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Roasted Brussels Sprouts with Honey Balsamic Glaze

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This recipe for Roasted Brussels Sprouts with Honey Balsamic Glaze has a secret to the perfect crispy, roasted leaves. They taste even better, when drizzled with a warm honey balsamic glaze, spiced with red pepper flakes. Better than restaurant style brussels sprouts.

I love brussels sprouts, do you love brussels? Did you know it’s brussels (with an s) sprouts? I actually had to look that up, I assumed the singular was brussel sprout, but actually the proper spelling is, brussels sprouts.

Great veggie side dishes are a must for ever cook and this is one of our favorites! Easy enough for a weeknight dinner, fancy enough for a holiday side dish, try my Tarragon Carrots, or this Cheesy Asparagus Bake for another, taste bud awakening side dish.

Spoonful of crispy brussels with lemon zest, with white bowl full of brussels in background.

The original recipe from Bon Appetit caught my attention after talking about how to achieve the same super, crispy brussels you get from expensive restaurants. I tweaked it a bit as I did not have any red wine vinegar.

Spoonful of roasted crispy brussels sprouts with honey balsamic glaze in a cast iron pan, with zester and lemon in background.

How Do I Get Crispy Roasted Brussels Sprouts?

Want to know the secret? Well keep reading!

Just kidding, I will tell you! The secret to extra crispy roasted brussels sprouts is preheating the sheet pan in a hot oven, the cold brussels hit that hot pan and immediately get a crisp and char going.

Process shot for roasted brussels sprouts. 1. Adding olive oil, 2. placing cut side down on hot pan 3. crisped brussels on sheet pan. 4. Adding lemon zest to brussels.

Simple Ingredients for Roasted Brussels Sprouts

  • 1 ½ pounds brussels sprouts, washed, trimmed, halved
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • fresh ground pepper
  • ¼ cup honey, try a local raw honey
  • ⅓ cup balsamic vinegar
  • ⅛ – ¾ teaspoon crushed red pepper flakes
  • 3 tablespoons unsalted butter
  • grated lemon zest

How Do you Cut Brussels Sprouts

  • What does it mean to “trim” brussels sprouts?
  • Remove a slice of the woody end and any yellow or brown leaves.
  • Once trimmed, halve the Brussels sprouts from top to bottom, leaving the stem in place helps hold the leaves together. Toss into a bowl.
Small white bowl of roasted crispy brussels sprouts on table with honey, lemon and balsamic vinegar in background.

How to Roast the Perfect Crispy Brussels Sprouts

  • Place oven rack on lowest rack in oven, preheat oven to 450° F.
  • Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.
  • Rinse, trim and halve brussels placing in large bowl.
  • Drizzle with olive oil, tossing to coat, sprinkle with sea salt and fresh pepper.
  • Carefully remove hot pan from oven and place brussels on pan, cut side down. Meanwhile make Honey Balsamic Glaze.
  • Roast until deeply browned, for smaller brussels about 15 minutes, for larger brussels as long as 20-25 minutes, until some are charred and fork tender.

Making the Warm Honey Balsamic Glaze

Bring honey to simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and cook, stirring frequently until a deep amber color, careful it will burn quickly. It will take about 3-4 minutes, it will foam up, that’s okay.

Remove from heat, adding red pepper flakes (if desired) and vinegar. Whisk until sauce is smooth. Return to heat, medium to medium-high, adding butter and 1/2 teaspoon salt, whisking constantly, about 3-4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.

Once brussels are roasted, transfer to large bowl, pour glaze over brussels and toss to a combine, transfer to a platter or heat a cast iron pan or serving dish in oven along with brussels.

Top with fresh lemon zest and serve immediately.

Try other vinegars in place of balsamic, red wine vinegar, white balsamic or white wine vinegar, if you try using apple cider vinegar start with a little bit at first.

Zesting Lemon onto hot cast iron pan of brussels sprouts.

Can you Reheat Brussels Sprouts?

The short answer, yes, you can reheat brussels sprouts, but they are best freshly roasted. If you need to make ahead of time, undercook slightly by a few minutes, then place back on hot sheet pan in 450° F oven for a couple of minutes.

If already glazed, place on sheet pan in a 350° F oven for 3-5 minutes until warmed through.

Spoonful of crispy roasted brussels sprouts with lemon in background and lemon zest on brussels.

Can you Freeze Brussels Sprouts?

I don’t recommend freezing as brussels will become soggy.

Last, but not least, brussels sprouts shrink much more than you would expect, plan for much more than anticipated. Worth ever trim and slice.

For more great veggie dishes see below the recipe card!

Try roasted brussels sprouts with these flavor packed main dishes!

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Roasted Brussels Sprouts with Honey Balsamic Glaze
Yield: 4 servings

Roasted Brussels Sprouts with Honey Balsamic Glaze

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Roasted Brussels Sprouts with Honey Balsamic Glaze has a secret to the perfect crispy, roasted leaves, then drizzled with a warm honey balsamic glaze.

Ingredients

  • 1 ½ pounds brussels sprouts, washed, trimmed, halved
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • fresh ground pepper
  • ¼ cup honey, try a local raw honey
  • ⅓ cup balsamic vinegar
  • ⅛ - ¾ teaspoon crushed red pepper flakes
  • 3 tablespoons unsalted butter
  • fresh grated lemon zest

Instructions

Crispy Roasted Brussels Sprouts

Place oven rack on lowest rack in oven, preheat oven to 450° F. Place a half sheet baking pan on the bottom rack to heat up while you prep the brussels.

Rinse, trim and halve brussels placing in large bowl. Drizzle with olive oil, tossing to coat, sprinkle with sea salt and fresh pepper. Make glaze while roasting.

Carefully remove hot pan from oven and place brussels on pan, cut side down. Roast until deeply browned, for smaller brussels about 15 minutes, for larger brussels as long as 20-25 minutes, until some are charred and fork tender.

Warm Honey Balsamic Glaze

Bring honey to simmer in a small saucepan, over medium heat. Once simmering, reduce heat to medium-low and cook, stirring frequently until a deep amber color, careful it will burn quickly. It will take about 3-4 minutes, it will foam up, that's okay.

Remove from heat, adding red pepper flakes (if desired) and vinegar. Whisk until sauce is smooth. Return to heat, medium to medium-high, adding butter and 1/2 teaspoon salt, whisking constantly, about 3-4 minutes until glaze is glossy and thickened slightly. Set aside until ready to use.

Once brussels are roasted, transfer to large bowl, pour glaze over brussels and toss to a combine, transfer to a platter or heat a cast iron pan or serving dish in oven along with brussels.Top with fresh lemon zest and serve immediately.

Notes

Brussels Sprouts shrink during roasting, if making for a crowd keep portions in mind as you will need more than anticipated.

Try other vinegars in place of balsamic, red wine vinegar, white balsamic or white wine vinegar, if you try using apple cider vinegar start with a little bit at first.

Can you Reheat Brussels Sprouts?

Yes, they are best fresh, but if you need to make ahead of time, undercook slightly by a few minutes, then place back on hot sheet pan in 450 oven for a couple of minutes.

If already glazed, place on sheet pan in a 350° F oven for 3-5 minutes until warmed through.

I don't recommend freezing as brussels will become soggy.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 359Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 23mgSodium: 308mgCarbohydrates: 38gFiber: 5gSugar: 28gProtein: 5g

The glaze adds calories, but much of it stays in the pan, actual calories are probably less. The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

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