Really Good Brussels Sprouts
Transform your side dish game with this mouthwatering recipe for *Really Good Brussels Sprouts*! These roasted Brussels sprouts are caramelized to perfection, boasting a crisp-tender texture and golden edges. Tossed in a luscious balsamic-honey glaze and finished with a hint of fresh garlic, this dish balances savory, sweet, and tangy flavors like no other. With just 10 minutes of prep and a quick 20-minute roast, this easy recipe is perfect for weeknight dinners or holiday feasts. Optional parsley adds a pop of freshness, making this vibrant dish as visually appealing as it is delicious. These roasted Brussels sprouts are guaranteed to become your new go-to veggie side!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large garlic cloves
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons fresh parsley (optional)
Instructions
Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
Rinse the Brussels sprouts under cold water and pat them dry with a kitchen towel. Trim the ends and remove any yellow or damaged outer leaves. Slice the sprouts in half lengthwise.
In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down. This ensures better caramelization.
Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the Brussels sprouts are tender and have golden crispy edges. Stir or flip them halfway through roasting to ensure even cooking.
While the Brussels sprouts are roasting, finely mince the garlic cloves and set them aside.
In a small mixing bowl, whisk together the balsamic vinegar and honey until smooth. Set this glaze aside.
Once the Brussels sprouts are finished roasting, remove the baking sheet from the oven and sprinkle the minced garlic over the hot Brussels sprouts. The residual heat will mellow the garlic flavor.
Drizzle the balsamic-honey glaze over the Brussels sprouts and gently toss them to ensure they are evenly coated.
Transfer the Brussels sprouts to a serving dish and garnish with freshly chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 31.4 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
