Honey Balsamic Brussels Sprouts (Print View)

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 freshly grated Parmesan cheese

# How-To 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, 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 layer, ensuring space between each piece for proper caramelization.
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 sprouts to a serving dish. Drizzle with any remaining glaze from the pan, toss gently, and garnish with toasted nuts and Parmesan if desired. Serve immediately.

# Expert Hints:

01 -
  • The honey balsamic combination creates a sticky, glossy coating that makes even skeptical eaters reach for seconds without hesitation.
  • Roasting at high heat transforms humble sprouts into something with real crunch and depth, and the whole thing comes together in about half an hour.
02 -
  • Crowding the pan is the fastest way to steam your sprouts instead of roasting them, so use two sheets if needed and give every sprout breathing room.
  • Stirring halfway through is not optional, because the sprouts touching the pan directly will burn if left untouched for the full cooking time.
03 -
  • Trim the sprouts right before cooking and halve any larger ones so everything roasts at the same rate without some turning to mush.
  • Let the baking sheet preheat in the oven for a few minutes before adding the sprouts for an extra crispy bottom.

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