Roasted Honey Balsamic Brussels Sprouts. Let’s talk about Thanksgiving side dishes, it is the ultimate decision as to how many should you make, traditional or non, savory or sweet. I have the perfect simple to prepare side dish that is sure to please even the pickiest of palates.
These Brussels Sprouts are roasted at a higher temperature which makes them a rich golden brown and super crisp. Toss them with a bit of balsamic vinegar and honey, you have a super addictive healthy vegetable side dish. These little bites of deliciousness are ready in less than 30 minutes! This dish combines both savory and sweet in this tender roasted vegetable dish making it the perfect holiday side dish or heck anytime side dish.
Try these Roasted Honey Balsamic Brussels Sprouts at your next holiday gathering, you will not be disappointed!
Enjoy!
Ingredients:
- 1-1/2 Pounds brussels sprouts, halved and base cut off
- 3 Tablespoons Extra virgin olive oil
- 3/4 teaspoon Sea salt
- 1/2 teaspoon Ground black pepper
- 1 Tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 5 slices cooked bacon, diced
Instructions:
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper or a silpat. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
Transfer the brussels sprouts to baking sheet and roast, until caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Add in diced bacon and stir to combine.
Adjust salt and pepper if necessary, then serve.
Pin this Roasted Honey Balsamic Brussels Sprouts recipe to your favorite vegetable, side dish or holiday Pinterest board for later!
Roasted Honey Balsamic Brussels Sprouts
Roasted Honey Balsamic Brussels Sprouts. The perfect holiday side dish ready in 30 minutes! The combination of savory balsamic vinegar with sweet honey makes these roasted Brussels Sprouts simply addicting!
- 1-1/2 Pounds brussels sprouts (halved and base cut off)
- 3 Tablespoons Extra virgin olive oil
- 3/4 teaspoon Sea salt
- 1/2 teaspoon Ground black pepper
- 1 Tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 5 slices cooked bacon (diced)
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper or a silpat. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
- Transfer the brussel sprouts to baking sheet and roast, until caramelized, about 20 minutes.
- Place brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Add in diced bacon and stir to combine.
- Adjust salt and pepper if necessary, then serve.