Honey Balsamic Brussels Sprouts (Printable)

Crispy roasted Brussels sprouts in a sweet, tangy honey balsamic glaze. An easy vegetarian 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

# Directions:

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 22–25 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 cheese if desired. Serve immediately.

# Expert Tips:

01 -
  • The glaze caramelizes in the oven and creates those irresistibly crispy, dark golden edges that even picky eaters fight over.
  • Everything comes together on one pan with zero fancy techniques, making it the easiest side dish you will actually look forward to making.
02 -
  • Overcrowding the pan is the number one reason sprouts steam instead of roast, so use two sheets if needed and give them breathing room.
  • Stirring halfway through is non negotiable because the sprouts on the edges brown faster than the ones in the center.
03 -
  • Let the glaze sit for five minutes after whisking so the garlic infuses its flavor throughout the oil and vinegar before you toss the sprouts.
  • Press down gently on each sprout when placing it cut side down to ensure full contact with the pan for maximum caramelization.

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