Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts
One of 50 roasted brussels sprouts recipes we measured
331 cooks on www.onceuponachef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 5% |
| salt | 1% | 0% |
| sweetener | 1% | 0% |
| acid | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lb Brussels sprouts, (halved, stems and ragged outer leaves removed (see note)) |
| 41 g | 3 tablespoons extra-virgin olive oil |
| 4 g | 3/4 teaspoon kosher salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 15 g | 1 tablespoon balsamic vinegar |
| 7 g | 1 teaspoon honey |
Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Jen, As with any of your recipes that I have tried (I have tried many!), my family loves this recipe. I would like to make it on New Years'a Day and want to double it. Will this affect the crispiness? Should I use two pans? Any words of wisdom and guidance” — a cook, 5.0★
“My first time roasting Brussels sprouts. So glad I found this recipe! The balsamic vinegar and honey definitely kick it up a notch. My husband is still talking about them. I’m sure roasted Brussels will become a regular addition to our holiday dinners.” — a cook, 5.0★