Ingredients
1 1/2 lbs Brussels sprouts, trimmed and halved (quarter any large ones)
2-3 tbsp olive oil
3/4 tsp kosher salt (adjust to taste)
1/2 tsp black pepper
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup (or brown sugar)
1 tbsp butter (optional, for extra shine/richness)
1 small garlic clove, finely minced (optional)
Optional finish: flaky salt, grated Parmesan, or toasted chopped nuts
Instructions
Heat oven: Preheat to 425°F. Line a sheet pan with parchment (optional for easier cleanup).
Prep sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Spread cut-side down in a single layer.
Roast: Roast 20–25 minutes, flipping once halfway, until deeply browned and crisp at the edges.
Make glaze: While roasting, whisk balsamic vinegar + honey (and garlic if using) in a small pan. Simmer on medium-low 2–4 minutes until slightly syrupy (it thickens more as it cools). Stir in butter if using.
Toss & serve: Transfer hot sprouts to a bowl, drizzle with glaze, toss well, and taste for seasoning. Finish with flaky salt or Parmesan if desired.
Notes
Cooking Tips
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Go hot for crisp: 425°F helps caramelize and crisp the edges.
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Don’t crowd the pan: Crowding steams the sprouts—use two pans if needed.
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Cut-side down = better browning.
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Glaze timing matters: Simmer until it coats a spoon lightly—don’t over-reduce or it can turn bitter.
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Finish with salt: A pinch of flaky salt after glazing makes the sweetness pop.
Variations
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Bacon balsamic: Toss with crispy bacon bits before serving.
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Spicy: Add ¼ tsp red pepper flakes to the glaze.
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Garlic-Parmesan: Skip honey; toss roasted sprouts with balsamic + Parmesan + extra garlic.
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Nutty crunch: Add toasted walnuts/pecans or sliced almonds.
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Citrus twist: Add ½ tsp orange zest to the glaze.
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Air fryer option: Cook at 375°F for 12–15 minutes, shaking halfway; glaze and toss at the end.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 320mg
- Fat: 9g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 4g