Roasted Brussels Sprouts with Balsamic Vinegar and Honey {AIP}
Servings: 6 servings
Calories: 117kcal
Roasted until crispy and tender, these Brussels sprouts are great on their own but even better with a bit of honey and balsamic vinegar right at the end.👪 If scaling this recipe, do not increase the salt. Keep in mind, you will still need to roast the sprouts in a single layer, so it may require roasting the sprouts separately (which will increase the overall cook time unless you have multiple ovens).
Ingredients
- 1 ½ pounds Brussels sprouts halved, stems removed
- 3 tablespoons avocado oil divided
- ½ teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat the oven to 425℉ and make sure your oven rack is in the center. Line a baking sheet with parchment paper.
- Directly on the parchment-lined sheet, toss the Brussels sprout halves with 2 tablespoons of the oil and the salt. Roast on the center rack, tossing every 5 minutes until tender, brown, and crispy--about 25 minutes.
- Drizzle the roasted sprouts with the remaining tablespoon of oil, the balsamic vinegar, and the honey. Toss to coat. Taste and adjust seasoning if needed. Too bitter? Add more honey. Too bland? Add more salt and vinegar.
Notes
*If you have extra large Brussels sprouts, it's ok to quarter them. I don't mind a little uneven cooking because then you will get some extra crispy bits that way.
Nutrition
Serving: 1side serving | Calories: 117kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 223mg | Potassium: 445mg | Fiber: 4g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg