Honey Balsamic Roasted Brussels Sprouts These Honey Balsamic Roasted Brussels Sprouts are not only beyond easy to prepare, but I guarantee they will be gone in no time so make plenty! Instructions. Preheat oven to 400°F. Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Roasted Brussels sprouts are insanely delicious and you're sure to convince the picky eaters with these recipes! Find recipes to jazz up your sprouts with bacon, balsamic, apples, nuts and much more! Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined. Roast until the brussels sprouts are crispy on the. Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Serve roasted Brussels sprouts hot or at least warm. Out of the oven, they will keep warm and yummy for up to 30 or even 45 minutes if you cover them and set them in a warm place. Roasted Brussels sprouts are my sister Karen’s contribution to our holiday dinners. Ridiculously easy to make, there’s not much to it. You can roast them right in a cast iron frying pan in the oven, which is helpful if your regular roasting pan is already in use. And a large cast iron pan is just the right size to hold a pound of sprouts. Preparation. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.