Roasted Brussels Sprouts
Yield
- Servings: 4
- Serving size: 1/4 recipe (~120 g cooked)
- Total yield: 450 g (≈1 lb)
Time
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
Ingredients
- Brussels sprouts: 450 g (≈1 lb) — trimmed and halved
- Ghee: 30 g (2 Tbsp) — melted
- Kosher salt: 3 g (¾ tsp)
- Black pepper: 1 g (¼ tsp)
- Balsamic vinegar: 22 g (1½ Tbsp)
- Honey: 42 g (2 Tbsp)
Instructions
1. Preheat oven
- Heat oven to 425°F / 220°C.
2. Season brussels sprouts
3. Roast the brussels sprouts
- Spread Brussels sprouts cut side down on a pan.
- Roast 18-22min until deeply browned and tender.
4. Finish
- Drizzle balsamic vinegar and honey on the sprouts and toss.
- Serve immediately or return to oven for 2-3 min to slightly glaze.
Notes / Make-ahead / Variations
- For extra char, preheat the pan in the oven.
Nutrition
| Nutrient |
Full Recipe |
Per Serving (1/4 recipe (~120 g cooked)) |
| Calories |
584 |
146 |
| Protein |
15.2 g |
3.8 g |
| Fat |
29.2 g |
7.3 g |
| Carbs |
79.2 g |
19.8 g |
| Fiber |
17.2 g |
4.3 g |
| Sugars |
48 g |
12 g |
| Sodium |
1316 mg |
329 mg |