Honey Balsamic Brussels Sprouts (Print Page)
Crispy roasted Brussels sprouts with a sweet honey balsamic glaze, ready in 35 minutes.
# What You Need:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Glaze
02 - 2 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 1½ tablespoons honey
05 - 1 garlic clove, minced
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons chopped toasted pecans or walnuts
09 - 1 tablespoon grated Parmesan cheese
# Directions:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing 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 sprout is evenly coated with the glaze.
04 - Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single even layer, ensuring they are not overcrowded for maximum crispiness.
05 - Roast for 22 to 25 minutes, stirring once halfway through, until the sprouts develop deep golden edges and a crispy exterior.
06 - Transfer the roasted Brussels sprouts to a serving dish. Drizzle with any remaining glaze from the baking sheet and toss gently to coat.
07 - Sprinkle with toasted nuts and grated Parmesan cheese if desired. Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The honey balsamic combination creates a sticky, caramelized crust that converts even the most stubborn sprout skeptics.
- Everything comes together on a single baking sheet with ingredients you probably already have in your pantry.
02 -
- Overcrowding the baking sheet is the number one reason sprouts turn out soft instead of crispy, so use two sheets if needed.
- Stirring halfway through the roasting time ensures even browning on all sides rather than burning just one face.
03 -
- Shake the pan after arranging the sprouts so they settle flat against the surface and brown evenly instead of rolling around.
- Toasting the nuts in a dry skillet for two minutes before garnishing wakes up their oils and makes them exponentially more fragrant.