Description
Crispy on the edges, tender in the middle, and coated in a sticky sweet tangy glaze, these Honey Balsamic Brussels Sprouts are an easy and crowd-pleasing side dish for any meal.
Ingredients
Main Ingredients
- 1.5-2 pounds Brussels sprouts, trimmed and halved (Try to buy sprouts that are similar in size.)
- 3 tablespoons olive oil (Use enough oil to coat the sprouts.)
- 0.5 teaspoon kosher salt (Plus more to taste.)
- 0.25 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1.5-2 tablespoons honey (Can substitute with maple syrup for a vegan option.)
- 1 pinch red pepper flakes (Optional for added heat.)
Instructions
Preparation
- Preheat oven to 425°F. Place your sheet pan in the oven while it heats for extra crispiness.
- Trim ends off the Brussels sprouts and slice them in half from top to bottom, removing any sad outer leaves.
- Toss the sprouts with olive oil, salt, and pepper, then spread them cut side down on the sheet pan without overcrowding.
Cooking
- Roast for 18 to 25 minutes, flipping halfway through until the edges are golden and the inside is fork tender.
- While they roast, mix balsamic vinegar and honey in a small bowl, adding red pepper flakes if desired.
- Once the sprouts are done, toss them directly on the hot pan with the balsamic honey mixture and return to the oven for an additional 2 to 4 minutes.
- Taste and adjust seasoning, usually needing a tiny pinch more salt for balancing the sweetness.
Notes
For variations, consider adding bacon, parmesan, or toasted nuts like pecans or walnuts. Adjust sweetness with less honey or more balsamic if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American