If your only frame of reference for Brussels sprouts is hating them as a child, it’s time to give them another try. Roasting the sprouts brings out their natural sweetness. Balsamic vinegar and a little bit of honey combine to make this a tempting sweet-savory side dish. Enjoy it with dinner, and keep it in your back pocket for your Thanksgiving or Christmas dinner.
PREP TIME
10 Min
COOK TIME
20 Min
SERVINGS
4
DIFFICULTY
Easy
Ingredients
- 1 ½ pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar (or balsamic glaze)
- 2 teaspoons honey
Directions
- Preheat oven to 425°F.
- Line a rimmed baking sheet with aluminum foil, or use a silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
- Place roasted Brussels sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Nutrition Facts
Servings: 4 | Calories: 184 | Total fat: 11g | Saturated fat: 1g | Carbohydrate: 19g | Protein: 5g | Fiber: 6g | Sodium: 480mg
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Brussels sprouts
Recipe provided by ThedaCare Outpatient Nutrition and Diabetes Education, courtesy of keviniscooking.com
ThedaCare is pleased to offer nutrition and diabetes care. If you’d like to connect with a registered dietitian or diabetes educator, ask your care team for a referral.
