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2018 Holiday Recipes

Balsamic-Roasted Brussels Sprouts

If you like Brussels sprouts, you will LOVE this recipe! I always turned my nose up to Brussels sprouts as a kid. That was until I had them ROASTED. Getting them brown and crispy really does wonders on this little cruciferous vegetable. Pair the bitter sprouts with the tangy and sweet balsamic glaze, and you won't be able to put your fork down! Many store-bought balsamic glazes have a ton of added sugar, so I opted for making my own (it's so easy!) and adding a bit of honey for a touch of sweetness.

Balsamic-Roasted Brussels Sprouts


  • 1 lb organic Brussels sprouts

  • 1 T grapeseed or avocado oil

  • 1 tsp salt

  • 1 tsp course-grain black pepper

  • 1/2 cup balsamic vinegar 

  • 2 T honey


1. Preheat oven to 425 degrees Fahrenheit. 

2. Trim the dry/wilted leaves off of the sprouts, and cut the bottoms off. Slice the sprouts in half lengthwise and place in a large bowl.

3. Add the grapeseed or avocado oil, salt, and pepper. Stir well until sprouts are evenly coated.

4. Transfer to a large baking sheet and spread evenly. Place in the oven for 18 minutes, using a spatula to stir and rotate the sprouts every 6-8 minutes or so (this ensures even cooking).

4. While the sprouts cook, pour the balsamic vinegar into a small saucepan and place on the stove on MEDIUM.

5. Using a small whisk, stir frequently. Don't get distracted, because the vinegar can burn easily. 

6. When the vinegar starts to bubble, change the heat setting to MEDIUM-LOW and continue stirring frequently.

7. After about 10 minutes have passed, the vinegar should have reduced by about half. Remove from heat and stir in the honey.

8. Once the Brussels sprouts have finished cooking, transfer them to a large bowl and add the balsamic-honey mixture. You may not use all o the glaze, it depends on how intense a flavor you want. Stir well and serve immediately.

Recipe notes:

  • Oils- a lot of recipes like this call for olive oil. Do not use olive oil for this! Olive oil is not suited for high-heat cooking and becomes carcinogenic when cooked above 350 degrees Fahrenheit. 

  • When making the balsamic reduction, don't walk away! Pay attention to it and stir frequently. It can easily burn- trust me, I made that mistake the first time!

  • You might not use all of the glaze- start by pouring half of it in and sampling the sprouts. You can always save the leftover glaze in an airtight container in the fridge for another recipe!

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