Honey Balsamic Roasted Brussels Sprouts
Sweet and savory caramelized Brussels sprouts.
  • CourseSalad, Side dish
  • CuisineThanksgiving, Vegetarian
Servings
4people
Servings
4people
Ingredients
  • 1 1/2lbs. Brussels sprouts, stems removed and halved
  • 3Tbsp. olive oil, separated
  • 2tsp. Velvet Bees honey butter
  • 2Tbsp. balsamic vinegar
  • 1pinch kosher salt
  • 1pinch black pepper, freshly ground
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. In large bowl, toss Brussels sprouts with 2 Tbsp. olive oil, salt, and pepper.
  3. Transfer Brussels sprouts to baking sheet and roast, approximately 20 minutes or until golden brown. Stir occasionally to ensure even browning.
  4. Remove from oven and place Brussels sprouts back in large bowl. Add honey butter, balsamic vinegar, and remaining Tbsp. of olive oil to bowl. Toss to coat evenly.
  5. Taste and adjust seasoning as needed. Serve warm.
Recipe Notes

Adapted from onceuponachef.com.

Honey Balsamic Roasted Brussels Sprouts
Print Recipe
Sweet and savory caramelized Brussels sprouts.
  • CourseSalad, Side dish
  • CuisineThanksgiving, Vegetarian
Servings
4 people
Servings
4 people
Ingredients
  • 1 1/2 lbs. Brussels sprouts, stems removed and halved
  • 3 Tbsp. olive oil, separated
  • 2 tsp. Velvet Bees honey butter
  • 2 Tbsp. balsamic vinegar
  • 1 pinch kosher salt
  • 1 pinch black pepper, freshly ground
Servings: people
Units:
Instructions
  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. In large bowl, toss Brussels sprouts with 2 Tbsp. olive oil, salt, and pepper.
  3. Transfer Brussels sprouts to baking sheet and roast, approximately 20 minutes or until golden brown. Stir occasionally to ensure even browning.
  4. Remove from oven and place Brussels sprouts back in large bowl. Add honey butter, balsamic vinegar, and remaining Tbsp. of olive oil to bowl. Toss to coat evenly.
  5. Taste and adjust seasoning as needed. Serve warm.
Recipe Notes

Adapted from onceuponachef.com.

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