Ingredients:

  • 5 lbs Brussels Sprouts (trimmed and halved)
  • 3 Tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp Honey
  • 2 cloves Garlic (minced finely)
  • 1/4 cup Toasted Pecans (roughly chopped, optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Ensure they are evenly coated.
  3. Spread sprouts in a single layer on the prepared baking sheet, ensuring they have space for crisping. Roast for 20 minutes.
  4. While roasting, prepare the glaze: In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a gentle simmer, whisking occasionally. Reduce heat to low and cook for 3–5 minutes until the glaze thickens slightly. Stir in minced garlic during the final minute, then remove from heat.
  5. After 20 minutes, remove sprouts from the oven. Drizzle half of the prepared balsamic glaze over the hot sprouts and toss gently on the sheet. Return to the oven for another 5–8 minutes until deeply caramelized and tender-crisp.
  6. Remove from the oven. Transfer the sprouts to a clean serving bowl. Drizzle with the remaining glaze and toss lightly. Sprinkle with toasted pecans (if using) immediately before serving.