Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp honey
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/2 cup pecans, toasted and chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts in a bowl with olive oil, salt, and pepper until evenly coated.
- Drizzle honey and balsamic vinegar over the Brussels sprouts, tossing again for even coverage.
- Spread the sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through.
- Once golden brown, remove from the oven and immediately sprinkle toasted pecans on top. Toss gently before serving.
Notes
- For added sweetness, consider mixing in dried cranberries or swapping pecans for walnuts.
- Store leftovers in an airtight container for up to three days; reheat in the oven to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg