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Ingredients
- 1.5 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
Before you start
Equipment You'll Need
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Chef's knife
- Cutting board
Safety Tips & Important Notes
Follow these for best results and safety.
- Make sure Brussels sprouts are completely dry before tossing with oil for maximum crispiness.
- Don't overcrowd the baking sheet or the sprouts will steam instead of roast.
- For extra flavor, add minced garlic during the last 5 minutes of roasting.
- The smaller the Brussels sprouts, the faster they cook, so adjust timing accordingly.
Instructions
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Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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Trim the stem ends off the Brussels sprouts and remove any yellowed outer leaves, then cut each sprout in half lengthwise.
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Place the halved Brussels sprouts in a large bowl and toss with olive oil, salt, and black pepper until evenly coated.
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Arrange the Brussels sprouts cut-side down on the prepared baking sheet in a single layer, ensuring they don't overlap.
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Roast for 20 to 25 minutes, until the edges are crispy and browned and the sprouts are tender when pierced with a fork.
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Remove from the oven and immediately drizzle with balsamic vinegar, tossing gently to coat.
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If using honey, drizzle it over the sprouts and toss again for a touch of sweetness.
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Transfer to a serving dish and serve warm.
Chef's notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F oven for 5 to 7 minutes to restore crispiness.
This dish pairs well with roasted meats, fish, or as part of a vegetarian grain bowl.
For a variation, sprinkle with grated Parmesan cheese right after removing from the oven.
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