Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper until well coated.
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown and tender, stirring halfway through.
- While the sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat.
- Simmer the mixture, stirring occasionally, until it has reduced by half and becomes syrupy, about 10 minutes.
- Remove the roasted Brussels sprouts from the oven and drizzle with the balsamic glaze before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain crispiness.