Honey Balsamic Brussels Sprouts (Printable)
Caramelized Brussels sprouts with a honey balsamic glaze — a sweet and tangy side dish.
# 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 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 thoroughly until every sprout is evenly coated.
03 - Spread the seasoned Brussels sprouts cut side down on the prepared baking sheet in a single, even layer to ensure proper 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 sprinkle with toasted nuts or Parmesan cheese if desired. Serve immediately while warm.
# Expert Hacks:
01 -
- The honey balsamic combo creates a sticky glaze that makes you forget you are eating vegetables.
- They roast up with crispy edges and tender centers in under half an hour with almost zero effort.
02 -
- Do not skip the cut side down step, because that flat surface against the hot pan is what creates the best caramelization and crunch.
- Tossing them halfway through roasting ensures even browning instead of one burnt side and one pale side.
03 -
- Let the baking sheet preheat in the oven for two minutes before adding the sprouts for an instant sizzle that jumpstarts caramelization.
- Halve any especially large sprouts so everything finishes roasting at the same time and you avoid a mix of burnt and undercooked pieces.