1 1/2 pounds Brussels sprouts, halved,
stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
- 1. Preheat oven to 425 degrees.
- 2. Line a baking sheet with aluminum foil. In a large bowl, toss Brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the Brussels sprouts to a baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
- 3. Place Brussels sprouts back in the bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
*If you have some Brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Recipe from Once Upon a Chef