Honey Balsamic Brussels Sprouts (Printer-friendly)

Crispy roasted Brussels sprouts tossed in a sweet honey balsamic glaze for an irresistible side dish.

# What You Need:

01 - 1 pound Brussels sprouts, trimmed and halved

02 - 2 tablespoons olive oil

03 - 2 tablespoons balsamic vinegar

04 - 1 ½ tablespoons honey

05 - 1 garlic clove, minced

06 - ½ teaspoon kosher salt

07 - ¼ teaspoon freshly ground black pepper

08 - 2 tablespoons chopped toasted pecans or walnuts

09 - 1 tablespoon grated Parmesan cheese

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

02 - In a large mixing bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper until well combined.

03 - Add the trimmed and halved Brussels sprouts to the bowl and toss thoroughly until every sprout is evenly coated with the glaze.

04 - Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single even layer, making sure not to overcrowd the pan.

05 - Roast for 22 to 25 minutes, stirring once halfway through, until the sprouts develop golden caramelized edges and tender centers.

06 - Transfer the roasted sprouts to a serving dish and drizzle with any remaining glaze from the baking sheet, tossing gently to coat.

07 - Scatter toasted chopped nuts and grated Parmesan cheese over the top. Serve immediately while warm.

01 -

The glaze walks the perfect line between sweet and tangy, making converts out of people who swore they hated Brussels sprouts.
Everything roasts on a single pan, which means cleanup is almost nonexistent.

02 -

Overcrowding the pan is the fastest way to steam your sprouts instead of roasting them, so use two sheets if needed.
Stirring halfway through is not optional because it ensures even browning on all sides.

03 -

Dry the sprouts thoroughly after washing them because even a little extra moisture prevents proper caramelization.
Taste the glaze before tossing and adjust the honey or vinegar to match your preference.