Description

This Honey Balsamic Brussels Sprouts recipe features tender, roasted Brussels sprouts tossed in a sweet and tangy honey balsamic glaze. Roasted until golden and crisp, these Brussels sprouts offer a perfect balance of savory and sweet flavors, making them an ideal side dish for any meal.

Ingredients

Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Honey Balsamic Glaze

2 tablespoons balsamic vinegar
1 tablespoon honey

Garnish

1 tablespoon chopped fresh parsley (optional)

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Toss Brussels Sprouts: In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, black pepper, and garlic powder. Toss well until the sprouts are evenly coated with the seasoning and oil.
Roast the Brussels Sprouts: Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, or until they are golden brown and crisp on the edges.
Make the Honey Balsamic Glaze: While the Brussels sprouts roast, whisk together the balsamic vinegar and honey in a small bowl until well combined and smooth.
Glaze and Toss: Once the Brussels sprouts are roasted, remove them from the oven and transfer to a serving bowl. Drizzle the honey balsamic glaze over the sprouts and toss gently to coat them evenly.
Garnish and Serve: Sprinkle the chopped fresh parsley over the glazed Brussels sprouts if using, and serve warm as a delicious side dish.

Notes

For extra crispiness, make sure the Brussels sprouts are spread out in a single layer without overcrowding the pan.
You can substitute honey with maple syrup for a vegan option.
Fresh parsley adds a pop of color and freshness but can be omitted if unavailable.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best texture.