Ingredients:

  • 5 lbs Brussels Sprouts, trimmed and halved
  • 3 Tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/2 cup Balsamic Vinegar
  • 3 Tablespoons Honey
  • 2 cloves Garlic, finely minced
  • 1 Tablespoon Unsalted Butter (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet if desired.
  2. In a large bowl, combine the trimmed Brussels sprouts with the olive oil, kosher salt, and black pepper. Toss thoroughly until every sprout is lightly coated.
  3. Spread the seasoned sprouts in a single layer on the baking sheet, ensuring they are not overcrowded. Roast for 20–25 minutes, flipping them halfway through, until tender inside and deeply browned or charred on the cut edges.
  4. About 10 minutes before the sprouts finish roasting, prepare the glaze. Combine the balsamic vinegar, honey, and minced garlic in a small saucepan.
  5. Bring the glaze mixture to a gentle simmer over medium heat. Continue simmering gently, stirring occasionally, for about 5–7 minutes until the liquid thickens enough to coat the back of a spoon. Remove from heat and stir in the optional butter until melted.
  6. Immediately transfer the hot, roasted sprouts to a clean serving bowl. Drizzle generously with the warm honey-balsamic glaze and toss quickly to coat evenly. Serve immediately while hot and crispy.