Crispy Balsamic Honey Brussels
6
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #21149
September 30, 2015
Categories: Dinner, Side Dishes, Vegetables, Brussels sprouts, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Spring more
"These are so wonderful. I saw the recipe on facebook and had to try it. OMG it was so delicious I had to share. Jaime Primak Sullivan is the one who posted the recipe, I didn't change a thing. It is so delicious!"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (132.1 g)
- Calories 130.6
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 28.9 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 4.3 g
- Sugars - 8.2 g
- Protein - 3.9 g
- Calcium - 48.4 mg
- Iron - 1.7 mg
- Vitamin C - 96.4 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 425.
Step 2
Line baking sheet with foil.
Step 3
Cut in half 1 1/2 lbs of brussels sprouts, toss in a bowl with 1 tablespoon of extra virgin olive oil and sprinkle with S&P.
Step 4
Roast for the sprouts for 20 min. Remove from oven and place back in bowl.
Step 5
Toss well with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar & 2 tablespoons honey. Coat evenly and enjoy.
Tips & Variations
No special items needed.
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