Tons of people have PTSD from eating brussels sprouts as kids (Mom, relax, I’m obviously talking about a friend). Settle down, this isn’t the kind you’d ever try to pass on to the family dog. I turned a new leaf and can eat this entire pan myself, it’s that good.
By glazing the sprouts with honey and balsamic, you cut any bitterness from the vegetables. Plus we’re using FROZEN brussels sprouts here, because I’m always ready to make delicious and easy food. If that doesn’t convince you, I don’t know what will.
Honey Balsamic Brussels Sprouts
1 lb frozen brussels sprouts, thawed a few minutes
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
Fake bacon crumbles, optional
2 tablespoons balsamic vinegar
2 tablespoons honey
- Preheat the oven to 400ºF. Line a baking sheet with aluminum foil and set aside.
- Slice the brussels sprouts in half. Toss with the oil, salt, and pepper then transfer to the prepared pan. Arrange in a single layer and roast until caramelized and tender, about 20 minutes. Remove from the oven.
- Add fake bacon crumbles, if using. Mix the balsamic and honey together, then brush over the brussels sprouts. Adjust salt to taste. Return to the oven for 10 minutes.
- Serve hot.