Crispy Honey Balsamic Brussels Sprouts Recipe
This recipe for Crispy Honey Balsamic Brussels Sprouts features perfectly roasted sprouts caramelized with a tangy and sweet honey balsamic glaze. The Brussels sprouts become golden and crispy on the outside while tender inside, coated in a delightful glaze that enhances their natural flavors. An easy and flavorful side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brussels Sprouts
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Glaze
- 2 tablespoons balsamic vinegar
- 1½ tablespoons honey
- 1 teaspoon Dijon mustard (optional)
- 1 small garlic clove, finely minced (optional)
- Red pepper flakes (optional, for serving)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot enough to roast the Brussels sprouts to a crispy golden finish.
- Prep the Brussels Sprouts: Trim the ends and halve the Brussels sprouts for even cooking. Make sure to pat them completely dry to help them crisp up in the oven.
- Toss with Olive Oil and Seasoning: In a large bowl, coat the Brussels sprouts with olive oil, and season generously with salt and freshly ground black pepper for flavor.
- Arrange for Roasting: Spread the sprouts cut-side down on a parchment-lined baking sheet in a single layer without overcrowding. This allows them to roast evenly and develop crisp edges.
- Roast Until Crispy: Roast the sprouts for 20 to 25 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
- Make the Honey Balsamic Glaze: In a small saucepan, combine the balsamic vinegar, honey, and optional Dijon mustard. Simmer gently for 2 to 3 minutes until the mixture thickens slightly. Stir in minced garlic if using to add depth of flavor.
- Glaze the Sprouts: Toss the hot roasted Brussels sprouts with the warm honey balsamic glaze immediately to coat them evenly.
- Serve: Serve the glazed sprouts hot, sprinkled with red pepper flakes if you like a bit of heat.
Notes
- Patting the Brussels sprouts dry before roasting is essential for crispiness.
- Dijon mustard and garlic are optional but add a wonderful depth to the glaze.
- Red pepper flakes add a nice spicy kick but can be omitted for a milder dish.
- For even crispier sprouts, avoid overcrowding on the pan.
- Leftovers can be refrigerated and reheated gently in the oven to maintain crispness.
