Preheat oven to 425°F.
Line a baking sheet with aluminum foil
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussel 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 22 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 217.1mg||7 %|
|Potassium 539.9mg||14 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 9.3g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 87
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