Honey Balsamic Brussels Sprouts (Printable version)
Crispy roasted Brussels sprouts in 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 kosher salt
07 - ¼ tsp freshly ground black pepper
→ Garnish
08 - 2 tbsp chopped toasted pecans or walnuts
09 - 1 tbsp freshly grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, kosher salt, and black pepper until well combined.
03 - Add the trimmed and halved Brussels sprouts to the bowl and toss thoroughly until every sprout is evenly coated with the glaze.
04 - Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single, even layer without overcrowding.
05 - Roast for 22 to 25 minutes, stirring once halfway through, until the sprouts are deeply golden with crispy, caramelized edges.
06 - Transfer the roasted Brussels sprouts to a serving dish. Drizzle with any remaining glaze from the pan, toss gently, garnish with toasted nuts and Parmesan if desired, and serve immediately.
# Expert tips:
01 -
- The honey balsamic glaze walks that perfect line between sweet and tangy, making each bite incredibly addictive without feeling heavy.
- Everything roasts on one pan, which means cleanup is almost nonexistent and your kitchen smells like a fancy bistro for hours afterward.
02 -
- If you crowd the baking sheet even a little, the sprouts will steam in their own moisture instead of roasting, and you will end up with something soggy and sad instead of caramelized and magical.
- Flipping them exactly once halfway through gives the cut sides enough uninterrupted contact with the hot pan to develop a real crust, which is where all the flavor lives.
03 -
- Trim the sprouts right before cooking rather than hours ahead, because cut Brussels sprouts oxidize and lose their bright flavor the longer they sit around waiting.
- If your balsamic vinegar is very young and watery, simmer it in a small saucepan for two minutes to reduce it slightly before whisking it into the glaze, and the extra concentration of flavor will transform the entire dish.