Roasted Brussels Sprouts with Honey Balsamic
- Anthology of Crumbs
- Sep 29
- 1 min read
Updated: Sep 30
1
Searing the Beef
Bacon adds savory depth while walnuts add nutty crunch.
For a vegetarian version, leave out bacon and use nuts only.
Maple syrup can replace honey for a variation.
Best served warm from the oven.
Notes
1
Preheat oven to 425°F 218°C. Line a baking sheet with parchment paper.
2
Trim outer leaves and cut sprouts in half. Pat dry to remove moisture.
3
In a large bowl, toss sprouts with olive oil, salt, and pepper until coated.
4
Spread in a single layer on the sheet. Roast for 20 to 25 minutes, shaking the pan once, until tender and caramelized.
5
Transfer to a serving bowl. Toss with balsamic vinegar and honey. Add walnuts or bacon if desired. Serve warm.
Instructions
1 1/2 lb brussels sprouts (trimmed and halved)
3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp balsamic vinegar
1 Tbsp honey
1/4 cup toasted walnuts (optional)
3 slices bacon (cooked and crumbled optional)
Roasted Brussels Sprouts with Honey Balsamic
Anthology of Crumbs
Brussels sprouts become deeply flavorful in the oven, their edges crisp and their centers tender. A drizzle of balsamic and honey brings a balance of sweet and tangy. Finish simply or stir in walnuts or bacon for extra texture and richness.
Servings :
6
Calories:
Prep Time
10 min
Cooking Time
25 min
Rest Time
0
Total Time
35 min
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