Roasted Brussels Sprouts
Time
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
Servings: 4
Serving: about 1 cup (120 g / ~4 oz)
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
- Toss 450 g (≈1 lb) Brussels sprouts in:
- 30 g (2 Tbsp) ghee
- 3 g (¾ tsp) kosher salt
- 1 g (¼ tsp) black pepper
3. Roast the brussels sprouts
- Spread Brussels sprouts cut side down on a pan.
- Roast 18–22 min until deeply browned and tender.
4. Finish
- Drizzle 22 g (1½ Tbsp) balsamic vinegar and 42 g (2 Tbsp) 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 (about 1 cup or 120 g / ~4 oz) |
|---|---|---|
| Calories | 612 | 153 |
| Protein | 15.6 g | 3.9 g |
| Fat | 31.2 g | 7.8 g |
| Carbs | 79.2 g | 19.8 g |
| Fiber | 17.6 g | 4.4 g |
| Sugars | 47.6 g | 11.9 g |
| Sodium | 1284 mg | 321 mg |