Crispy Roasted Brussels Sprouts
Brussels sprouts roasted cut side down until deeply caramelized and crisp, then tossed with honey, balsamic-style vinegar and chili.
- Servings
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Rimmed baking sheet
Instructions
Heat the oven to 425°F with a rack in the lower third.Heat the oven to 220°C with a rack in the lower third.
Toss the sprouts with the oil and salt, then arrange them cut side down on the baking sheet with space between.
Roast without stirring until the cut sides are deep brown and the sprouts are tender, 20–25 minutes.
Whisk the honey, vinegar and pepper flakes, drizzle over the hot sprouts and toss.
Notes
- Cut side down against the hot pan is what gives them their dark, sweet crust.
- Use maple syrup instead of honey for a vegan side.
My notes
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Nutrition estimate
- Calories
- 180
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 11 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
