Roasted Brussels Sprouts with Honey Balsamic Glaze

March 21st, 2016


1 bag Brussels sprouts, trimmed
1-2 tablespoons olive oil
Salt and pepper

3 tablespoons honey
2-tablespoon balsamic vinegar


Heat the oven to 425 degrees. Roast for about 25 minutes or until dark and nicely browned. Transfer to a serving bowl. In a small bowl, mix together the honey and vinegar. Drizzle the sauce over the Brussels sprouts and serve hot.

*These can also be deep fried for a crunchier and more decadent sprout. Please use a splatter top, as even when seemingly very dry, these little sprouts make quite a hot mess.

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