Honey Balsamic Brussels Sprouts (Printable Version)

Golden Brussels sprouts glazed with honey and balsamic for a sweet, tangy, and crispy vegetarian side.

# Ingredient List:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tablespoons extra-virgin olive oil
03 - 2 tablespoons balsamic vinegar
04 - 1½ tablespoons honey
05 - 1 clove garlic, minced
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional Garnishes

08 - 2 tablespoons toasted sliced almonds or chopped pecans
09 - 1 tablespoon grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place Brussels sprouts in a large mixing bowl. Add olive oil, salt, and pepper; toss thoroughly to coat.
03 - Spread sprouts cut-side down in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring once halfway, until edges are golden and crisp.
04 - While sprouts roast, whisk together balsamic vinegar, honey, and minced garlic in a small bowl until emulsified.
05 - Transfer roasted Brussels sprouts to a bowl. Pour glaze over while hot and toss until evenly coated.
06 - Arrange on a serving dish; sprinkle with toasted nuts and grated Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • Easy to prepare on a single baking sheet
  • Uses ingredients you probably have in your pantry
  • Naturally gluten-free and vegetarian so everyone can enjoy
  • Beautifully caramelized Brussels sprouts with crisp edges and a punchy glaze
  • They come together in under forty minutes so you can fit them into busy weeknights too
02 -
  • Packed with immune-supporting vitamin C and fiber
  • The sweet and tangy glaze doubles as a sauce for other roasted veggies
  • Recipe is naturally gluten-free and vegetarian
03 -
  • Roast cut-side down for caramelization. Do not crowd your pan or they will steam not crisp.
  • Whisk glaze ingredients until they are truly smooth so the honey and vinegar do not separate.
  • Toast nuts separately before garnishing to release more buttery flavor and crunchy bite.

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