Honey Balsamic Brussels Sprouts (Printable Version)
Crispy roasted sprouts with a sweet and tangy honey balsamic glaze, 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 - 1 garlic clove, minced
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Garnish
08 - 2 tbsp chopped toasted pecans or walnuts
09 - 1 tbsp grated Parmesan cheese
# Step-by-Step:
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 Advice:
01 -
- The high heat turns the sprouts irresistibly crispy, almost like little vegetable chips.
- It strikes the perfect balance between earthy bitterness and sweet tangy goodness.
02 -
- Overcrowding the pan will steam the vegetables instead of roasting them, so use two pans if necessary.
- Maple syrup works perfectly as a substitute if you need this to be strictly vegan.
03 -
- Buy sprouts that are tight and compact, as loose heads tend to cook unevenly.
- Let the pan sit in the hot oven for a few minutes before adding the sprouts for a better sear.