Crispy Honey Balsamic Brussels Sprouts
These Brussels sprouts turn into a sweet, tangy, and crispy side dish that's perfect for weeknights, potlucks, and holiday tables.
Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- to taste Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1.5 tablespoons honey
- 1 teaspoon Dijon mustard (optional) adds brightness
- 1 small clove garlic, finely minced (optional) for savory depth
- to taste Red pepper flakes (optional) for heat
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
- Trim the stem ends of the Brussels sprouts and cut them in half. Pat completely dry with a towel.
- In a large bowl, toss the sprouts with olive oil and a generous pinch of salt and black pepper until evenly coated.
- Spread the sprouts in a single layer, cut-side down, on the prepared baking sheet and avoid overcrowding.
Roasting and Glazing
- Roast for 20–25 minutes, turning once halfway, until the cut sides are deeply golden and the outer leaves are crisped.
- Meanwhile, combine balsamic vinegar and honey in a small saucepan. Whisk in Dijon if using, and bring to a low simmer over medium heat.
- Cook for 2–3 minutes until slightly thickened. Remove from heat and stir in minced garlic if desired.
- Transfer the roasted sprouts to a large bowl, pour the warm glaze over them, and toss quickly to coat.
Serving
- Serve hot with a light sprinkle of red pepper flakes if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for best texture. To freeze, flash-freeze on a tray and transfer to a freezer bag. Thaw and re-crisp in the oven.