Honey Balsamic Brussels Sprouts (Printable Version)
Crispy roasted Brussels sprouts with a sweet honey balsamic glaze. Ready in 35 minutes.
# Ingredient List:
→ 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
08 - 2 tbsp chopped toasted pecans or walnuts
09 - 1 tbsp grated Parmesan cheese
# How to Make:
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 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.
07 - Garnish with toasted nuts and grated Parmesan cheese if desired. Serve immediately.
# Expert Tips:
01 -
- The glaze caramelizes in the oven and creates this sticky, charred edge that makes you forget vegetables are supposed to be boring.
- They reheat beautifully the next day, if you somehow end up with leftovers, which honestly never happens at my house.
02 -
- Overcrowding the pan is the number one reason these turn out soft instead of crispy, use two sheets if necessary.
- Flipping them halfway through is not optional, the cut side needs time face down to caramelize but the rounded side will burn if left untouched.
03 -
- Trim the stems flush but do not cut too deep or the leaves will fall apart before they get crispy.
- Let the glaze sit on the sprouts for five minutes before roasting so the vinegar starts to penetrate the layers.