Honey Balsamic Brussels Sprouts (Printable)
Crispy roasted Brussels sprouts with a sweet, tangy 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
# Directions:
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, 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 and crispy at the edges.
06 - Transfer the roasted Brussels sprouts to a serving dish. Drizzle with any remaining glaze from the pan and toss gently to coat.
07 - Garnish with toasted nuts and grated Parmesan cheese if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The honey balsamic glaze caramelizes in the oven and creates this sticky, charred crust that makes you forget you are eating something healthy.
- They come together on one pan with zero fussy techniques, which means you can make them while handling three other dishes for a dinner party without breaking a sweat.
02 -
- Overcrowding the pan traps steam and turns your crispy sprouts into a sad, soggy mess, so use two sheets if necessary.
- Flipping them halfway through roasting is the secret to getting caramelization on both sides without burning one edge.
03 -
- Let the baking sheet preheat in the oven for five minutes before adding the sprouts and you get an instant sear on the cut sides that changes everything.
- A tiny splash of balsamic vinegar drizzled over the finished sprouts right before serving adds a bright, acidic punch that makes people ask what your secret is.