My quick balsamic roasted brussel sprouts are tossed with olive oil, tangy balsamic vinegar, and sweet honey – the flavor is out of this world! These delightfully crispy brussel sprouts are the ultimate easy veggie side dish!
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or heavy duty aluminum foil.
Either on the baking sheet or in a bowl, coat the brussel sprouts with 1 tablespoon of the olive oil and season with salt and pepper. Toss to coat thoroughly, then spread in an even layer on your prepared baking sheet.
1 lb brussel sprouts, 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper
Oven roast at 425°F (218°C) for 15 minutes, then stir and return to the oven for an additional 10 minutes. Continue cooking for an additional 5 minutes for extra crispy brussel sprouts.
Remove from the oven and toss with the remaining tablespoon of olive oil, balsamic vinegar, and optional honey. Serve immediately.
½ tablespoon balsamic vinegar, ½ teaspoon honey
Cut brussel sprouts into half or quarters so that they are roughly the same size. This way they roast evenly and are all at the same level of tenderness.