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Honey Balsamic Brussels Sprouts

Crispy roasted Brussels sprouts coated in a sticky-sweet honey balsamic glaze with garlic and thyme. The ultimate easy, gourmet side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180

Ingredients
  

  • 2 lbs fresh Brussels sprouts trimmed and halved
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.33333333 cup balsamic vinegar high-quality
  • 3 tbsp honey
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves plus more for garnish
  • 0.5 cup pecans roughly chopped, optional
  • 0.25 cup pomegranate arils optional

Equipment

  • Large rimmed baking sheet
  • Small saucepan
  • Mixing bowls
  • Sharp knife & cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Trim Brussels sprouts, cut in half lengthwise, and toss on a large baking sheet with olive oil, salt, and pepper. Arrange cut-side down in a single layer.
  2. Roast for 20-25 minutes, until tender and the cut sides are deeply caramelized and crispy.
  3. While sprouts roast, make the glaze. In a small saucepan, combine balsamic vinegar, honey, minced garlic, and thyme. Simmer over medium heat for 5-7 minutes until reduced and syrupy.
  4. Remove sprouts from oven. Pour the glaze over them and toss to coat thoroughly. Spread back into a single layer.
  5. Return the pan to the oven for 5-7 more minutes, allowing the glaze to bake onto the sprouts and become sticky.
  6. Transfer to a serving dish. Garnish with optional pecans, pomegranate arils, and extra thyme. Serve immediately.

Notes

For best crispiness, do not overcrowd the baking sheet. Use two pans if necessary. Glaze can be made 3 days ahead. Sprouts can be trimmed a day in advance.