These crispy oven roasted brussel sprouts are an easy side dish the whole family will love. Baked in the most amazing honey balsamic glaze with perfectly caramelized edges, this is one of my favorite brussel sprouts recipes!
A ROASTED BRUSSELS SPROUTS RECIPE YOUR FAMILY WILL LOVE
I dedicate this Roasted Brussels Sprouts recipe to anyone that is convinced of hating the little cabbage-like vegetable. Once you taste this dish, you’ll convert to a brussels sprouts lover, just like me.
This recipe is from my uncle. He is the one that changed my mind about brussels sprouts by roasting them in the oven and NOT boiling them.
Since then, I have shared with you a recipe for Roasted Brussels Sprouts with Bacon, as well as this recipe for Garlic Brown Butter Roasted Brussels Sprouts and Carrots. We also have a recipe for Creamy Cheesy Brussels Sprouts with Bacon, and many more.
My obsession is alive and thriving.
HOW TO MAKE THESE ROASTED BRUSSELS SPROUTS
These Honey Balsamic Roasted Brussels Sprouts are very easy to prepare and they will be gone as soon as they hit the table. The brussels sprouts should be brown and crispy paired with the sweetness of the honey and balsamic glaze. Here is how to make perfectly roasted brussel sprouts:
- We will first preheat our ovens to 400F.
- Then, we are going to cut the bottoms off the brussels sprouts and remove the outer leaves. IF your brussels sprouts are large, cut them in half.
- We will then combine olive oil, garlic, salt, and pepper in a small bowl and pour over the brussels sprouts.
- Spread the brussels sprouts over a sheet pan and roast for 30 minutes, or until crispy and tender.
- In the meantime, we will prepare the honey balsamic glaze by combining honey, white balsamic vinegar, and brown sugar in a saucepan. You’ll want to bring that mixture to a simmer and cook for 10 minutes, or until thickened.
- Once the brussels sprouts are done, pour the honey balsamic glaze over them; toss to combine and serve with freshly shaved parmesan cheese.
See how easy it is to make perfect roasted brussels sprouts?! With this basic technique for crunchy, salty, and sweet sprouts, you’ll have everyone begging for seconds.
Also, caution! These brussels sprouts are addictive! It is SO hard not to eat all of them, all on your own. You shall see.
HOW TO STORE ROASTED BRUSSELS SPROUTS
- Place completely cooled brussels sprouts in an airtight container; close and refrigerate for up to 4 days.
- Reheat in a 350F oven for 10 to 15 minutes, or until hot and internal temperature reaches 165F. Stir sprouts halfway through heating.
YOU MIGHT ALSO LIKE THESE BRUSSEL SPROUTS RECIPES:
- Brussels Sprouts Salad with Apples and Candied Walnuts
- Creamy Dijon Brussels Sprouts
- Shaved Brussels Sprouts Salad with Avocado and Pistachios
- Shaved Brussels Sprouts with Cranberries Stir Fry
ENJOY!
Oven Roasted Brussels Sprouts with Honey Balsamic Glaze
Ingredients
- 2 pounds brussels sprouts, bottoms cut and outer leaves removed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- salt and fresh ground pepper, to taste
- 1 tablespoon honey
- 3/4 cup white balsamic vinegar
- 2 tablespoons light brown sugar
- freshly shaved parmesan cheese, for topping (optional)
Instructions
- Preheat oven to 400F.
- Place cleaned brussels sprouts on a sheet pan and set aside.
- In a small mixing bowl stir together olive oil, garlic, salt and pepper.
- Pour olive oil mixture over brussels sprouts and mix until well combined.
- Roast for 30 minutes, or until tender and slightly charred.
- In the meantime prepare the Honey Balsamic Glaze
- Combine honey, vinegar, and brown sugar in a saucepan.
- Bring to a simmer over medium-high heat; simmer for 10 minutes or until thickened, stirring occasionally.
- Remove from heat and let cool at least 5 minutes.
- Pull brussels sprouts out of the oven and transfer to a large bowl or platter.
- Pour prepared honey balsamic glaze over the brussels sprouts and toss to combine.
- Add freshly shaved parmesan cheese over the brussels sprouts and serve.
Notes
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- Place completely cooled brussels sprouts in an airtight container; close and refrigerate for up to 4 days.
- Reheat in a 350F oven for 10 to 15 minutes, or until hot and internal temperature reaches 165F. Stir sprouts halfway through heating.
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Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can you use balsamic glaze instead of vinegar?
I used regular balsamic and Mike’s hot honey with dark brown sugar….omg my house smells amazing!
I’m very glad you enjoyed it! Thank YOU! 🙂
Can you use balsamic glaze instead of vinegar?
I modified the recipe a little. I fried up bacon and in the bacon grease I sauteed the garlic. I then used the bacon grease in place of the olive oil. Instead of honey, I used “Mike’s Hot Honey”. I didn’t have white balsamic so used regular balsamic. Came out fantastic!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
These were wonderful. I started with a little less honey as I didn’t want too sweet and just added honey to taste. Good way to serve Brussels to someone who claims to not like them. Will make again. We had pork loin with these and we were all dipping the pork on the sauce!
Hi! Was just wondering If I can make the glaze ahead of time? Thanks!
HI! I think that should be OK, but you might have to warm it up a little before tossing it in with the Brussel sprouts, just so it spreads nicely over everything.
Next time I plan to prepare the sauce while the meat is cooking. To prevent having to heat the balsamic in the microwave. Trying to keep it nice and fresh!