Roasted Brussels Sprouts
HB-10064 · Hand-built original · American
Halved Brussels sprouts roasted cut side down, tossed in a butter, garlic, honey and balsamic sauce and finished with parmesan.
AmericanAppetizer30 minGluten-freeEgg-free
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 pound Brussels sprouts stem removed and cut in half
- 2 tablespoons olive oil
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper more to aste
- 2 tablespoons unsalted butter
- 1/2 tablespoon garlic finely minced
- 1/2 to 1 teaspoon red pepper flakes
- 1 to 2 tablespoons honey or maple syrup
- 1 tablespoon balsamic vinegar
- parmesan, according to taste
Method
- Heat the oven to 425°F.
- Trim the stems from the sprouts and halve them, keeping the halves even in size so they cook at the same rate.
- Toss the sprouts with the olive oil, salt, smoked paprika and black pepper.
- Lay them cut side down on a baking sheet — a preheated sheet crisps them even better — and roast 15 minutes.
- While they roast, melt the butter in a pan over medium heat and stir in the garlic, honey or maple syrup, red pepper flakes and balsamic vinegar, simmering 1 to 2 minutes.
- Pull the sprouts out, pour the sauce over them and toss them around in it, then return them to the oven for 3 minutes more.
- Scatter plenty of grated parmesan over the sprouts as they come out of the oven and serve them hot.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).