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  • Bettina Applewhite

Honey Balsamic Roasted Brussel Sprouts

Brussel sprouts are one of my favorite foods. I love using these vegetables everywhere I can. They are great as sides for your holiday meals. But don't just take my word for it. Try them out.

Brussels sprouts have been gaining popularity and they’re popping up on menus in restaurants all around the country. There are so many ways to prepare them. If you haven’t tried them in awhile and all you remember are those colorless, mushy, boiled or steamed Brussels sprouts let me reintroduce you to Brussels sprouts. Try them roasted.

There are lots of different ways to prepare your Brussel sprouts. This is a simple roasted recipe that you can use as a gateway back into Brussel sprouts. It's sweet and tangy and delicious.

Trim the outer leaves on your sprouts and cut them in half through the stem for even cooking and to make them golden brown.

This recipe is quick for weeknights and meal prep. It gives a lot of flavor so I will be making this again and again.

Honey Balsamic Roasted Brussel Sprouts

Serves 4 as a side


1 lb Brussel sprouts, trimmed and cut in half down the stem

1 Tbsp Olive oil

2 Tbsp Balsamic vinegar

2 tsp Honey

Salt & Pepper, to taste


  1. Preheat oven to 425 degrees. In a large bowl, toss brussel sprouts and olive oil. Season sprouts with salt and pepper.

  2. Place brussel sprouts on a baking sheet, cut side down. Roast in oven for 20 - 25 minutes, stirring sprouts halfway through.

  3. While sprouts are cooking, in a large bowl, combine honey and balsamic vinegar. (You can substitute 1 Tbsp of brown sugar instead of honey if you want to keep this recipe vegan)

  4. Once sprouts are nicely browned, toss in vinegar mixture and serve warm.


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