Ingredients
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon water
- 2 teaspoons Dijon mustard
- 3 garlic cloves, chopped
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- Black pepper, to taste
- 1 pound Brussels sprouts, trimmed and halved
- 1 shallot, thinly sliced
Instructions
- In a large bowl, combine olive oil, brown sugar, balsamic vinegar, water, Dijon mustard, garlic, Italian seasoning, salt, and pepper. Add Brussels sprouts and shallot, tossing to coat. Set aside.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- Spread Brussels sprout mixture on the sheet pan with cut side down. Sprinkle additional brown sugar on top.
- Bake for 25 minutes until sprouts are tender and lightly charred, flipping halfway if desired.
Notes
- Use pre-prepared sprouts to save prep time.
- Preheat the baking sheet for maximum caramelization.
- Place sprouts cut-side down to enhance browning.
- Do not overcrowd the pan to avoid steaming; give sprouts space for air circulation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 7g
- Sodium: 204mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
