Ingredients:

  • 1.5 pounds Brussels sprouts (about 680 grams), trimmed and halved
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup honey (80 grams)
  • 1/4 cup balsamic vinegar (60 ml)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon olive oil (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prepare the Brussels sprouts by trimming stems, removing damaged leaves, and halving each sprout lengthwise.
  3. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  4. Spread the sprouts on the prepared baking sheet and roast for 20-25 minutes, shaking or flipping midway, until caramelized edges are visible.
  5. Meanwhile, make the honey balsamic glaze by combining honey and balsamic vinegar in a small saucepan over medium heat. Bring to a simmer, stirring constantly, and cook for 3-5 minutes until slightly thickened. Optionally, whisk in Dijon mustard.
  6. Transfer roasted Brussels sprouts to a large bowl, drizzle with the warm glaze, and toss gently to coat evenly.
  7. Serve immediately, garnished with extra salt and pepper if desired.