Eosinophilic Esophagitis Friendly Classic Honey Balsamic Brussels Sprouts
Total time35 min
Prep time10 min
Cook time25 min
5.0(12)
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved through the stem
- 3 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 pinch red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats — a hot pan gives the cut sides a head start on browning.
- 2
In a large mixing bowl, toss the halved Brussels sprouts with the olive oil, salt, and black pepper until evenly coated.
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