic vinegar & honey

1 lb Brussels sprouts, halved and outer leaves removed
2-3 tablespoons extra virgin olive oil
1/2 tsp sea salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey

Preheat oven to 425 and line your baking sheet with heavy-duty aluminum foil. Directly on the prepared baking sheet, toss the Brussels with 2 tablespoons of the oil, the salt and pepper. Roast, stirring halfway through, until tender and golden brown, about 20 minutes. Drizzle the remaining tablespoon oil, the balsamic vinegar, and the honey over the roasted Brussels sprouts. Toss to coat evenly then bake for an additional 15-20 minutes. Serve warm.

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