A wonderful Holiday side dish from the Campbell family. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
PrintThe Campbell Family’s Roasted Brussel Sprouts
Ingredients
Scale
- 1 1/2 lbs brussel sprouts
- 3 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
- Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
- In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
- Transfer the brussel sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
- Place brussel sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
- Note: If using frozen, thaw and shake off excess water. Roast for 40 minutes instead of 20, or until they are golden brown and crispy.
- Category: Side Dish
- Cuisine: American
Photo by Nathan Lemon on Unsplash
