Honey Balsamic Brussels Sprouts (Printable Version)

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

# What You 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 salt
06 - ¼ tsp black pepper

→ Optional Garnish

07 - 2 tbsp toasted pecans or walnuts, chopped
08 - 1 tbsp grated Parmesan cheese

# Method:

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

# Expert Tricks:

01 -
  • The honey balsamic combo turns ordinary sprouts into something you will actually crave, not just tolerate at Thanksgiving.
  • Everything roasts on a single pan, which means cleanup is almost nothing and the caramelized bits stuck to the parchment are basically a cook's reward.
02 -
  • Crowding the pan is the fastest way to steam your sprouts instead of roasting them, so use two sheets if needed and give them breathing room.
  • Tossing them halfway through is not optional, because the side facing down will burn while the top stays pale if you forget.
03 -
  • Trim the sprouts right before cooking, not hours ahead, because cut edges dry out and will not caramelize as well.
  • Toast your nuts in a dry skillet while the sprouts roast so everything finishes at exactly the same moment and nothing goes cold waiting.

Go Back