Description
This copycat saltgrass brussel sprouts recipe is simple to make at home, with Brussels sprouts that turn crispy on the outside and soft on the inside, plus a sweet and tangy flavor that often wins over people who say they do not like Brussels sprouts.
Ingredients
Scale
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Begin by setting your oven to 425 degrees Fahrenheit, allowing it to reach the full temperature before moving forward. Prepare a baking sheet by lining it with aluminum foil; while optional, this significantly simplifies post-cooking cleanup. Keep the prepared pan aside as the oven continues heating.
- Rinse the Brussels sprouts under cool running water, then thoroughly pat them dry using a clean kitchen towel. Ensuring the sprouts are completely dry is critical, as any residual moisture causes them to steam rather than develop a crisp texture. With a sharp knife, trim away the tough stem end from each sprout, then slice each one vertically in half.
- Transfer the halved Brussels sprouts into a large mixing bowl. Drizzle with two tablespoons of olive oil, one teaspoon of salt, and a quarter-teaspoon of black pepper. Using your hands, toss the ingredients thoroughly, ensuring each sprout half receives a light, uniform coating.
- Empty the seasoned sprouts onto the foil-lined baking sheet, arranging them in a single, even layer without any overlapping. For optimal browning, position as many sprouts as possible with their cut sides facing down. Place the sheet in the preheated oven and roast for 20 to 25 minutes.
- During the roasting period, prepare the accompanying glaze. In a small bowl, combine two tablespoons of balsamic vinegar with one tablespoon of honey. Stir the mixture vigorously until it becomes smooth and fully integrated; reserve it for later use.
- After approximately 20 minutes, inspect the sprouts for doneness; they should exhibit deep browning and crispness along the edges. Remove the baking sheet from the oven and transfer the roasted sprouts back into the original large bowl. Drizzle the honey balsamic glaze over the top and toss gently to achieve an even coating. Serve this Saltgrass Brussel Sprouts Recipe immediately to experience its balanced sweet and tangy flavor profile.
- Prep Time: 1 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 145kcal
- Sugar: 8g
- Fat: 7g
- Saturated Fat: 1g
- Fiber: 5g
- Protein: 4g