This is my very first time trying Brussels Sprouts and I’m obsessed. These turned out to be so yummy, and I’ve been making them a lot because they are so simple. I’m excited to make these delicious veggies with different flavor combinations!
1 1/2 lbs brussels sprouts
3 Tbsp olive oil, divided
3/4 tsp kosher salt
1/2 tsp black pepper
2 Tbsp balsamic vinegar
2 tsp honey
Preheat your oven to 425 degrees.
Line a baking sheet with aluminum foil or use a baking mat.
Trim off the outer, dry leaves and cut the bottom off and slice the sprouts lengthwise.
In a large bowl, toss Brussels sprouts with 2 Tbsp olive oil, salt and pepper to coat thoroughly.
Transfer the sprouts to a baking sheet and roast until tender and caramelized, about 20 minutes. Place the sprouts back in the bowl, add remaining Tbs olive oil, balsamic vinegar and honey and toss to coat evenly. Taste to season with salt and pepper.
Recipe Source: Kevin is Cooking