Recipes · Side dishes
Oven-Roasted Brussels Sprouts
AI-written · not yet kitchen-tested
In a hot oven Brussels sprouts turn crisp outside and tender inside, and the bitterness fades. A spoonful of honey and a few drops of balsamic vinegar make a side dish that even skeptics eat.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) Brussels sprouts
- 3 tbsp olive oil
- salt and pepper to taste
- 1 tbsp honey
- 1 tbsp white balsamic vinegar
- 40 g (1.4 oz) walnuts coarsely chopped
- 30 g (1.1 oz) Parmesan shaved (optional)
Method
- Preheat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection.
- Cut off the dry stem end of each sprout and remove any wilted outer leaves. Halve the sprouts and quarter large ones.
- Toss with the olive oil, salt and pepper and place cut side down on a baking sheet lined with parchment paper. Use a single layer if possible, and do not stack them.
- Roast for 20 minutes, until the undersides are dark brown and the leaves are crisp at the edges.
- Stir the honey and balsamic vinegar together, pour over the sprouts, scatter the walnuts on top and bake for another 5 minutes.
- Serve hot, with shaved Parmesan if you like.
Tip: If the sprouts are packed too tightly, they steam in their own moisture instead of roasting. Spread them over two baking sheets instead.
Tip: Without the honey and Parmesan, this side dish is vegan.