Honey Balsamic Brussels Sprouts (Printer-friendly)
Crispy roasted Brussels sprouts coated in a sweet, tangy honey balsamic glaze — a perfect side.
# 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
# How to Prepare:
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 to coat.
07 - Garnish with toasted nuts and grated Parmesan cheese if desired. Serve immediately while warm.
# Expert Advice:
01 -
- The glaze gets sticky and almost candy like on those crispy edges, and you will find yourself picking at the darkened bits left on the parchment.
- These convert sworn Brussels sprout haters, which I have witnessed firsthand at three separate Thanksgiving dinners.
- Ten minutes of prep and the oven does all the real work while you handle everything else.
02 -
- Overcrowding the pan creates steam instead of caramelization, so use two sheets if needed rather than piling them close together.
- Flipping them halfway through is non negotiable because the cut side needs direct heat for the full effect but the rounded tops will burn if left face down too long.
03 -
- Shake the pan after arranging the sprouts so they settle flat against the metal, which gives you far more even browning on the cut sides.
- Taste the glaze before tossing it with the sprouts and adjust the honey or vinegar to your preference, because some balsamics are sweeter than others.