Crispy Honey Balsamic Brussels Sprouts

why make this recipe

This dish gives you crispy, sweet, and tangy Brussels sprouts. It cooks fast in the oven and fits many meals. The balance of honey and balsamic makes plain sprouts taste special. If you like getting a crisp finish, you can also learn tips for crisp meat like this air fryer chicken size guide.

introduction

This recipe is simple and uses few ingredients. You roast halved Brussels sprouts until they turn golden and crisp. Then you make a quick honey-balsamic glaze and toss the sprouts in it. The result is warm, sticky, and crunchy. For other crisping ideas and timing tricks, check this air fryer chicken guide.

how to make Crispy Honey Balsamic Brussels Sprouts

Roast the sprouts first so they get a golden crust. Make the glaze in a small pan until it bubbles. Toss the warm sprouts with the glaze so they stay shiny and sticky. Add toasted pecans or dried cranberries if you want a nutty or fruity touch. For more tips on keeping foods juicy and crisp, see this juicy air fryer chicken guide.

Ingredients :

• Brussels sprouts
• honey
• balsamic vinegar
• olive oil
• salt
• pepper
• toasted pecans (optional)
• dried cranberries (optional)

Directions :

1. Preheat the oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
4. Spread the Brussels sprouts on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
6. In a small saucepan, combine honey and balsamic vinegar and heat until bubbling to create a glaze.
7. Drizzle the glaze over the roasted Brussels sprouts and toss to coat.
8. Optionally, add toasted pecans or dried cranberries before serving.
9. Serve warm as a side dish.

how to serve Crispy Honey Balsamic Brussels Sprouts

Serve them hot right after you toss with the glaze. They work well with roasted chicken, pork, or a simple grain bowl. Add the pecans or cranberries on top for texture and color.

how to store Crispy Honey Balsamic Brussels Sprouts

Let the sprouts cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep them crisp.

tips to make Crispy Honey Balsamic Brussels Sprouts

• Cut sprouts in half so they crisp faster and cook evenly.
• Use high heat and a single layer on the sheet pan to get a good roast.
• Pat sprouts dry after washing to help browning.
• Warm the glaze slightly before tossing so it spreads easily.
• Add nuts at the end so they stay crunchy.
• For extra crisp, finish under the broiler for 1–2 minutes, watching closely.

variation (if any)

• Add a pinch of red pepper flakes for heat.
• Swap pecans for walnuts or almonds.
• Use maple syrup instead of honey for a different sweet note.

FAQs

Q: Can I make these ahead of time?
A: You can roast them ahead but toss with glaze just before serving. Reheat in the oven to restore crisp.

Q: Can I use frozen Brussels sprouts?
A: Fresh is best for crispiness. If using frozen, thaw and dry them well before roasting.

Q: Is balsamic vinegar necessary?
A: Balsamic gives a tangy sweetness. You can use a milder vinegar with a bit more honey if you prefer.

Q: How do I keep them from burning?
A: Watch the oven in the last minutes and stir once during roasting. Lower the oven by 25°F if the edges darken too fast.

Conclusion

For another easy roasted-sprouts idea, see this recipe: Roasted Brussels Sprouts with Balsamic Vinegar and Honey.

Crispy Honey Balsamic Brussels Sprouts

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• Author: kaoucheegmail-com
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy, sweet, and tangy Brussels sprouts coated in a delicious honey-balsamic glaze.

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Ingredients

Scale 1x2x3x

• 1 lb Brussels sprouts
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup toasted pecans (optional)
• 1/4 cup dried cranberries (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Trim the ends of the Brussels sprouts and cut them in half.
3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
4. Spread the Brussels sprouts on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until crispy and golden brown.
6. In a small saucepan, combine honey and balsamic vinegar and heat until bubbling to create a glaze.
7. Drizzle the glaze over the roasted Brussels sprouts and toss to coat.
8. Optionally, add toasted pecans or dried cranberries before serving.

Notes

Serve warm right after tossing with the glaze for the best flavor. Store in an airtight container in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 10g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg

Keywords: Brussels sprouts, honey balsamic, roasted vegetables, easy side dish, vegetarian