Honey Balsamic Brussels Sprouts (Printable)
Crispy roasted Brussels sprouts with a sweet honey balsamic glaze, ready in 35 minutes.
# What You’ll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Glaze
02 - 2 tbsp olive oil
03 - 2 tbsp balsamic vinegar
04 - 1½ tbsp honey
05 - 1 garlic clove, minced
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Garnish (optional)
08 - 2 tbsp chopped toasted pecans or walnuts
09 - 1 tbsp grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.
03 - Add the trimmed and halved Brussels sprouts to the bowl and toss thoroughly to coat evenly with the glaze.
04 - Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
05 - Roast for 22 to 25 minutes, stirring once halfway through, until the sprouts are golden brown with crispy edges.
06 - Transfer the roasted Brussels sprouts to a serving dish. Drizzle with any remaining glaze from the pan and toss gently.
07 - Garnish with toasted nuts and grated Parmesan cheese if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The glaze caramelizes in the oven and creates edges so crispy you will eat them straight off the pan before anyone else gets a chance.
- They convert even the most stubborn Brussels sprout skeptics at your table.
02 -
- Overcrowding the pan will steam the sprouts instead of roasting them, so use two sheets if necessary and never let them touch.
- Flipping them halfway through is nonnegotiable because the cut side needs direct heat for that deep caramelization.
03 -
- Substitute maple syrup for the honey if you want a fully vegan version that tastes equally wonderful with a slightly different earthy sweetness.
- Let the baking sheet preheat in the oven for a few minutes before adding the sprouts for an extra sizzle on contact.