Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: White miso paste for added flavor
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the Brussels sprouts by cutting off the tough stem and halving any large ones.
- Toss the Brussels sprouts in olive oil, garlic powder, salt, and pepper. Spread them out in a single layer on a large baking sheet.
- Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until golden brown and tender.
- While the sprouts roast, prepare the honey balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, stirring occasionally, for 5-7 minutes, until the glaze thickens slightly.
- Season with salt and pepper to taste. If desired, add a spoonful of white miso paste for extra savory depth.
- Once the Brussels sprouts are roasted, transfer them to a bowl and pour the glaze over them. Toss to coat evenly.
- Serve immediately and enjoy!
Notes
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 160 kcal | Servings: 4 servings