Restaurant-Style Brussels Sprouts
Restaurant-Style Brussels Sprouts
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, zested
- 2 tablespoons balsamic glaze
- 1 tablespoon hot honey
- 1/4 teaspoon kosher salt, for serving, or to taste
Instructions
- 1
Preheat your oven to 425°F. Place two large baking sheets inside the oven as it preheats.
⏱️ 15 min•🌡️ 425
- 2
While the oven preheats, prepare the Brussels sprouts. Trim off the tough bottoms of each sprout and then cut them in half lengthwise.
⏱️ 5 min
- 3
In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil until evenly coated.
⏱️ 2 min
- 4
Once the oven has reached 425°F and the preheat signal sounds, carefully remove the hot baking sheets from the oven. Drizzle 1 tablespoon of olive oil onto each baking sheet, spreading it to coat the surface.
⏱️ 1 min
- 5
Arrange the olive oil-coated Brussels sprouts cut-side down in a single layer on the prepared baking sheets. This ensures maximum browning and crispiness. Season generously with salt and freshly ground black pepper.
⏱️ 3 min
- 6
Return the baking sheets to the oven and roast for 25 minutes, or until the Brussels sprouts are tender and deeply browned and caramelized on the cut sides.
⏱️ 25 min•🌡️ 425
- 7
Once roasted, transfer the Brussels sprouts to a clean large bowl. Add the lemon zest, balsamic glaze, and hot honey. Toss gently until all the sprouts are evenly coated.
⏱️ 3 min
- 8
Serve the Restaurant-Style Brussels Sprouts immediately, garnished with a sprinkle of kosher salt for an extra pop of flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, zested
- 2 tablespoons balsamic glaze
- 1 tablespoon hot honey
- 1/4 teaspoon kosher salt, for serving, or to taste
Instructions
- 1
Preheat your oven to 425°F. Place two large baking sheets inside the oven as it preheats.
⏱️ 15 min•🌡️ 425 - 2
While the oven preheats, prepare the Brussels sprouts. Trim off the tough bottoms of each sprout and then cut them in half lengthwise.
⏱️ 5 min - 3
In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil until evenly coated.
⏱️ 2 min - 4
Once the oven has reached 425°F and the preheat signal sounds, carefully remove the hot baking sheets from the oven. Drizzle 1 tablespoon of olive oil onto each baking sheet, spreading it to coat the surface.
⏱️ 1 min - 5
Arrange the olive oil-coated Brussels sprouts cut-side down in a single layer on the prepared baking sheets. This ensures maximum browning and crispiness. Season generously with salt and freshly ground black pepper.
⏱️ 3 min - 6
Return the baking sheets to the oven and roast for 25 minutes, or until the Brussels sprouts are tender and deeply browned and caramelized on the cut sides.
⏱️ 25 min•🌡️ 425 - 7
Once roasted, transfer the Brussels sprouts to a clean large bowl. Add the lemon zest, balsamic glaze, and hot honey. Toss gently until all the sprouts are evenly coated.
⏱️ 3 min - 8
Serve the Restaurant-Style Brussels Sprouts immediately, garnished with a sprinkle of kosher salt for an extra pop of flavor.
⏱️ 1 min