Ingredients
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3 (1 lb) bags baby Brussels sprouts
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1/4 cup olive oil
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3 tbsp balsamic vinegar
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3 tbsp honey
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1 tbsp white sesame seeds
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1 cup store-bought crispy onions
Steps
1
Preheat the oven to to 400°F. Trim the Brussels sprouts and place them on 2 foil-lined baking sheets. Toss with the oil and season with salt (in moderation) and pepper.
2
Roast sprouts 20–30 min., until almost tender, shaking pan occasionally. In a small bowl, whisk together vinegar and honey. Drizzle over sprouts and stir to coat. Bake another 10 min., until sprouts are tender.
3
Transfer sprouts to a large serving plate. Sprinkle the sesame seeds and crispy onions over sprouts.
