A wonderful Holiday side dish from the Campbell family. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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The Campbell Family’s Roasted Brussel Sprouts
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A wonderful Holiday side dish from the Campbell family. Read more recipes from the Wildwood Family Cookbook here.…
Ingredients
- 1 1/2 lbs (680 g) brussel sprouts
- 3 tbsp (45 ml) olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp (30 ml) 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 tbsp 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 tbsp 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
Photo by Nathan Lemon on Unsplash 
Frequently Asked Questions
Why does this recipe split the olive oil between two steps — some before roasting and some after?
The recipe uses 2 tbsp of the 3 tbsp olive oil to coat the sprouts before roasting at 425°F, which promotes caramelization on the cut surfaces. The remaining 1 tbsp is added after roasting along with the 2 tbsp balsamic vinegar and 2 tsp honey — tossing the hot sprouts in fresh oil and the sweet-acid glaze at the end keeps the dressing bright and prevents it from burning in the oven.
Can I use frozen Brussels sprouts instead of fresh?
Yes — the instructions include a note specifically for frozen: thaw them first, shake off the excess water, then roast at the same 425°F for 40 minutes instead of 20, or until golden brown and crispy.
