Description
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
¼ cup sliced almonds, toasted
2 oz goat cheese, crumbled
1 teaspoon fresh thyme leaves (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them in a single layer on the baking sheet.
Roast for 20-25 minutes, flipping halfway, until golden and crispy.
In a small bowl, whisk together balsamic vinegar and honey. Drizzle over the roasted Brussels sprouts and toss to coat.
Transfer to a serving dish and top with toasted almonds, crumbled goat cheese, and fresh thyme if using. Serve warm.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Kcal: 220 kcal per serving
Servings: 4
