Go Back
+ servings
Close up view of oven roasted Brussels sprouts tossed in honey balsamic glaze.

Oven Roasted Brussels Sprouts

Katerina | Diethood
Crispy oven roasted Brussels sprouts are the ultimate veggie side dish! This is an easy method for flavorful Brussels sprouts with perfectly caramelized edges.
Servings : 6
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

For the Brussels Sprouts
  • 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
For the Honey Balsamic Glaze
  • 1 tablespoon honey
  • ¾ cup white balsamic vinegar
  • 2 tablespoons light brown sugar
  • freshly shaved parmesan cheese, for topping (optional)

Instructions
 

  • Preheat oven to 400˚F.
  • Place the trimmed Brussels sprouts on a sheet pan.
  • In a small mixing bowl, stir together the olive oil, garlic, salt, and pepper.
  • Pour the olive oil mixture over the Brussels sprouts and mix until well combined. Roast for 30 minutes, or until tender and slightly charred.
  • In the meantime, combine the 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 the brussels sprouts out of the oven and transfer to a large bowl or platter.
  • Pour the prepared honey balsamic glaze over the sprouts and toss to combine.
  • Top them with freshly shaved parmesan cheese and serve.

Notes

  • Prep the Sprouts: Trim stems and remove discolored leaves. You can do this a day in advance and store the trimmed sprouts in the fridge.
  • Avoid Overcrowding: Spread Brussels sprouts in a single layer in the pan to ensure they roast instead of steam.
  • Cut Side Down: If halved, place the cut side against the pan for better crisping.
  • With Bacon: Add diced bacon for extra flavor.
  • Add Carrots: Combine with carrots and garlic butter for a holiday dish.
  • Include Protein: Try with Andouille sausage and sweet potatoes.
  • Lemon: Finish with a squeeze of lemon or mix lemon zest with olive oil.
  • Make it Spicy: Sprinkle red pepper flakes for heat.
  • These Brussels sprouts can be made 2 hours ahead.
  • To store, transfer completely cooled Brussels sprouts to an airtight container and refrigerate for up to 4 days.

Nutrition

Calories: 183 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 46 mg | Potassium: 631 mg | Fiber: 5 g | Sugar: 14 g | Vitamin A: 1140 IU | Vitamin C: 129.1 mg | Calcium: 79 mg | Iron: 2.4 mg

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.

Course: Side Dish
Cuisine: American
Keyword: how to roast brussels sprouts, oven roasted brussels sprouts