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A close-up macro shot of oven-roasted brussels sprouts halves, showing their crispy, caramelized texture before the glaze is added.

Honey Balsamic Brussels Sprouts: The Crispy, Caramelized Recipe You'll Crave

Discover the best Honey Balsamic Brussels Sprouts recipe! Learn how to make perfectly crispy, sweet, and tangy oven-roasted brussels sprouts with our easy-to-follow guide and simple, delicious balsamic glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1.5 lbs Brussels Sprouts trimmed and halved
  • 2 tbsp Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
For the Honey Balsamic Glaze
  • 1/4 cup Balsamic Vinegar
  • 2 tbsp Honey
  • 1 clove Garlic minced

Equipment

  • 1 Baking sheet
  • 1 Large Bowl
  • 1 Small saucepan

Instructions
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the trimmed and halved brussels sprouts, olive oil, garlic powder, salt, and pepper. Toss well to ensure the sprouts are evenly coated.
  3. Spread the brussels sprouts in a single layer on a large baking sheet, placing them cut-side down for better caramelization. Do not overcrowd the pan.
  4. Roast for 20-25 minutes, tossing halfway through, until tender and the outer leaves are crispy and golden brown.
  5. While the sprouts are roasting, prepare the glaze. In a small saucepan over medium heat, whisk together the balsamic vinegar, honey, and minced garlic. Bring to a simmer and cook for 3-5 minutes, until slightly thickened.
  6. Remove the sprouts from the oven and place them in a serving bowl. Drizzle the warm glaze over the top and toss to coat evenly. Serve immediately.

Notes

For extra crispy sprouts, ensure they are completely dry before tossing with oil.
For a spicy kick, add a pinch of red pepper flakes to the glaze.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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