Honey Balsamic Brussels Sprouts (Printable)

Crispy roasted Brussels sprouts with a sweet, tangy honey balsamic glaze for an irresistible side dish.

# What You'll Need:

01 - 1 lb Brussels sprouts, trimmed and halved

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

08 - 2 tbsp chopped toasted pecans or walnuts

09 - 1 tbsp grated Parmesan cheese

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 to 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.

01 -

The glaze caramelizes in the oven so every edge gets that addictive sweet tang without any extra effort.
They convert even the most stubborn Brussels sprout skeptics at your table.
Cleanup is minimal since everything happens on one baking sheet.

02 -

Overcrowding the pan is the number one reason sprouts steam instead of roast so use two sheets if necessary.
Stirring halfway through is non negotiable because it ensures even browning on multiple sides.
For a vegan version swap the honey for maple syrup and it works just as beautifully.

03 -

Let the baking sheet preheat in the oven for a few minutes before adding the sprouts for an instant sizzle on contact.
A squeeze of fresh lemon juice right before serving brightens the whole dish and cuts through the richness beautifully.