A delightful twist on roasted Brussels sprouts with a touch of sweetness and tanginess.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and optimal caramelization of the Brussels sprouts.
In a large bowl, combine the Brussels sprouts, red onion, and pecans.
Cut the Brussels sprouts in half for better roasting and flavor absorption.
Drizzle the mixture with canola oil, honey, and balsamic vinegar. Sprinkle with salt and pepper, and toss until evenly coated.
Use your hands to mix for even coating and to ensure all pieces are seasoned.
Spread the mixture evenly on a large ungreased jellyroll pan.
Avoid overcrowding the pan to allow proper roasting and caramelization.
Roast in the oven, stirring once halfway through, until the Brussels sprouts are browned and tender, about 20-25 minutes.
Stirring halfway ensures even cooking and prevents burning.
Transfer the roasted mixture to a serving bowl and toss with butter to coat.
Adding butter at the end gives a rich and glossy finish to the dish.
Serve warm and enjoy your Honey Balsamic Roasted Brussels Sprouts!
Garnish with a sprinkle of fresh herbs like parsley for added color and flavor.
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