- 1 pound Brussels sprouts, trimmed and halved through the stem
- 1 tbsp olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon soy sauce
Place a rimmed baking sheet in the oven and heat to 450°F.
Place the Brussels sprouts in a large bowl, drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine.
Remove the hot baking sheet from the oven and arrange sprouts on it cut-side down into an even layer.
Roast 10 minutes. Meanwhile, make the glaze by whisking the vinegar, honey, mustard, and tamari or soy sauce together in a small bowl.
Remove the baking sheets from the oven and toss the sprouts with the glaze. Return the baking sheets to the oven and roast until browned and tender, 5 to 10 minutes more, depending on the size of the Brussels sprouts.
Serve warm or at room temperature.
Serves 2-3. From The Kitchn