Oven Roasted Brussels Sprouts with Honey Balsamic Glaze – Roasted, crispy and delicious brussels sprouts coated with an amazing honey balsamic glaze! This easy to make Oven Roasted Brussels Sprouts Recipe is the perfect side dish that belongs on your Thanksgiving table.
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 HONEY BALSAMIC GLAZED 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.
- 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:
- 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!
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Roasted, crispy and delicious brussels sprouts coated with an amazing honey balsamic glaze!
- 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)
- 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.
The brussels sprouts can be made 2 hours ahead.
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.
WW FREESTYLE POINTS: 6
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30 Min
Slow Cooker
Freezer Friendly
Low Carb
Instant Pot
Keto
Chicken
Beef
Thank you so much for this wonderful recipe. I have always liked brussel sprouts but never tried making it at home….well these are amazing and the family approves. Printing out the recipe to add to my favorites!
I love sprouts, but have only ever eaten them as a boiled vegetable with a roast dinner (preferably Christmas dinner LOL). I wouldn’t have ever thought to use them in this way – what a brilliant recipe, I will have to try it!
Can I use regular balsamic vinegar instead of white?
Hi! Yes you can, but the dark balsamic is sweeter and a little more syrupy. The white balsamic has a cleaner, not so vinegary aftertaste.
That glaze! OMG! I need to try these immediately.
Roasted brussels are one of my favorites! These look so caramelized and delicious!
Looks like my favorite way to cook brussels sprouts!
So great for holiday dinner! My family will love these!
Looks so addicting! This will surely a big hit on our table, can’t wait to try!
Looks incredibly delicious! Such a tasty and flavorful recipe, just perfect!