Honey Balsamic Brussels Sprouts (Printer-Friendly)

Crispy roasted Brussels sprouts with sweet honey balsamic glaze, a quick vegetarian side.

# 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 - 1 garlic clove, minced
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Garnish (optional)

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

# How to Make It:

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 coat evenly 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.
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 if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The glaze caramelizes in the oven and creates these irresistibly crispy, sticky edges that even Brussels sprout skeptics cannot resist.
  • It comes together on one baking sheet with zero fussy techniques, which means less cleanup and more time to actually enjoy your evening.
02 -
  • Overcrowding the pan is the number one reason sprouts steam instead of roast, so use two sheets if necessary and never let them touch.
  • Flipping them halfway through is the small move that transforms the texture from good to genuinely unforgettable.
03 -
  • Pat the Brussels sprouts completely dry after washing them, because any lingering moisture is the enemy of a good roast.
  • Let the baking sheet preheat in the oven for a few minutes before adding the sprouts for an extra boost of caramelization on contact.

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