A five-star recipe for oven-roasted Brussels sprouts is Jenn Segal's Roasted Brussels Sprouts with Balsamic Vinegar and Honey. For this recipe, toss the Brussels sprouts in olive oil, salt and pepper, and then roast until caramelized. Coat in more olive oil, as well as balsamic vinegar and honey to serve.
Roasted Brussels Sprouts with Balsamic Vinegar and Honey
This quick and easy recipe yields six servings.
Prep Time: 10 min.
Cook Time: 20 min.
Ready In: 30 min.
- 1 1/2 lbs., Brussels sprouts
- 3 tbsp., extra virgin olive oil
- 3/4 tsp., kosher salt
- 1/2 tsp., freshly ground black pepper
- 1 tbsp., balsamic vinegar
- 1 tsp., honey
- Prepare Brussels sprouts
- Prepare for cooking
Cut each sprout in half and remove the stems and ragged outer leaves. When chopped, the sprouts should all be of a similar size, so cut larger ones into quarters if necessary.
Heat the oven to 425 F and line a baking sheet with foil. In a bowl, toss the chopped sprouts with 2 tablespoons of the olive oil, the kosher salt and the black pepper.
Roast on the baking sheet, tossing occasionally, for around 20 minutes, or until evenly browned and caramelized.
Remove from the oven and toss the sprouts in a bowl with the rest of the olive oil, the balsamic vinegar and the honey. Season to taste and serve.