Honey Balsamic Brussels Sprouts (Printable Version)
Crispy roasted Brussels sprouts in a sweet honey balsamic glaze, ready in 35 minutes.
# What You Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Glaze
02 - 2 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 1½ tablespoons honey
05 - 1 garlic clove, minced
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Garnish (optional)
08 - 2 tablespoons chopped toasted pecans or walnuts
09 - 1 tablespoon grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the 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 until every piece is evenly coated with the glaze.
04 - Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single even layer, leaving space between each piece.
05 - Roast for 22 to 25 minutes, stirring once halfway through, until the sprouts develop golden brown edges and a crispy exterior.
06 - Transfer the roasted Brussels sprouts to a serving dish. Drizzle with any remaining glaze from the pan, toss gently, and garnish with toasted nuts and Parmesan if desired. Serve immediately.
# Expert Suggestions:
01 -
- The honey balsamic combination creates a sticky caramelized crust that makes every bite addictive.
- Everything roasts on a single pan, so cleanup is almost effortless.
02 -
- Crowding the pan is the fastest way to steam your sprouts instead of roasting them, so use two sheets if needed.
- Flipping them halfway through is the small effort that guarantees even browning on both sides.
03 -
- Shaking the pan halfway through roasting instead of flipping each sprout individually saves time and still gives great results.
- Letting the glaze sit on the sprouts for ten minutes before roasting helps the flavor penetrate deeper into the cores.