Honey Balsamic Brussels Sprouts (Printable)
Crispy roasted Brussels sprouts with a sweet honey balsamic glaze, caramelized to golden perfection.
# What You 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 kosher salt
06 - ¼ tsp freshly ground black pepper
→ Optional Garnish
07 - 2 tbsp toasted pecans or walnuts, chopped
08 - 1 tbsp grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, combine the Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper. Toss until every sprout is evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single, even layer without overcrowding.
04 - Roast for 20 to 25 minutes, tossing once halfway through, until the sprouts are deeply golden and caramelized on the edges.
05 - Transfer to a serving dish and sprinkle with toasted nuts or grated Parmesan if desired. Serve immediately.
# Expert Suggestions:
01 -
- The glaze caramelizes into a glossy crust that makes you forget you are eating vegetables.
- Ten minutes of prep means you can pull this together while the main course cooks.
- It works with almost any protein or stands alone as a vegetarian star.
02 -
- Crowding the pan traps steam and you will end up with soggy sprouts instead of roasted ones.
- Flip them at the ten minute mark or the bottoms will char past the point of no return.
03 -
- Halve any especially large sprouts so everything roasts at the same rate and you avoid burnt edges with raw centers.
- Let the sheet pan preheat in the oven for two minutes before adding the sprouts for an instant sizzle on contact.