Honey Balsamic Brussels Sprouts (Printable)
Crispy roasted Brussels sprouts with a sweet honey balsamic glaze, ready in 35 minutes.
# What You 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:
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 22–25 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 glaze walks that perfect line between sweet and tangy without being heavy or cloying.
- Everything roasts on a single pan so cleanup is almost nonexistent.
02 -
- Overcrowding the pan is the fastest way to steamed soggy sprouts instead of crispy ones so use two sheets if needed.
- Flipping them halfway through is the small move that turns a good batch into a great one.
03 -
- Shake the pan after the flip rather than stirring with a spatula to keep the flat sides intact for better browning.
- A squeeze of lemon juice right at the end brightens the whole dish and cuts through the sweetness in a way that makes people ask what your secret is.