Crispy Honey Balsamic Brussels Sprouts – 5-Star Flavor in 30 Minutes

Oh my gosh, you have to try these crispy honey balsamic Brussels sprouts! They’re my absolute favorite way to turn those little green gems into something magical. I swear, even Brussels sprout skeptics come back for seconds when I make them this way. The secret? Roasting them until they’re perfectly crispy, then tossing them in this sweet-tangy glaze that makes them impossible to resist.

I’ve been making this recipe for years – ever since my sister dared me to make Brussels sprouts that didn’t taste “like punishment.” That first bite of crispy caramelized edges with the honey balsamic glaze? Total game changer. Now they’re my go-to side dish for everything from weeknight dinners to holiday feasts. And the best part? They’re crazy easy to make with just a handful of ingredients you probably already have in your kitchen.

Trust me, once you try roasting Brussels sprouts this way, you’ll never go back to boring steamed sprouts again. That perfect crunch, the way the honey caramelizes in the oven, the little bit of tang from the balsamic – it’s a flavor explosion that makes eating your veggies feel like a treat!

Why You’ll Love These Crispy Honey Balsamic Brussels Sprouts

Let me count the ways these little roasted beauties will steal your heart! First off, they’re ridiculously easy to make – we’re talking 10 minutes of prep and then just let the oven work its magic. But here’s what really makes them special:

• That perfect crispy texture – When roasted right, each sprout gets these amazing caramelized edges that crunch like the best potato chip you’ve ever had
• Sweet meets tangy – The honey balsamic glaze is my favorite part, adding just enough sweetness to balance the sprouts’ natural earthiness
• Healthy doesn’t mean boring – Packed with nutrients but tasting like a treat? Yes please!
• Works with everything – Equally at home next to roasted chicken or piled on fancy holiday tables

Seriously, I’ve converted so many Brussels sprout haters with this recipe – it’s that good. And the smell while they’re roasting? Absolute kitchen heaven. You can find more great ideas on our Pinterest page!

Ingredients for Crispy Honey Balsamic Brussels Sprouts

Okay, let’s gather our simple but mighty ingredients – I promise you probably have most of these already! Here’s what you’ll need to make these addictive little bites:

• 1 lb Brussels sprouts – Look for bright green, firm ones about the same size (trust me, uniform size means even roasting!)
• 2 tbsp olive oil – The good stuff! This helps get them crispy
• 1 tbsp honey – I like wildflower honey, but any kind works
• 1 tbsp balsamic vinegar – The thicker, aged kind coats better
• 1/2 tsp salt – Kosher or sea salt is perfect
• 1/4 tsp black pepper – Freshly cracked if you’ve got it

See? Nothing fancy – just simple ingredients that transform into something magical in the oven. Now let’s get cooking!

How to Make Crispy Honey Balsamic Brussels Sprouts

Alright, let’s get these beauties roasting! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turn out perfectly crispy and delicious every time.

Step 1: Prep the Brussels Sprouts

First things first – we gotta get those sprouts ready for their transformation! Trim off the tough ends (just a little slice), then halve them from top to bottom. Here’s my secret: if any are really big, quarter them so everything cooks evenly. Oh, and don’t toss those loose leaves that fall off – they’ll get extra crispy and are like little flavor bombs!

Step 2: Roast to Crispy Perfection

Preheat that oven to 400°F (200°C) – hot enough to get them crispy without burning. Toss your sprouts with olive oil, salt and pepper until they’re nicely coated, then spread them out in a single layer on a baking sheet. This part’s crucial – if they’re piled up, they’ll steam instead of roast. Give them space to breathe!

Step 3: Drizzle with Honey Balsamic Glaze

While those sprouts are roasting (about 20-25 minutes until golden brown), whisk together the honey and balsamic vinegar. When the sprouts come out piping hot, drizzle that sweet-tangy magic all over them and toss gently to coat. The heat helps the glaze cling to every nook and cranny. Serve immediately while they’re still sizzling – that’s when they’re at their absolute best!

