I didn’t start experiencing a lot of different foods until after college. It’s not that I was a picky eater – I definitely wasn’t. But growing up, my mom only made certain types of food. And in college, you only get so much variety in a dining hall.
My fiance is also a huge food lover and together we started post-college life with a journey of discovering new foods. Brussels sprouts appeared at Trader Joe’s one summer. They were still attached to the stalk and were sold at an incredible price. He bought some and found a recipe to roast them.
And guys, Brussels sprouts done right are good. It’s magical that you can take a vegetable, cover it in olive oil, salt, and pepper, and it will be delicious. It’s so simple and eating vegetables will never have to be a chore again.
This recipe can certainly be doubled, but do not crowd the pan. If you crowd the pan while roasting vegetables, they might end up steaming instead of roasting.
I’m always a fan of a good sheet pan meal. Enjoy!
Roasted Brussels Sprouts
Ingredients
- 1.5 lbs Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 425°F.
- Toss Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper.
- Place on a sheet pan and roast for 10 minutes. Stir, then roast for another 10 minutes or until browned.
- Optional: turn on broiler and broil for 3 minutes on top rack.
- Remove from oven and drizzle the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey.
