Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 25 mins | Yield: 4 Servings
These roasted Brussels sprouts are so good! Serve them with steak and you have yourself a meal to remember! A big thanks to my dear friend, Andrew, for this awesome recipe! I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you have got to give this one a try, I’m telling you! Feel free to tweak this recipe to your liking. I highly recommend you do so! Have a great day, friends. Enjoy!
1 1/2pound Brussels sprouts
3 tablespoons olive oil separated
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons balsamic vinegar (or balsamic glaze – thicker!)
2 teaspoons honey
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Line with foil on a baking sheet.
Remove the outer leaves of the Brussels sprouts, then slice each lengthwise.
Add the sliced Brussels sprouts into a large mixing bowl as well as black pepper, salt, and 2 tbsp of olive oil. Toss everything until well combined.
Move the coated Brussels sprouts onto the prepared baking sheet.
Place it inside the preheated oven and roast the sprouts for 20 minutes or until done.
Remove from the oven and transfer the Brussels sprouts into a large mixing bowl.
Drizzle more olive oil, honey, and balsamic vinegar on top. Toss until well coated.
Add more seasonings if needed.
Serve and enjoy!
Remove any excess liquid from the frozen sprouts.
The roasting time of frozen sprouts usually takes about 40 minutes.
Calories: 184kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 670mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1280IU | Vitamin C: 144.6mg | Calcium: 71mg | Iron: 2.5mg