Glazed Brussels Sprouts

This recipe comes from Once Upon a Chef and is the perfect side dish at any gathering! The sweetness of the agave and balsamic pairs beautifully with the bitterness of the Brussels sprouts.

Glazed Brussels Sprouts

Ingredients

1-1/2 pounds Brussels sprouts, halved and stemmed

3 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar (I use Mountain Town Olive Oil Co. 18 Year Aged Balsamic Vinegar)

1 teaspoon agave or vegan honey (I may have even used molasses, I don't remember honestly!)

Method

Preheat oven to 425°F and set an oven rack in the middle position. 

Line a baking sheet with heavy-duty aluminum foil.

Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. 

Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts, then toss to coat evenly. 

Season to taste.