Honey Balsamic Roasted Brussel Sprouts


1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed

3 tablespoons extra virgin olive oil

3/4 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

1 teaspoon raw honey


Preheat oven to 425 degrees.

Line a baking sheet with parchment paper. In a large bowl, toss Brussels sprouts with 2 tablespoons olive oil, sea salt and pepper. Transfer the Brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.

Place Brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar (my favourite brand) and raw honey; toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Jodie Campbell