Description
Honey Glazed Roasted Brussels Sprouts
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
2 tbsp honey
1 tbsp balsamic vinegar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Optional: Fresh thyme for garnish
Directions
Preheat Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Season the Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
Roast: Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until they are golden and crispy.
Glaze with Honey: Remove from the oven, drizzle with honey and balsamic vinegar, and toss to coat. Return to the oven for 2–3 more minutes to let the honey caramelize.
Garnish & Serve: Garnish with fresh thyme and serve warm as a delicious side dish!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 140 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure your Brussels sprouts are of similar size by trimming the stems and halving any large ones. This promotes even cooking. After preheating your oven and lining your sheet, take the time to toss the sprouts thoroughly in the oil and seasonings in your large bowl, ensuring every surface is coated. When roasting, spread them in a single layer with the cut sides facing down for maximum caramelization. The key flip at the halfway mark ensures all sides get crispy. The final glaze step is crucial: remove the pan, drizzle the honey and vinegar directly over the hot sprouts, and toss quickly before a brief return to the oven.
Serving Suggestions
These versatile sprouts pair wonderfully with a variety of main courses. Serve them alongside roasted chicken, grilled salmon, or a holiday turkey. For a vegetarian feast, they complement mushroom risotto or a hearty lentil loaf beautifully. To elevate the dish, finish with a sprinkle of crumbled goat cheese, toasted pecans, or crispy bacon bits just before serving.
How-to Summary
Trim and halve sprouts, toss with oil and seasonings, roast at 425°F for 20-25 minutes (flipping halfway), then coat with a honey-balsamic glaze and roast for 2-3 more minutes until caramelized.
Frequently Asked Questions
Can I make this recipe ahead of time? You can trim and halve the sprouts a day in advance, storing them in an airtight container. For best texture, roast and glaze just before serving.
My sprouts are often soggy. What am I doing wrong? Sogginess is usually caused by overcrowding the pan. Ensure the sprouts are in a single layer with space between them so moisture can evaporate.
Can I use maple syrup instead of honey? Absolutely. Pure maple syrup is an excellent vegan-friendly substitute and will provide a similar caramelization effect.
How do I get them extra crispy? Pat the halved sprouts completely dry before tossing with oil. Also, ensure your oven is fully preheated and use a heavy-duty baking sheet.
Is the balsamic vinegar necessary? While you can omit it, the vinegar adds a critical tangy note that balances the honey’s sweetness and cuts through the richness of the oil.
Common Mistakes to Avoid
- Avoid overcrowding the baking sheet, which steams the sprouts instead of roasting them.
- Do not skip the step of flipping the sprouts halfway through the initial roast.
- Resist the urge to add the honey at the beginning, as it will burn in the high heat.
- Ensure sprouts are evenly sized for consistent cooking; halve any very large ones.
Conclusion
This Honey Glazed Roasted Brussels Sprouts recipe transforms a simple vegetable into a spectacular side dish with minimal effort. The perfect balance of savory, sweet, and tangy flavors, paired with a delightfully crispy texture, is sure to win over even the most skeptical eaters. It’s a reliable, healthy, and delicious addition to any meal, from a busy weeknight dinner to a festive holiday table. Mastering this method opens the door to endless variations with your favorite herbs, nuts, and cheeses.