Honey Balsamic Brussels Sprouts (Printable Version)
Crispy oven-roasted Brussels sprouts with a sweet, tangy honey balsamic glaze — an irresistible side dish.
# 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, minced garlic, salt, and black pepper until well combined.
03 - Add trimmed and halved Brussels sprouts to the bowl and toss thoroughly to coat evenly with the glaze.
04 - Spread 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 sprouts are golden brown and crispy at the edges.
06 - Transfer to a serving dish, drizzle with any remaining glaze from the pan, and toss gently. Garnish with toasted nuts and Parmesan if desired. Serve immediately.
# Expert Hints:
01 -
- The honey balsamic glaze turns ordinary Brussels sprouts into something people actually fight over at the table.
- It takes almost no effort but looks and tastes like you spent twice as long making it.
02 -
- Overcrowding the pan is the number one reason sprouts turn out soggy instead of crispy so use two sheets if needed.
- Stirring halfway through is not optional because it ensures even browning on all sides.
03 -
- Let the glaze sit for five minutes after whisking so the garlic infuses into the oil and vinegar before you toss the sprouts.
- Place every sprout cut side down and resist the urge to flip them too early because that flat surface needs direct contact with the hot pan to caramelize properly.