Tips for Perfect Crispy Honey Balsamic Brussels Sprouts

After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks that make all the difference:

• Cut them evenly! Nothing worse than some sprouts burnt while others are still raw. Aim for halves about the size of a quarter.
• Taste your balsamic before adding – some are sweeter than others. Adjust the honey up or down to balance the tang.
• Don’t crowd the pan – I know it’s tempting, but use two sheets if needed. Crispy sprouts need their personal space!
• Roast at high heat – That 400°F magic number caramelizes the natural sugars for maximum flavor.

Oh, and a bonus tip? Let them sit for a minute after tossing with glaze – the flavors meld beautifully! If you are looking for other vegetable side dishes, check out our roasted beets.

Variations for Crispy Honey Balsamic Brussels Sprouts

Once you’ve mastered the basic recipe (and trust me, you’ll want to make it weekly), try these fun twists to keep things exciting:

• Garlic lovers: Toss in 2 minced cloves with the olive oil – it caramelizes beautifully
• Spice it up: A pinch of red pepper flakes adds the perfect kick
• Nutty crunch: Sprinkle with toasted pecans or walnuts right before serving
• Cheesy goodness: A shower of parmesan in the last 5 minutes of roasting? Yes please!

My personal favorite? Adding crispy pancetta bits – because everything’s better with a little porky goodness! For more savory inspiration, take a look at our cheesy garlic bread.

Serving Suggestions for Crispy Honey Balsamic Brussels Sprouts

These sprouts are the ultimate team player at the dinner table! I love pairing them with simple roasted chicken – the sweet glaze complements the savory meat perfectly. They’re also amazing alongside salmon, where the balsamic tang cuts through the richness. For holiday meals? They hold their own next to everything from turkey to prime rib without stealing the show. My weeknight trick? Serve them over creamy polenta with a fried egg on top – instant fancy meal! If you need a main course idea, maybe try our baked chicken in tomato sauce.

Storage & Reheating Instructions

Okay, confession time – these rarely last long enough to store at my house! But if you’ve got leftovers (you disciplined soul), pop them in an airtight container for up to 2 days. When reheating, skip the microwave – it makes them soggy. Instead, spread them on a baking sheet and pop them back in a 350°F oven for 5-7 minutes to bring back that perfect crispiness!

Nutritional Information

Here’s the scoop on what’s in these tasty sprouts (per serving): About 120 calories, 7g healthy fats, and a whopping 4g fiber to keep you full! Remember, these are estimates – your exact numbers might vary based on ingredient brands and sizes. But hey, when something tastes this good and is actually good for you? That’s what I call a win-win!

Frequently Asked Questions

Q1. Can I use maple syrup instead of honey?
Absolutely! Maple syrup makes a delicious substitute – just use the same amount. The flavor will be slightly different (more earthy than floral), but still amazing. I’ve even used agave nectar in a pinch!

Q2. Why are my Brussels sprouts not getting crispy?
Oh no! The usual culprits are overcrowding the pan (they steam instead of roast) or not roasting at high enough heat. Make sure they’re in a single layer with space between each sprout, and don’t skip that 400°F preheat!

Q3. Can I make these ahead of time?
You can prep the sprouts ahead (trim and halve them), but roast them fresh for best results. The glaze is quick to whip up right before serving. Trust me, that crispy texture is worth the last-minute effort!

Q4. What if I don’t have balsamic vinegar?
No worries! Red wine vinegar with a teaspoon of brown sugar makes a decent stand-in. The flavor won’t be identical, but you’ll still get that sweet-tangy balance we love.

Q5. Can I use frozen Brussels sprouts?
Honestly? Fresh is best here. Frozen sprouts release too much water and won’t get properly crispy. If you must use frozen, thaw completely and pat VERY dry before roasting.

Rate This Recipe

Did you love these crispy honey balsamic Brussels sprouts as much as I do? Drop a star rating below and let me know how yours turned out – I read every comment and love hearing your kitchen success stories!

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