Roasted Brussels Sprouts with Balsamic and Honey

Amazing! The flavors are spot-on and pair well with almost everything! I served this for Easter dinner with rack of lamb and mashed potatoes. Yum! The only issue I had was the cook time. After 15 minutes at 425F they were starting to burn, so I lowered the temp to 375F and cooked 5 more minutes and they were done. I will make these again! The honey and balsamic transform plain old brussels to a whole other level!

Very good! I love brussel sprouts roasted, and this adds a little more flavor. I only roasted mine for about 7 minutes, flipped them, and roasted for another 7 minutes. I added the honey and balsamic after roasting. If you add the honey and balsamic before roasting, you'll want to reduce your oven temp and keep an eye on them or else they'll burn.

First, I hate brussel sprouts. My mom and husband love them, so I have been trying. This was a great way to flavor them so even I loved them. I ate my whole serving. The sweetness of the honey cooks off in the oven so don't be alarmed if the sauce tastes a little sweet. The brittle little sprout leaves that fell off were so delicious that we were fighting over them before the end of the meal. Next time i'm gonna add a little Parmesan cheese! Thanks for the great recipe.

Wonderful!

I used equal parts balsamic vinegar and honey. Recipe came out great. Moist and flavorful.

This turned out really good. I cut back a bit on the honey, just because we don't like it really sweet. This was good. I'll make it again.

I've had two family members who swear they would never eat Brussel sprouts and now one of there favorites! Accompanied with salmon

I was disappointed... Too much pepper, not enough vinegar. I will try again.

Came out very well. Brussel sprouts were tender and had great flavor.

These are awesome!! That end of the balsamic and honey took these brussel sprouts to a whole new level!