Honey Balsamic Brussels Sprouts (Printable)
Crispy roasted Brussels sprouts with a sweet honey and tangy balsamic glaze, caramelized to golden perfection.
# 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 - ¾ tsp salt
06 - ¼ tsp black pepper
→ Optional Garnish
07 - 2 tbsp toasted pecans or walnuts, chopped
08 - 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, toss the trimmed and halved Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and black pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer, ensuring even spacing for proper caramelization.
04 - Roast for 20–25 minutes, tossing once halfway through, until the sprouts are golden brown and nicely caramelized.
05 - Transfer to a serving dish. Sprinkle with toasted nuts or grated Parmesan if desired, and serve immediately.
# Expert Suggestions:
01 -
- The honey balsamic combo creates this sticky, caramelized edges situation that makes you forget you are eating vegetables.
- Everything cooks on one pan, which means cleanup is almost nonexistent and you get that irresistible oven roasted char.
02 -
- Flipping the sprouts halfway through is not optional, because the side touching the pan will burn while the top stays pale if you skip it.
- Wet sprouts will steam instead of roast, so pat them completely dry with a kitchen towel after washing.
03 -
- Trim the woody ends off the sprouts right before cooking, not the night before, because cut ends dry out and affect texture.
- If your balsamic vinegar is very thin and watery, reduce it in a small pan for two minutes before tossing with the sprouts to concentrate the flavor.