Honey Balsamic Brussels Sprouts (Printer-friendly)
Crispy roasted sprouts with a sweet and tangy honey balsamic glaze. A perfect side dish.
# 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 (optional)
08 - 2 tbsp chopped toasted pecans or walnuts
09 - 1 tbsp grated Parmesan cheese
# How To Make It:
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, garlic, salt, and black pepper.
03 - Add Brussels sprouts to the bowl and toss to coat evenly.
04 - Spread Brussels sprouts cut-side down on the baking sheet in a single layer.
05 - Roast for 22–25 minutes, stirring once halfway through, until sprouts are golden and crispy at the edges.
06 - Transfer to a serving dish. Drizzle with any glaze from the pan and toss gently. Garnish with toasted nuts and Parmesan if desired.
# Expert Hints:
01 -
- You get that perfect crispy exterior without deep frying.
- The glaze strikes a balance between tangy and sweet.
02 -
- Do not crowd the pan or the sprouts will steam and get soggy.
- Cut them in half to maximize flat surfaces for browning.
03 -
- Make sure the sprouts are dry before tossing them in oil.
- Listen for the sizzle when they hit the pan.