Ingredients
Scale
- 1 pound fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar (use aged balsamic for deeper flavor, or substitute with apple cider vinegar for a milder tang)
- 1 tablespoon honey (feel free to swap with maple syrup if you want it vegan-friendly)
- 1/2 teaspoon garlic powder (optional but adds a lovely depth)
- 1/4 teaspoon crushed red pepper flakes (optional, for a subtle kick)
Instructions
- Preheat your oven to 425°F (220°C). This high heat is key for getting those sprouts wonderfully crispy—trust me, it’s worth the extra bit of warmth in the kitchen!
- Rinse the Brussels sprouts and trim off the tough stems. Cut them in half lengthwise. I like to keep mine fairly uniform so they cook evenly. When my kids were little, I’d let them help with this—it’s a great way to sneak in some veggie prep and make it fun.
- Toss the halved sprouts in a large bowl with olive oil, salt, pepper, and garlic powder if you’re using it. Make sure each sprout is well-coated. This simple step is where the magic starts because the oil helps crisp up the edges beautifully.
- Spread the Brussels sprouts out in a single layer on a rimmed baking sheet. Crowding the pan is the enemy of crispiness, so I always use two pans if I need to.
- Roast in the oven for about 20-25 minutes, flipping halfway through. You’re looking for deep golden brown edges and tender insides. When my kids see those crispy bits, they think it’s candy, which is the ultimate compliment.
- While the sprouts roast, whisk together the balsamic vinegar, honey, and crushed red pepper flakes in a small bowl. This glaze is that perfect sweet-tangy balance that makes these sprouts stand out.
- Once the Brussels sprouts are out of the oven, drizzle the honey-balsamic glaze over them and toss gently to coat. The residual heat helps the glaze thicken slightly and cling to each crispy bite.
- Serve immediately. If you want to add a little extra flair, sprinkle some toasted almonds or shaved Parmesan on top. My husband swears by Parmesan, but I sometimes skip it to keep things kid-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Honey Balsamic Brussels Sprouts, recipe, cooking, food
