Honey Balsamic Brussels Sprouts (Printable)

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

# What You'll Need:

01 - 1 lb Brussels sprouts, trimmed and halved

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

08 - 2 tbsp chopped toasted pecans or walnuts

09 - 1 tbsp grated Parmesan cheese

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 to 25 minutes, stirring once halfway through, until the sprouts are golden brown with crispy 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 - Sprinkle with toasted nuts and grated Parmesan cheese if desired. Serve immediately while warm.

01 -

That honey balsamic combo creates a sticky caramelized edge that converts even the most stubborn Brussels sprout skeptic at your table.
Everything roasts on a single sheet pan which means cleanup is almost effortless and the oven does nearly all the work for you.

02 -

Overcrowding the baking sheet is the fastest way to steam your sprouts instead of roasting them so give them breathing room.
Stirring more than once during roasting can actually prevent those crispy edges from forming so a single toss halfway through is ideal.

03 -

Taste your balsamic vinegar before mixing the glaze because an overly sharp vinegar will need a touch more honey to find balance.
Toasting the nuts in a dry pan for two minutes before garnishing doubles their flavor and makes the whole dish smell incredible.