Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle

I needed to mix up my veggie side dish game recently, because I’ve overdone it a bit on the cauliflower front, as well as being very carb-heavy (lots of sweet potatoes and butternut squash).

Enter these crispy roasted brussels sprouts with balsamic and honey…

I’m absolutely in love with this honey balsamic brussels sprouts flavor combo…the sweet-bitter taste that soaks into the sprouts and softens them a bit.  That, combined with the sea salt added before roasting and the deeply charred nature of the brussels sprouts, makes this dish truly magical. 

The main change I’ve made from the original recipe is backing waaaay off the amount of dressing/drizzle.  I’ve found that a 1-tablespoon-to-1-teaspoon ratio works best, and even sometimes a bit less than that (I eyeball when making for myself).  You don’t want it sopping wet.

Here’s my other everyday recipe:  Roasted Brussels Sprouts “Rubble”

Preheat the oven to 425 F.  If you’re lazy like me, line a large shallow baking sheet with tin foil for easy cleanup.  Drizzle with half the olive oil.

Prep the brussels sprouts, chopping off the stem base, then cutting in quarters (or smaller if they’re massive).  Small pieces are better, as they’ll cook evenly in the very high heat and not be tough.

Peel away any outer leaves…keep the ones that look good, but any yellowed or wrinkly ones can get thrown away.  I love the leaves when they get all crisp and almost-burnt…like nature’s potato chips!

Put all the brussels sprouts on your baking sheet and add the rest of the oil.  Toss to coat well (I just use my hands).  Season with salt, a little pepper, and some garlic powder.

Make sure not to crowd the pan too badly…it’s better to do two pans if you’re making a bigger batch so they can spread out a bit to roast and not get soggy.

Roast for 15-25 minutes depending on the size of your sprouts (I put them on the top shelf of the oven).  Stir after the first 10 minutes, and ever 5 minutes after that. 

You want the leaves dark brown and crisp (but not so burnt they taste nasty), and the undersides of the sprouts browned really nicely.  Because I make sure mine are small pieces, this is usually around 15 minutes for 1 pound and 20 or so minutes for a bigger batch.

Once you pull them from the oven, put in a large bowl and drizzle with the balsamic vinegar and honey.  Toss to coat.  

You can serve immediately, but I also like this made ahead a bit because it allows the flavors to soak into the roasted brussels sprouts and soften them a bit.  I’ll let it sit for 10 minutes while I finish up the rest of the meal, and I even made a couple hours ahead for Thanksgiving and reheated.

Trust me, you need these roasted brussels sprouts with balsamic and honey in your life.  I’ve started throwing it together a few times a week when I can find good sprouts.  The recipe is super flexible and forgiving…I made almost 3 pounds for Thanksgiving, and usually just 1 pound for myself on a weeknight.

Other easy side dishes you’ll love:

• Delicious & Easy Kale Salad
• Za’atar Roasted Cauliflower with Pine Nuts, Dates, & Thyme
• Roasted Butternut Squash & Brussels Sprouts with Dijon Vinaigrette
• Oven-Roasted Okra
• The Best, Simple Burrata Caprese Salad

Adapted slightly from The Kitchn

Crispy Roasted Brussels Sprouts with Balsamic-Honey Drizzle

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

You need these honey balsamic brussels sprouts in your life right this minute! Sweet, bitter, crispy, salty, and charred, this side dish is perfect for any weeknight or even a fancy holiday meal!

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Ingredients

• 2 pounds of brussels sprouts
• 1/4 cup of extra-virgin olive oil
• Fresh-ground sea salt, garlic powder, pepper to season
• 2 tablespoons of balsamic vinegar
• 2 teaspoons of honey

Instructions

1. Preheat the oven to 425 F.  If you're lazy like me, line a large shallow baking sheet with tin foil for easy cleanup.  Drizzle with half the olive oil.
2. Prep the brussels sprouts, chopping off the stem base, then cutting in quarters (or smaller if they're massive; see notes).  Peel away any outer leaves...keep the ones that look good, but any yellowed or wrinkly ones can get thrown away.
3. Put all the brussels sprouts on your baking sheet and add the rest of the oil.  Toss to coat well (I just use my hands).  Season with salt, a little pepper, and some garlic powder.
4. Roast for 15-25 minutes depending on the size of your sprouts (I put them on the top shelf of the oven).  Stir after the first 10 minutes, and ever 5 minutes after that.  You want the leaves dark brown and crisp (but not so burnt they taste nasty), and the undersides of the sprouts browned really nicely.  Because I make sure mine are small pieces, this is usually around 15 minutes for 1 pound and 20 or so minutes for a bigger batch.
5. Once you pull them from the oven, put in a large bowl and drizzle with the balsamic vinegar and honey.  Toss to coat.  You can serve immediately, but I also like this made ahead a bit because it allows the flavors to soak into the roasted brussels sprouts and soften them a bit. These are great as leftovers too.

Notes

• This makes very flexible amounts, depending on what's needed...I made almost 3 pounds for Thanksgiving, and usually just make 1 pound for myself (sometimes there's leftovers, sometimes not)
• The main change I've made from the original recipe is backing way off the amount of dressing/drizzle.  I've found a 1-tablespoon-to-1-teaspoon ratio works best, and even sometimes a bit less than that (I eyeball when making for myself)
• The key here is using high heat to get a good char, which means you need smaller pieces to make sure the sprouts get cooked through and aren't tough.  So for normal size brussels sprouts I usually do quarters, but for really big ones I just slice into small pieces
• Make sure not to crowd the pan too badly...better to do two pans so they can roast and not get soggy, if you're making a bigger batch