Honey Balsamic Brussel Sprouts
Crispy roasted Brussel sprouts finished with a sweet and tangy honey balsamic glaze. Ready in 35 minutes — perfect for weeknights or holidays.
Servings: 8
Cost: $5.88, $0.74 per Serving
Ingredients
- 2 pounds Brussel Sprouts
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Peppers
- 2 cloves Garlic minced (or 2 teaspoon minced garlic)
- ¼ cup Balsamic Vinegar
- 2 Tablespoons Honey
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim the stems from Brussels sprouts, remove any damaged outer leaves, and cut the sprouts in half.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Drizzle with olive oil and season with: salt, black pepper, minced garlic (or 2 teaspoons minced garlic)
- Toss the Brussels sprouts until evenly coated.
- Bake for 10 minutes.
- While the Brussels sprouts are roasting, whisk together: balsamic vinegar, honey
- Remove the Brussels sprouts from the oven and drizzle the balsamic-honey mixture over them.
- Toss gently to coat evenly.
- Return the pan to the oven and bake for an additional 10–15 minutes, until the Brussels sprouts are tender and browned around the edges.
- Remove from the oven and allow to cool slightly.
- Serve warm and enjoy!
Video
Notes
Roast in a single layer, cut-side down — overcrowding is the #1 reason these turn out soggy instead of crispy.
Leftovers keep in the fridge up to 5 days.
Doubling the recipe? Use two baking sheets so the sprouts stay in a single layer.
No balsamic on hand? Red wine vinegar with a pinch of brown sugar works in a pinch.
Nutrition
Calories: 88kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 321mg | Potassium: 456mg | Fiber: 4g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 97mg | Calcium: 52mg | Iron: 2mg
