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This honey balsamic Brussels sprouts dish is the one that convinced me Brussels sprouts could be exciting. The crisped edges and warm soft centers soak up the sweet tangy glaze perfectly. Whether it’s for a quiet dinner or a festive table, this is a flavor-packed favorite that always disappears fast.
I made these one Thanksgiving when I was short on time and they were gone before the turkey hit the table. Now they’re on repeat.
Ingredients
- Brussels sprouts: fresh and firm halved for quick even cooking
- Olive oil: coats the sprouts to roast beautifully
- Balsamic vinegar: brings richness and subtle acidity
- Honey: balances tang with gentle sweetness
- Salt and pepper: enhances flavor depth
- Garlic: optional but adds great aroma and savory tone
Step-by-Step Instructions
- Preheat the Oven
- Set the oven to 400 degrees Fahrenheit 200 degrees Celsius This ensures high heat for ideal roasting
- Trim and Cut the Brussels Sprouts
- Remove any browned ends then slice each sprout in half Lay them cut side down for better browning
- Season and Toss
- Drizzle the sprouts with olive oil sprinkle salt and pepper then toss until well coated and shiny
- Roast Until Crisp
- Place sprouts in a single layer on a baking sheet Roast for 20 to 25 minutes shaking halfway through to cook evenly
- Make the Glaze
- While sprouts roast mix honey balsamic vinegar and minced garlic in a small bowl until smooth
- Add the Glaze
- Remove the tray from the oven drizzle the glaze over the hot sprouts and gently toss to coat them evenly
- Final Roast
- Return the coated sprouts to the oven for 5 more minutes letting the glaze caramelize just slightly
- Serve Hot
- Transfer to a platter and serve warm Optionally top with toasted almonds or an extra drizzle of honey
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Storage Tips
Store leftovers in an airtight container in the fridge for up to four days Reheat in the oven to keep them crispy or sauté quickly on the stove
Ingredient Substitutions
Use maple syrup instead of honey for a vegan version Add toasted pecans or almonds for crunch A pinch of red pepper flakes adds gentle heat
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Serving Suggestions
These pair beautifully with roasted chicken grilled steak or even salmon They’re also perfect alongside quinoa or folded into a warm fall salad with goat cheese
Cultural Context
Brussels sprouts have been enjoyed in European kitchens since the 16th century but modern roasting techniques with glazes like this have transformed their reputation
I always look forward to the balsamic glaze That blend of sweet and tangy reminds me of cooking with my mom on Sundays where she’d add just a splash more for extra stickiness we both loved
Frequently Asked Questions About Recipes
- → How do I get crispy Brussels sprouts in the oven?
Roast at a high temperature like 400°F and space the sprouts out in a single layer to ensure even browning and crisp edges.
- → Can I make this dish vegan?
Yes, simply substitute honey with pure maple syrup for a fully vegan glaze that still delivers sweet and tangy flavor.
- → What can I serve with these Brussels sprouts?
They pair beautifully with grilled chicken, steak, roasted fish, or whole grains like quinoa or brown rice.
- → How should I store leftovers?
Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop to maintain texture.
- → Can I add extra ingredients to enhance flavor?
Absolutely. Try toasted nuts, Parmesan, red pepper flakes, or even a drizzle of brown sugar for added complexity.