
How To Make Roasted Brussels Sprouts with Balsamic Vinegar & Honey
Roasted brussels sprouts are already good on their own, but the combination of honey and balsamic vinegar takes this dish to the next level.
Serves:
Ingredients
- 1½lbsbrussels sprouts,halved, stems and ragged outer leaves removed
- 3tbspextra virgin olive oil
- ¾tspkosher salt
- ½tspfreshly ground black pepper
- 1tbspbalsamic vinegar
- 1tsphoney
Instructions
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Preheat oven to 425 degrees F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
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Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast for about 20 minutes, stirring once halfway through, until tender and golden brown.
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Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly.
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Taste and adjust seasoning, if necessary, then serve.
Nutrition
- Calories:Â 114.84kcal
- Fat:Â 7.10g
- Saturated Fat:Â 1.01g
- Monounsaturated Fat:Â 4.95g
- Polyunsaturated Fat:Â 0.89g
- Carbohydrates:Â 11.70g
- Fiber:Â 4.36g
- Sugar:Â 3.86g
- Protein:Â 3.87g
- Sodium:Â 264.36mg
- Calcium:Â 49.48mg
- Potassium:Â 447.38mg
- Iron:Â 1.67mg
- Vitamin A: 43.14µg
- Vitamin C:Â 96.39mg
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