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Roasted Brussels Sprouts

Yields1 Serving

 2-3 cups(ish) Brussels sprouts
 1 Tbsp. olive oil
 1 Tbsp. balsamic vinegar
 2-3 Tbsp. honey
 sea salt and freshly ground black pepper

Preheat the oven to 450F. Trim the stem ends of your Brussels sprouts and cut large ones in half. Toss in oil and add salt and pepper, then spread out on a rimmed baking sheet (lined with parchment or foil if you want to minimize cleanup). Roast for 20 minutes, or until tender and started to get charred. While they're still warm, toss the Brussels sprouts in balsamic vinegar and honey and serve immediately.