Honey Balsamic Brussels Sprouts (Print Version)
Crispy oven-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
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 brown 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. Garnish with toasted nuts and Parmesan cheese if desired. Serve immediately.
# Expert Advice:
01 -
- The glaze walks the line between sweet and tangy so well that even skeptical eaters come back for seconds.
- Everything comes together on a single baking sheet, which means cleanup is almost effortless.
02 -
- Crowding the baking sheet is the fastest way to steam your sprouts instead of roasting them, so use two sheets if you are doubling the recipe.
- Stirring at the twelve minute mark ensures both sides get direct contact with the hot pan for that irresistible caramelization.
03 -
- Pat the Brussels sprouts completely dry after washing them, because any lingering water droplets will fight against the caramelization you are trying to build.
- Let the honey balsamic glaze sit for five minutes after whisking so the garlic infuses fully before you toss the sprouts in it.