Ingredients
- 2 lbs Brussels sprouts - bottoms sliced off and sliced in half
- ¼ cup olive oil
- 3 minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup honey
- ½ cup balsamic vinegar
- 2 tablespoon brown sugar
- 1 tablespoon dijon mustard
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and slice the bottoms off of 2 lbs Brussels sprouts. Peel off the outer layer of each one, then slice them in half.
- In a large bowl, mix together ¼ cup olive oil, 3 minced garlic cloves, 1 teaspoon salt and ½ teaspoon ground black pepper.
- Add the 2 lbs sliced Brussels sprouts to the bowl and toss them with the sauce until evenly coated.
- Spread the brussels sprouts onto the baking sheet in a single layer. Bake for 30-35 minutes, tossing halfway through, or until edges are crispy and also soft inside when poked with a fork.
- While the Brussels sprouts are baking, add ½ cup balsamic vinegar, ¼ cup honey, 2 tablespoon brown sugar, 1 tablespoon dijon mustard and ½ teaspoon red pepper chili flakes to a saucepan. Bring this to a simmer over medium heat, while stirring slowly but constantly. Let simmer until the sauce has thickened to a syrup consistency, about 10 minutes.
- Add the Brussels sprouts to a large serving dish and drizzle the balsamic sauce overtop. Sprinkle with freshly grated parmesan cheese (optional). Serve and enjoy.
Nutrition Info
Calories: 226kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 463mg | Potassium: 640mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1192IU | Vitamin C: 129mg | Calcium: 79mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
