These 5-ingredient honey balsamic brussels sprouts are roasted until crispy and then tossed with a simple mix of honey and balsamic vinegar. This recipe is an easy way to step up a classic brussels sprouts side dish for dinner or the holidays.
Here's what you'll need to make this recipe. The full recipe and ingredient list can be found at the bottom of the page.
- Brussels sprouts
- Balsamic vinegar
- Salt & pepper
Here's how to make this recipe in 5 simple steps:
- Preheat the oven: preheat the oven to 425°F. Line a medium baking sheet with parchment paper.
- Prepare the brussels sprouts: add the brussels sprouts to the baking sheet. Toss them with the olive oil, salt and pepper.
- Bake: arrange the brussels sprouts in a single layer and bake for 20-25 minutes, until they are brown and crispy in places. Flip after 15 minutes. Cook them for longer if you prefer a crispier texture.
- Mix balsamic and honey: while the brussels sprouts bake, mix together the balsamic vinegar and honey in a medium bowl. As soon as the brussels sprouts are cooked, toss them in this mixture.
- Serve: serve immediately while warm.
Here's a couple notes and some popular substitutions for this recipe:
- Brussels sprouts: trim your brussels sprouts in half or into quarters if they are very large.
- Balsamic vinegar: be sure to buy balsamic vinegar, and not balsamic glaze, which is much thicker and sweeter. But if you wanted to use balsamic glaze in this recipe you could — just drizzle a small amount instead of the vinegar and honey mixture.
- Honey: Maple syrup can be substituted for honey.
- Toppings: if you want to add a festive topping to your brussels, try dried cranberries, pomegranate seeds, or feta cheese on top.
Frequently Asked Questions
Before adding them to the oven, make sure that the brussels sprouts are tossed evenly in oil (this will help them brown) and arranged in a single layer on a baking sheet. Cook your sprouts for about 25 minutes at 425° and continue cooking until they are as crispy as you would like.
You'll know your brussels sprouts are cooked if they are browned with crispy outer leaves and caramelized edges. You can also poke one with a fork and it should be soft and cooked all the way through.
To trim your sprouts, cut off the stem and remove any wilted outer leaves. Then chop them in half, or if they are very large into quarters. You'll want them all to be roughly the same size for baking.
If you like your brussels sprouts crispy and browned, lay them all cut-side down before baking. This will help caramelize the edge touching the pan. You can also skip flipping them over to get them extra brown.
If you make this recipe, be sure to leave a comment & rating at the bottom of this page!Print