Honey Balsamic Brussels Sprouts (Printable)
Crispy 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 Steps:
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 ensure even coating 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 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 Tips:
01 -
- The honey balsamic glaze caramelizes in the oven and creates this sticky, dark, candy-like crust on every edge that converts even the most stubborn sprout skeptics.
- Everything comes together on a single baking sheet with zero fussy techniques, which means you can focus on your main dish while these handle themselves.
02 -
- Overcrowding the pan is the single fastest way to end up with soggy sprouts because they steam each other instead of roasting so use two sheets if needed.
- Flipping them halfway through is not optional if you want even browning on both sides and that shatteringly crisp texture.
03 -
- Shake the pan after placing the sprouts so they settle flat on their cut sides because maximum contact with the hot metal is what creates that deep brown crust.
- Taste the glaze before tossing it with the sprouts and adjust the honey or vinegar until the sweet and sour balance makes you happy.