Crispy Honey Balsamic Brussels Sprouts

Crispy Honey Balsamic Brussels Sprouts are the perfect balance of sweet, tangy, and savory. If you’ve ever struggled to get your family (or even yourself) excited about Brussels sprouts, this recipe might just change your mind. The sprouts are roasted until the edges are golden brown and perfectly crisp, then tossed in a sticky honey balsamic glaze that clings to every leaf. The result? A dish that tastes restaurant-quality but comes together in less than 30 minutes.

I love this recipe because it works for so many occasions. It’s simple enough for a weeknight dinner, yet impressive enough for a holiday table. The balsamic reduction brings out the natural sweetness of the sprouts, while the honey adds just the right amount of caramelization. A pinch of sea salt ties everything together for that crave-worthy bite.

Whether you’re a long-time Brussels sprout fan or you’ve been hesitant to give them a chance, this recipe makes them shine. It’s an easy side dish that pairs with roasted chicken, steak, fish, or even vegetarian mains. Plus, with minimal prep and easy cleanup, it’s one of those recipes you’ll find yourself making again and again.

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What Makes This Crispy Honey Balsamic Brussels Sprouts Special?

• Crispy edges every time – Roasting at high heat ensures tender centers and golden, crunchy edges.

• Balanced flavors – The mix of sweet honey, tangy balsamic, and savory roasted sprouts creates a flavor explosion.

• Quick and easy – Ready in under 30 minutes, with only a handful of pantry ingredients.

• Crowd-pleaser – Even picky eaters who claim they don’t like Brussels sprouts end up loving this recipe.

• Versatile dish – Works for weeknight dinners, holiday spreads, or even as a meal prep veggie.

The best part? The simple glaze technique means you don’t need to fuss with complicated cooking. Just roast, drizzle, and toss.

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Ingredient Notes

• Brussels sprouts – Fresh, firm sprouts work best. Slice off the ends and halve them for even cooking. If they’re small, leave them whole.

• Olive oil – Helps with crisping. Substitute with avocado oil for a higher smoke point.

• Balsamic vinegar – Adds tangy depth. You can use a balsamic glaze instead (reduce vinegar until syrupy if making your own).

• Honey – Balances the acidity. Maple syrup or agave are great swaps for a vegan option.

• Salt and pepper – Don’t skimp here; seasoning is key for flavor.

• Optional add-ins – Red pepper flakes for heat, garlic powder for depth, or toasted nuts for crunch.

Equipment: A rimmed baking sheet lined with parchment paper or foil makes cleanup easy.

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How To Make Crispy Honey Balsamic Brussels Sprouts

1. Preheat oven to 425°F (220°C). High heat ensures caramelized edges. Line a baking sheet with parchment for easy cleanup.

2. Prepare the sprouts. Trim ends, remove yellow leaves, and cut sprouts in half. Place them in a large bowl.

3. Season. Drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.

4. Roast. Arrange sprouts cut-side down on the baking sheet. Roast for 20–25 minutes, flipping halfway through. They should be golden brown and crisp on the edges.

5. Make glaze. In a small pan, heat 3 tablespoons balsamic vinegar and 1 tablespoon honey over medium heat until slightly thickened (about 3–4 minutes).

6. Toss and serve. Transfer roasted sprouts to a bowl, drizzle with glaze, and toss. Sprinkle with flaky salt before serving.

Tip: If sprouts aren’t browning, leave them under the broiler for 1–2 minutes.

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Storage Options

• Room temperature: Best enjoyed fresh. Don’t leave cooked sprouts out for more than 2 hours.

• Refrigeration: Store leftovers in an airtight container for up to 3 days.

• Freezing: Not ideal—texture suffers. If needed, freeze up to 1 month and reheat in oven to restore crispness.

• Reheating: Rewarm at 375°F (190°C) for 8–10 minutes to keep edges crispy. Avoid the microwave if possible.

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Variations and Substitutions

• Spicy version: Add red pepper flakes or a drizzle of hot honey.

• Nutty twist: Top with toasted almonds, walnuts, or pecans.

• Cheesy upgrade: Sprinkle with freshly grated Parmesan before serving.

• Maple balsamic: Swap honey with maple syrup for a deeper fall flavor.

• Vegan version: Use maple syrup or agave in place of honey.

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Frequently Asked Questions

1. Can I use frozen Brussels sprouts?
Yes, but they won’t get as crispy. Roast them straight from frozen and expect softer centers.

2. Do I need to blanch Brussels sprouts first?
Nope! Roasting alone gives the perfect tender-crisp texture.

3. How do I keep them from getting soggy?
Spread them out on the pan. Crowding traps steam, which prevents crisping.

4. Can I make these ahead?
Yes, roast them up to 1 day ahead. Reheat in the oven and toss with glaze before serving.

5. What’s the best way to cut Brussels sprouts?
Halve medium sprouts for even cooking. For extra crispy bits, quarter them.

6. Can I double the recipe?
Yes, but use two pans. Overcrowding leads to steaming instead of roasting.

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Conclusion

Crispy Honey Balsamic Brussels Sprouts are proof that simple ingredients can create unforgettable flavors. The sweet glaze, tangy vinegar, and roasted crunch make this dish irresistible. Whether you’re making them for a quick weeknight dinner or serving them at a holiday feast, these sprouts are sure to win over even the skeptics.

Give them a try, and don’t forget to share your results—I’d love to hear how they turned out in your kitchen!

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