Sweet & Tangy Brussels Sprouts (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound Brussels sprouts, ends trimmed and halved
02 -
2 tablespoons olive oil
03 -
¾ teaspoon kosher salt
04 -
¼ teaspoon black pepper
05 -
¼ teaspoon smoked paprika
→ For the Glaze
06 -
¼ cup balsamic vinegar
07 -
2 tablespoons honey
08 -
2 grated garlic cloves (using a microplane)
# Instructions:
01 -
Preheat the oven to 450°F (232°C) and place the rack in the middle. Line a baking sheet with parchment paper.
02 -
In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, black pepper, and smoked paprika until well coated. Arrange them on the prepared baking sheet cut side down for maximum caramelization.
03 -
Roast for 18-20 minutes, or until they are crispy on the edges and golden brown.
04 -
While the Brussels sprouts are roasting, make the balsamic glaze. In a small saucepan over medium heat, combine honey, balsamic vinegar, and grated garlic cloves. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Let it cook for about 3 minutes, allowing the flavors to meld and the sauce to slightly thicken. Keep an eye on it, as it may bubble up quickly when stirred. Remove from heat and set aside. The glaze will continue to thicken as it cools.
05 -
Once the Brussels sprouts are done roasting, transfer them to a large bowl and toss with the warm balsamic glaze until evenly coated. Serve immediately and enjoy!
# Notes:
01 -
Storage & Reheating: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat at 375°F (190°C) in the oven or air fryer to restore crispiness. Not recommended for freezing as they may become soggy.