Roasted Brussel Sprouts
Brussel sprouts lighted coated in olive oil and roasted in the oven are only made better by adding a quick balsamic glaze after roasting. This makes a great side dish.
Servings 6 servings
Equipment
- 1 Baking tray
Ingredients
- 1 lb brussel sprouts cleaned and halved
- 2 tbsp olive oil
- 1 dash salt to taste
- 1 dash black pepper to taste
Balsamic Glaze
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 525 and line baking tray with foil.
- Place halved sprouts on the baking tray and drizzle with olive oil. Add salt and pepper. Toss right on the tray to evenly coat the spouts. Then spread them out.
- Bake sprouts for 20 minutes…flipping them at the 10 minute mark.
- While the sprouts roast, whisk together the glaze ingredients.
- After removing the sprouts from the oven, drizzle the glaze over them and stir lightly to make sure they're evenly coated. Serve warm and enjoy!