Description
Crispy, caramelized Brussels sprouts with a honey-balsamic glaze, perfect as a standout side dish.
Ingredients
Scale
- 900 g (2 lb) Brussels sprouts, trimmed and halved
- 60 ml (4 tbsp) olive oil
- 1 tsp Diamond Crystal kosher salt (or ½ tsp Morton’s)
- ½ tsp freshly ground black pepper
- 30 ml (2 tbsp) balsamic vinegar
- 30 ml (2 tbsp) honey
- 15 g (2 tbsp) unsalted butter, melted (optional)
- 1–2 cloves garlic, thinly sliced
- 30 g (¼ cup) toasted pumpkin seeds (optional)
Instructions
- Preheat the oven to 220°C (425°F). Trim the stem ends and remove any yellow or loose outer leaves, then halve each sprout.
- Combine olive oil, salt, and black pepper in a large bowl. Toss the halved sprouts until coated.
- Spread the sprouts cut-side down on a rimmed baking sheet in a single layer. Roast for 12 minutes.
- Shake the pan or flip the sprouts with a spatula, then roast for another 10–12 minutes until caramelized and tender.
- Whisk balsamic vinegar, honey, and melted butter (if using) in a small bowl to make the glaze.
- Scatter sliced garlic over the sprouts in the last 2 minutes of roasting. Drizzle on the glaze and toss to coat just before serving.
Notes
Avoid overcrowding the pan for maximum crispness. Roast cooled sprouts can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 160
- Sugar: 8g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 7mg