Ingredients:

  • 5 lbs Brussels Sprouts, fresh, trimmed, and halved
  • 3 Tablespoons Olive Oil, Extra Virgin
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/3 cup Balsamic Vinegar
  • 3 Tablespoons Honey
  • 1/2 teaspoon Garlic Powder

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the trimmed Brussels sprouts thoroughly with olive oil, salt, and pepper until evenly coated.
  3. Spread the sprouts in a single layer on the prepared baking sheet, ensuring there is space between them. Roast for 15 minutes.
  4. While sprouts roast, combine balsamic vinegar, honey, and garlic powder in a small saucepan. Bring to a simmer over medium heat.
  5. Reduce heat and gently simmer for 5-7 minutes, stirring occasionally, until the mixture has visibly thickened slightly and coats the back of a spoon. Remove from heat immediately.
  6. Remove the sprouts from the oven. Pour about two-thirds of the prepared glaze over the hot sprouts and toss quickly to coat.
  7. Return the glazed sprouts to the baking sheet, spreading them back into a single layer. Roast for an additional 10–15 minutes, watching carefully, until edges are deeply caramelized.
  8. Transfer the roasted sprouts to a serving dish. Drizzle with the remaining reserved glaze immediately before serving.