Honey Balsamic Brussels Sprouts (Printable)
Caramelized Brussels sprouts with a sweet honey-balsamic glaze, roasted to crispy golden perfection.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Glaze
02 - 2 tablespoons olive oil
03 - 2 tablespoons balsamic vinegar
04 - 1½ tablespoons honey
05 - ¾ teaspoon kosher salt
06 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons toasted pecans or walnuts, chopped
08 - 1 tablespoon freshly 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 halved Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper. Toss thoroughly until every sprout is evenly coated.
03 - Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing each one cut side down for maximum caramelization.
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 finish with toasted nuts or grated Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The glaze walks the line between sweet and tangy so well that even picky eaters come back for seconds.
- Everything roasts on a single pan, which means cleanup is almost nothing.
02 -
- Crowding the pan is the fastest way to steamed, soggy sprouts instead of roasted ones, so give them breathing room.
- Flipping them halfway through is non negotiable if you want even caramelization on both sides.
03 -
- Trim and halve the sprouts no more than a day ahead, storing them in a sealed container in the fridge, to keep them from drying out before roasting.
- Let the baking sheet preheat in the oven for a few minutes before adding the sprouts, and you will get an instant sizzle that jumpstarts the caramelization.