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40min
6 servings
0
These tender, caramelized Brussels sprouts are coated in a sweet and tangy balsamic glaze, then finished with a sprinkle of zesty lemon juice. The result is a deliciously balanced side dish that's perfect for holiday meals or everyday dinners.
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Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Read instructions and get ready to cook
Preheat the oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Cut the sprouts in half lengthwise.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and lightly caramelized, stirring once halfway through cooking.
While the Brussels sprouts roast, in a small saucepan, whisk together the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat and cook until it thickens slightly, about 3-5 minutes.
Zest and juice the lemon.
Remove the Brussels sprouts from the oven and transfer them to a large bowl. Pour the balsamic glaze over the sprouts and toss to coat evenly.
Sprinkle the lemon zest and juice over the glazed Brussels sprouts, tossing to combine.
Transfer the glazed Brussels sprouts to a serving dish and serve hot as a side dish.
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