Roasted Brussels Sprouts with Balsamic & Honey

Hi, I’m Hannah! For years, Brussels sprouts had a bad reputation for being bitter and mushy. The problem wasn’t the vegetable itself; it was the cooking method. Steaming or boiling them does them a terrible disservice. However, when roasted at a high temperature, they transform completely. Consequently, these Crispy Roasted Brussels Sprouts have become the one vegetable dish that disappears first at my holiday table. The high heat caramelizes the natural sugars, creating crispy, charred edges. Furthermore, the simple glaze of balsamic vinegar and honey adds a sweet and tangy finish that balances the earthiness perfectly. It is the ‘good habit’ of learning that you don’t actually hate vegetables—you just haven’t had them roasted yet.

Why You’ll Love These Roasted Brussels Sprouts

• Perfectly Crispy: First of all, we roast these at 400°F. This high heat ensures the outsides get golden brown and crunchy while the insides stay tender.
• Sweet & Savory: Additionally, the combination of honey (sweet) and balsamic vinegar (acidic) creates a restaurant-quality flavor profile that is addictive.
• Holiday Ready: Moreover, they look beautiful on a serving platter. The deep green and dark balsamic glaze make them an elegant side for Christmas or Thanksgiving.
• Easy Meal Prep: Finally, leftovers reheat surprisingly well. I love throwing them into my lunch bowls for a quick nutrient boost.

The Simple Ingredients You’ll Need

This recipe relies on minimal ingredients, so fresh produce is key.

• Brussels Sprouts: To start, look for bright green sprouts with tight leaves. Smaller sprouts tend to be sweeter and more tender than giant ones.
• Olive Oil: Next, you need enough oil to coat every single leaf. This is the secret to crispiness. If they are too dry, they will burn or dehydrate instead of roasting.
• Balsamic Vinegar: In addition, a good quality balsamic adds a rich, tangy depth. It caramelizes in the oven to create a sticky glaze.
• Honey: This balances the bitterness of the sprouts and the acidity of the vinegar. You can swap this for maple syrup to make the recipe vegan.
• Salt & Pepper: Essential for bringing out the flavors.
• Optional Add-Ins: Furthermore, if you want to be extra fancy, toss in some pecans or dried cranberries during the last 5 minutes of roasting.

How to Make Crispy Roasted Brussels Sprouts

The prep is fast, but the roasting time is where the magic happens. The full, detailed recipe is in the recipe card below.

1. Prep the Sprouts: First, wash the sprouts and pat them completely dry. This is crucial—wet sprouts steam instead of roast. Trim the tough stem end off and slice each sprout in half vertically.
2. Season: Next, place the sprouts directly on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss with your hands until they are glossy and coated.
3. Arrange: Then, spread them out in a single layer. Try to flip most of them so the cut-side is facing down against the metal pan. This maximizes the surface area touching the hot pan, giving you the best char.
4. Roast: After that, roast at 400°F (200°C) for 20-25 minutes. Shake the pan halfway through to ensure even cooking.
5. Glaze: Subsequently, while they are roasting, whisk together the balsamic vinegar and honey in a small bowl.
6. Finish: Finally, remove the pan from the oven. Pour the balsamic mixture over the hot sprouts and toss immediately to coat. The heat of the pan will thicken the glaze instantly. Serve warm.

Tips for the Best Brussels Sprouts

• Don’t Overcrowd the Pan: Most importantly, the sprouts need breathing room. If they are piled on top of each other, they will create steam and turn out mushy. Use two baking sheets if necessary.
• Cut-Side Down: Specifically, placing the flat, cut side against the baking sheet creates that delicious, caramelized brown crust that everyone fights over.
• Save the Leaves: For instance, when you trim the stems, some outer leaves will fall off. Don’t throw them away! Roast them right alongside the sprouts. They turn into crispy “Brussels sprout chips.”
• Don’t Add Glaze Early: If you add the honey and balsamic before roasting, the sugars will likely burn before the sprouts are tender. Always toss it on at the very end.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time? You can trim and cut the sprouts up to 2 days in advance. Store them in the fridge. However, it is best to roast them right before serving for maximum crispiness.
• Why are my sprouts mushy? Usually, this means the oven wasn’t hot enough or the pan was overcrowded. Stick to 400°F+ and give them space.
• Can I use frozen sprouts? I don’t recommend it for roasting. Frozen sprouts release a lot of water and will never get truly crispy. Save those for soups or casseroles.

More Healthy Side Dishes

• Easy Roasted Sweet Potato Rounds with Herbs and Feta
• Creamy Garlic Mashed Cauliflower (A Healthy Thanksgiving Side)
• Easy Roasted Butternut Squash with Cinnamon and Maple

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Crispy Roasted Brussels Sprouts Recipe

Crispy Roasted Brussels Sprouts! These oven-roasted sprouts are crispy on the outside, tender on the inside, and finished with a sweet balsamic honey glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4

Equipment

• Large Rimmed Baking Sheet
• Knife and Cutting Board
• Small Bowl (for glaze)

Ingredients

  

• 1.5 lbs Brussels sprouts trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1/4 cup pecans or dried cranberries optional garnish

Instructions

 

• Preheat: First, preheat your oven to 400°F (200°C).
• Prep Sprouts: Wash sprouts and pat dry. Cut off the stem ends and slice in half lengthwise.
• Season: Place sprouts on the baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
• Arrange: Spread sprouts in a single layer, placing as many as possible cut-side down.
• Roast: Roast for 20-25 minutes, shaking the pan halfway through, until deeply golden brown and crispy.
• Glaze: While roasting, mix the balsamic vinegar and honey in a small bowl.
• Finish: Remove pan from oven. Immediately pour the glaze over the hot sprouts and toss to coat. Transfer to a serving dish.