Recipe: Crispy Brussels Sprouts with Balsamic and Honey

Recipe: Crispy Brussels Sprouts with Balsamic and Honey

Sheela Prakash
Nov 19, 2018
(Image credit: Ghazalle Badiozamani)

Consider this the only Brussels sprouts recipe you'll ever need. The sprouts are roasted until they're ridiculously crispy, then tossed in a sweet and savory honey-balsamic glaze. They're reminiscent of the kind of Brussels sprouts you order at restaurants that leave you wondering what is it that they do to them? Well, we've unlocked the secret: a flavor-packed sauce and seriously high heat.

The Ultimate 3-Ingredient Crispy Brussels Sprouts

In order to get Brussels sprouts as crispy as possible, you need to crank up the heat in your oven. A blistering 425°F ensures the bottoms will brown and the leaves will char, turning them potato-chip like. Toss the sprouts with a generous splash of balsamic vinegar and drizzle of honey as soon as they come out of the oven and they'll soak up all that savory, sweet flavor and become a side dish that rivals the main course.

(Image credit: Ghazalle Badiozamani)

Crispy Brussels Sprouts with Balsamic and Honey

Serves 6 to 8

Prep time: 5 minutes to 10 minutes ; cooking time: 20 minutes to 25 minutes

  • 2 pounds

    Brussels sprouts

  • 1/4 cup

    olive oil

  • 1 teaspoon

    kosher salt

  • 3 tablespoons

    balsamic vinegar

  • 2 teaspoons


Arrange a rack in the middle of the oven and heat to 425°F. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.

Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. Season with the salt and pepper and toss to coat again. Arrange them cut-side down.

Roast, stirring halfway through, until the leaves are dark brown and crisp and the undersides of the sprouts are browned, 25 to 30 minutes total. Drizzle with the balsamic vinegar and honey and toss to coat. Serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

(Image credit: Joe Lingeman)
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