its-ender: I think they look underdone. Plus I would add the liquid after half the bake time & cook off the balsamic & honey versus raw.
dfsna: I roast brussel sprouts all the time and they usually need to cook twice as long. Maybe if they were sauteed then roasted? Also, why would you mix the balsamic honey with the brussel sprouts in the pan? That just seems like a pain in the ass.
Scienscatologist: You’ll get better coverage if you toss everything in a mixing bowl instead of on the sheet pan. Parchment paper will make pan cleanup a lot easier, too.
dvdvd77: Why the oil in the balsamic? I feel like it’s kind of unnecessary.
Also why not reduce the balsamic and make a glaze from it?
v650: Balsamic vinegar is just the best thing ever.
pshah514: My family’s favorite recipe is similar to this.
Balsamic vinegar + soy sauce + olive oil. Salt and pepper to taste. Toss in a bag with cut brussel sproutsz bake at 415 for ~ 14 min for one lb of sprouts.
manfrin: Fucking stop adulterating brussels sprouts. Every time I see a menu with sprouts + bacon or + dressing or whatever, it’s just a cover for shittily making brussels sprouts. All they need is olive oil and salt. They are so fucking delicious when cooked right.
leeloodallas502: I prefer my recipe only because I hate onions.
Brussels sprouts peeled and stem removed.
Put them in a bag with olive oil, salt, and pepper.
Shake the baggy to coat evenly.
Put them on a baking sheet and roast in the oven at 400* for 25 minutes. Every 5-10 minutes pull them out and shake the pan to roll them over.
Once done, put them in a bowl with a lid.
I drizzle a hefty spoonful of honey over them. Then drizzle a good amount of balsamic over them.
Put the lid on and shake it up to coat them.
Serve. My husband says they taste like candy.
blarrick: What’s with the consistency of NOT including measurements in gif recipes? Doesn’t take much more effort. You’re already adding a text overlay to say “oil”, is it that hard to just say “1/3 cup oil”?
BayneInsane: That’s NOT FOOD!
D-DC: Downvoted cus brussel sprouts. They’re irredeemable.
ibejustaman: Looks pretty tasty
-life_starts_now-: Is anyone ever here capable of eating vegetables that aren’t slathered in sugar and oil? lol
Also these look raw as fuck.
GuliblGuy: Throw some sriracha in there
arrrrpeeee: I love brussel sprouts. Mother used to grill them all the time so I’ve definitely got to try and remake the magic with this recipe
MoistStallion: What the hell is that much pepper going to do? Why add it at all?
I always see chefs adding pepper that amounts to nothing.
OptimusSublime: I just use a flat top griddle with the Brussel sprouts pan cut side down in olive oil coated in a thin layer of salt. Flip when golden brown (~10 min) and keep flipping every two minutes until all sides are golden brown.
negativesmurf: Mom’s at it again, trying to trick me into eating those evil little things.
DougEECummings: Full recipe from [TipHero](http://tiphero.com/honey-balsamic-brussels-sprouts/)
**Honey Balsamic Brussels Sprouts**
Serves 4
Prep Time: 10 Minutes
Total Time: 30 Minutes
**Ingredients**
* 1½ pounds Brussels sprouts, trimmed and cut in half
* 1 medium red onion, sliced
* 2 Tablespoons olive oil, divided
* salt and pepper to taste
* 2 Tablespoons balsamic vinegar
* 2 Tablespoons honey
**Directions**
1. Preheat the oven to 425°F / 220°C.
1. Place the trimmed and halved Brussels sprouts and red onions on a sheet pan. Toss them with 1 tablespoon of the olive oil and season them generously with salt and pepper. Place the sheet pan in oven and bake for 20 minutes.
1. In a small bowl combine the balsamic vinegar, remaining olive oil, and honey. Mix until they’re well blended. Drizzle the honey balsamic sauce over the roasted brussels sprouts and toss to coat. Serve immediately
travitanium: The only thing that can make brussel sprouts taste good is two layers of bacon.
BigPandaCloud: The only problem i have with brussels sprouts is the taste.