Roasted Brussels Sprouts with Balsamic

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• Salt, pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup toasted pecans
• Flaky salt

Method

1. Toss sprouts with oil, salt, pepper. Place cut-side down on sheet pan.

2. Roast 425°F for 20–25 min until deeply browned and crispy on the cut side.

3. Drizzle with balsamic and honey. Scatter pecans. Finish with flaky salt.

What You're Practicing

• Cut-side DOWN is the key — maximum flat surface contact with the hot pan = maximum browning.
• Don't crowd — single layer, space between each sprout.