Honey Balsamic Brussels Sprouts
Caramelized Brussels sprouts roasted hot and finished with a warm honey-balsamic butter glaze. Sweet, savory, and irresistibly crisp at the edges.
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Servings:
Ingredients
Roasted Brussels Sprouts with Honey-Balsamic Glaze
- 1 1/4 pounds Brussels sprouts, trimmed and halved (quarter very large ones)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
Instructions
Preparation Steps
- Place a heavy, rimmed baking sheet on the center rack and preheat the oven to 450°F so the pan gets hot.
- While the oven heats, pat the Brussels sprouts very dry, trim the ends, and halve them (quarter if especially large).
- In a large bowl, toss sprouts with olive oil, 1/2 teaspoon of the salt, and the black pepper until evenly coated.
- Carefully remove the hot sheet, spread the sprouts cut-side down in a single layer, and return to the oven. Roast for 12 minutes without stirring.
- Meanwhile, make the glaze: In a small saucepan over low heat, melt the butter. Stir in honey, balsamic vinegar, and red pepper flakes. Simmer gently for 30–45 seconds to thicken slightly, then remove from heat.
- Shake or stir the sprouts, then continue roasting until the edges are deeply browned and centers are tender, 6–8 minutes more.
- Transfer hot sprouts to a bowl, drizzle with the warm honey-balsamic butter, and toss to coat. Season with the remaining salt to taste and serve right away.
Notes
Tip: For maximum browning, avoid overcrowding—use two pans if needed so the sprouts can lie cut-side down.
Leftovers keep 3 days in the fridge; reheat in a hot skillet to bring back the crisp edges.
This recipe is an original creation inspired by classic Honey Balsamic Brussels Sprouts flavors. All ingredient ratios and instructions are independently developed.