Roasted Brussels Sprouts
Roasted Brussels sprouts are caramelized and crispy on the outside, tender inside, with a savory-sweet balsamic finish. High-heat roasting transforms them from bitter to irresistible. They are an easy, healthy side that even sprout skeptics will love.
- ⏱ 30 min
- 📊 easy
- 🍽 Family
Ingredients
- 700 g Brussels sprouts, halved
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp garlic powder
- to taste salt and pepper
Instructions
- Preheat the oven to 220C (425F).
- Toss the halved sprouts with olive oil, garlic powder, salt, and pepper.
- Spread them cut-side down in a single layer on a baking sheet.
- Roast for 20 to 25 minutes until deeply browned and crisp.
- Whisk the balsamic and honey together and drizzle over the hot sprouts.
- Toss and serve immediately.
💡 Chef's tip
Do not crowd the pan; give the sprouts space so they roast and brown instead of steaming into softness.
Roasting cut-side down at high heat is the trick to deeply caramelized, crispy sprouts, as the flat surface makes full contact with the hot pan.
Nutrition (per serving)
- Calories: 150 kcal
- Protein: 4 g
- Carbs: 16 g
- Fat: 9 g
