Brussels sprout is a healthy vegetable, touted to have anti-cancer properties and contains good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

  • Servings: 6
  • Total Time: 30 Minutes

INGREDIENTS Of Roasted Brussels Sprout in Balsamic Vinegar

  • 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

INSTRUCTIONS Of Roasted Brussels Sprout in Balsamic Vinegar

    1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. In a large bowl, combine the Brussels sprouts with 2 tablespoons of olive oil, kosher salt and pepper.
    2. Transfer the Brussels sprouts to a baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
    3. Return the Brussels sprouts to a bowl. Add the rest of the olive oil, balsamic vinegar and honey and mix to coat.
    4. Taste and adjust the seasoning if necessary, then serve. If you have very large Brussels sprouts, cut them into quarters.
    5. They should all be cut to roughly the same size to ensure even cooking.