Honey Balsamic Brussels Sprouts (Printable version)

Roasted Brussels sprouts with a sweet honey balsamic glaze, perfectly caramelized and ready in 35 minutes.

# 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 - 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 Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, balsamic vinegar, honey, salt, and pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer, ensuring even spacing for proper caramelization.
04 - Roast for 20–25 minutes, tossing once halfway through, until the sprouts are golden brown and caramelized on the edges.
05 - Transfer to a serving dish and sprinkle with toasted nuts or Parmesan cheese if desired. Serve immediately.

# Expert advice:

01 -
  • The honey and balsamic combination creates a sticky, caramelized crust that makes even the most stubborn Brussels sprout skeptics reach for seconds.
  • Everything roasts on a single pan, which means cleanup is almost effortless and the oven does all the real work.
02 -
  • Crowding the pan is the fastest way to end up with steamed, soggy sprouts instead of the crispy, caramelized ones you want.
  • Flipping them halfway through roasting ensures both sides get color and prevents the bottoms from burning while the tops stay pale.
03 -
  • Dry the Brussels sprouts thoroughly after washing them because any lingering water creates steam and prevents proper caramelization.
  • Swap honey for maple syrup if you want a vegan version, and the flavor shift is subtle enough that nobody will guess the change.

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