Honey Balsamic Brussels Sprouts (Printable View)
Crispy roasted Brussels sprouts in a sweet honey balsamic glaze. Ready in 35 minutes.
# 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
08 - 2 tbsp chopped toasted pecans or walnuts
09 - 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, 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 to ensure even coating with the glaze.
04 - Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single, even layer to promote maximum caramelization.
05 - Roast for 22 to 25 minutes, stirring once halfway through, until the sprouts are golden brown with crispy, charred edges.
06 - Transfer the roasted sprouts to a serving dish. Drizzle with any remaining glaze from the pan and toss gently. Garnish with toasted nuts and Parmesan cheese if desired. Serve immediately.
# Expert Advice:
01 -
- The glaze makes the edges of every sprout shatteringly crisp while the insides stay tender and sweet.
- It comes together on a single pan with ingredients you probably already have in your pantry.
02 -
- Crowding the pan is the number one reason sprouts steam instead of roast so give them breathing room.
- Stirring at the twelve minute mark ensures even browning on both sides without burning the glaze.
03 -
- If your oven has a convection setting use it because the circulating air creates an even crust on every sprout.
- Taste the glaze before tossing and adjust the honey or vinegar to match your preference for sweet versus tangy.