Honey Balsamic Brussels Sprouts (Printable version)

Crispy roasted Brussels sprouts with a sweet, tangy honey balsamic glaze — an easy, flavorful side.

# 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 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 layer, ensuring they are not overcrowded for maximum crispiness.
05 - Roast for 22–25 minutes, stirring once halfway through, until the sprouts develop golden, crispy edges and are tender inside.
06 - Transfer the roasted Brussels sprouts to a serving dish. Drizzle with any remaining glaze from the pan and toss gently to coat.
07 - Finish with a sprinkle of toasted nuts and grated Parmesan cheese if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The honey balsamic glaze caramelizes in the oven and creates this sticky golden crust that makes you forget you are eating vegetables.
  • These come together on one pan with barely any cleanup which is the real reason I keep making them week after week.
02 -
  • Crowding the pan is the number one enemy of crispy sprouts because they steam instead of roast so use two sheets if needed.
  • Stirring halfway through is nonnegotiable if you want even browning on both sides.
03 -
  • Trim the woody ends right before cooking because cutting them too far in advance dries out the sprouts.
  • Let the baking sheet preheat in the oven for five minutes before adding the sprouts for an extra crispy bottom.

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