Honey Balsamic Brussels Sprouts (Print version)

Crispy oven-roasted Brussels sprouts with a sweet honey balsamic glaze, ready in 35 minutes.

# What goes in:

→ 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 kosher salt
07 - ¼ tsp freshly ground black pepper

→ Garnish (optional)

08 - 2 tbsp chopped toasted pecans or walnuts
09 - 1 tbsp grated Parmesan cheese

# Cooking steps:

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, kosher 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, even layer, leaving space between each piece.
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 pan and toss gently. Garnish with toasted nuts and Parmesan if desired. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The honey balsamic glaze caramelizes in the oven and creates these impossibly dark crispy edges that taste like candy.
  • Ten minutes of prep and the oven does all the real work while you focus on everything else.
  • Even people who swear they hate Brussels sprouts will ask for seconds and then the recipe.
02 -
  • Overcrowding the pan is the number one reason sprouts steam instead of roast so give them breathing room or use two sheets.
  • Flipping them halfway through is not optional because the cut side against the pan gets all the caramelization while the rounded side stays soft.
03 -
  • Dry the sprouts thoroughly after washing because any residual water creates steam and steam is the enemy of that crispy texture you are chasing.
  • Let the glaze sit in the bowl for five minutes after whisking so the garlic infuses the oil and the flavors marry before coating the sprouts.

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