Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
2 tbsp honey
1 tbsp balsamic vinegar
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional for heat)
1 tbsp fresh thyme or rosemary, chopped (optional)
Directions:
Prepare the Brussels Sprouts: Preheat the oven to 400°F (200°C). Trim the Brussels sprouts, removing any outer leaves and cutting them in half.
Season the Brussels Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, honey, balsamic vinegar, garlic powder, salt, pepper, and red pepper
flakes (if using). Make sure the Brussels sprouts are evenly coated with the glaze.
Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are
golden brown and crispy on the edges.
Serve & Enjoy: Garnish with fresh thyme or rosemary, if desired, and serve immediately as a savory and slightly sweet side dish!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect honey balsamic Brussels sprouts every time.
- Preheat and Prep: Preheat your oven to 400°F (200°C). While it heats, trim the stem ends of the Brussels sprouts and remove any loose or yellowed outer leaves. Slice each sprout in half from stem to top.
- Make the Glaze: In a large mixing bowl, whisk together the olive oil, honey, balsamic vinegar, garlic powder, salt, black pepper, and red pepper flakes until well combined.
- Coat Thoroughly: Add the halved Brussels sprouts to the bowl. Use a spatula or your hands to toss and fold them until every piece is evenly and generously coated with the sticky glaze.
- Arrange for Crispiness: Pour the sprouts onto a large, rimmed baking sheet. Arrange them in a single layer with the cut sides facing down. This ensures maximum caramelization and crispy edges.
- Roast to Perfection: Place the baking sheet in the preheated oven. Roast for 20-25 minutes. At the 12-minute mark, open the oven and stir or flip the sprouts to promote even browning.
- Garnish and Serve: The sprouts are done when they are deeply caramelized, tender on the inside, and crispy on the outside. Transfer to a serving dish and garnish with fresh herbs like thyme or rosemary.
Serving Suggestions
These versatile sprouts pair beautifully with a variety of mains. Serve them alongside a roasted whole chicken, a juicy pork tenderloin, or a pan-seared salmon fillet. For a festive holiday meal, they are the perfect complement to roast turkey or baked ham. To make them a hearty vegetarian main, toss the roasted sprouts with cooked quinoa, toasted pecans, and crumbled feta cheese.
How-to Summary
Trim and halve one pound of Brussels sprouts. Whisk together a glaze of olive oil, honey, balsamic vinegar, garlic powder, salt, and pepper. Toss sprouts in the glaze, arrange cut-side down on a baking sheet, and roast at 400°F for 20-25 minutes until caramelized and crispy. Garnish with fresh herbs.
Frequently Asked Questions
Can I make this recipe ahead of time?
You can prep the sprouts and make the glaze up to a day in advance, storing them separately in the refrigerator. For best texture, roast them 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. Using a preheated oven and a hot baking sheet also helps.
Can I use maple syrup instead of honey?
Yes, pure maple syrup is an excellent vegan-friendly substitute for honey and will provide a similar sweetness with a distinct flavor.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in an air fryer or a 375°F oven for 5-10 minutes to restore crispiness; microwaving will make them soft.
Are Brussels sprouts healthy?
Absolutely. They are high in fiber, vitamins C and K, and antioxidants. This recipe uses healthy fats and natural sweeteners, making it a nutritious side dish.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the sprouts instead of roasting them. Use two baking sheets if necessary.
- Not Drying Washed Sprouts: Excess water prevents proper caramelization. Pat them very dry after washing.
- Skipping the Cut-Side Down Step: Placing the flat cut side down on the hot pan is crucial for achieving a delicious, crispy sear.
- Using Old or Tiny Sprouts: Old sprouts taste bitter. Choose fresh, bright green, and medium-sized sprouts for the best flavor and texture.
Conclusion
This honey balsamic roasted Brussels sprouts recipe transforms a simple vegetable into a spectacular side dish with the perfect balance of sweet, savory, and tangy flavors. By following the step-by-step guide and avoiding common pitfalls, you can achieve restaurant-quality results with minimal effort. It’s a reliable, crowd-pleasing recipe that’s sure to become a regular in your culinary rotation, perfect for both weeknight dinners and special occasions.
