Description
Sweet, tangy, and perfectly roasted—these Brussels sprouts are anything but boring. With a golden caramelized glaze, crispy edges, and a garlic-kissed finish, this double batch is ideal for cozy dinners or crowd-pleasing holiday spreads. We’ve added a few chef-inspired twists to take them to the next level.
Ingredients
2 lbs Brussels sprouts, trimmed and halved
2 tbsp avocado oil
1 tsp sea salt
1 tsp freshly ground black pepper
4 tbsp extra virgin olive oil
4 tbsp honey
8 tbsp balsamic vinegar
4 cloves garlic, grated or finely minced
Twist Additions:
Zest of 1 lemon (added after roasting for brightness)
¼ tsp red pepper flakes (optional, for a little heat)
¼ cup toasted chopped pecans or walnuts (for crunch)
Shaved Parmesan (for garnish, optional but delicious)
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
Toss Brussels sprouts with avocado oil, salt, and pepper. Spread in a single layer, cut side down.
Roast for 20–25 minutes, flipping halfway, until deeply golden and crispy on the edges.
While roasting, whisk together olive oil, honey, balsamic vinegar, and garlic in a small saucepan. Warm gently over low heat until slightly thickened.
Drizzle glaze over roasted Brussels sprouts and toss to coat.
Top with lemon zest, red pepper flakes, nuts, and Parmesan just before serving.
- Prep Time: 10 minutes
- Cook Time: 20–25 mins
Nutrition
- Calories: 170 / Serving
- Sugar: 9g / Serving
- Fat: 10g / Serving
- Carbohydrates: 16g / Serving
- Fiber: 4g / Serving