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Honey Balsamic Brussels Sprouts

Crispy, caramelized Brussels sprouts roasted with a sweet, tangy honey balsamic glaze. An easy, show-stopping side dish perfect for weeknights or holidays.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 180

Ingredients
  

For the Roasted Brussels Sprouts
  • 1.5 pounds fresh Brussels sprouts trimmed and halved
  • 2 tbsp extra-virgin olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
For the Honey Balsamic Glaze
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp extra-virgin olive oil
  • 1 small clove garlic minced
  • 0.25 tsp crushed red pepper flakes optional
For Garnish (Optional)
  • 2 tbsp pomegranate arils
  • 1 tbsp toasted pecans chopped
  • 1 tsp fresh thyme leaves

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small bowl for glaze

Method
 

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Trim and halve Brussels sprouts. Place in a large bowl and toss with 2 tbsp olive oil, salt, and pepper.
  3. Spread sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes.
  4. While sprouts roast, whisk together balsamic vinegar, honey, 1 tbsp olive oil, minced garlic, and red pepper flakes (if using) in a small bowl.
  5. Remove sprouts from oven. Pour glaze evenly over the hot sprouts and toss to coat thoroughly.
  6. Return pan to oven and roast for another 10-15 minutes, until deeply caramelized, tender, and crispy.
  7. Transfer to a serving dish. Garnish with pomegranate arils, toasted pecans, and fresh thyme. Serve immediately.

Notes

For best results, ensure sprouts are dry and in a single layer on the baking sheet. The glaze can burn easily, so watch closely during the final 5 minutes of roasting.