How to Roast Brussels Sprouts
Roasted brussels sprouts done right — honey balsamic, garlic parmesan, honey glazed with bacon, and crispy smashed sprouts for any weeknight dinner.
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Honey Balsamic Brussel Sprouts
Best Brussel sprouts I’ve ever made, I’ve been looking for a good recipe for ages and am not disappointed - restaurant worthy
Eli SilvermanIngredients
- Brussel sprouts
- 2 tbsp Balsamic vinaigrette
- 1 tbsp Honey
- 1/4 Lemon
- to taste Salt
- to taste Pepper
- to taste Garlic powder
- 2 tbsp Olive oil
Instructions
- 1Preheat oven to 425. Cut off the brown ends of the Brussel sprouts and cut them in half and then half again so that youre left thin slices.
- 2Line a baking sheet with parchment paper and add Brussel sprouts. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss them to mix and place in oven for 20 mins or until crispy and cooked through.
- 3While the Brussel sprouts are baking, mix 2 tbsp of balsamic, 1 tbsp of honey, and the juice of 1/4 of a lemon to a bowl. Mix with a fork, taste, and add whichever you think it needs to make it the perfect sauce for you.
- 4When Brussel sprouts are done, simply add them to the bowl, mix, and enjoy 📈
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Open in Pepper →Brussels Sprouts Worth Fighting Over
A hot oven turns brussels sprouts into something completely different — browned edges, sweet centers, crispy leaves that fall off the pan. Once you get that right, even the folks who swore they hated them go back for seconds.
Cooks on Pepper reach for these when the main dish is already handled and they need one good vegetable on the table in about half an hour, or when a holiday plate needs something besides potatoes.
Every recipe here starts with sprouts and a hot pan: Honey Balsamic Brussel Sprouts, Garlic Parmesan Brussels Sprouts, Honey Glazed Brussel Sprouts with Bacon, Parmesan Crusted Brussel Sprouts, Crispy Smashed Brussels Sprouts, and a plain Roasted Brussel Sprouts with just olive oil and salt.
Quick Tips
- 1
Roast them cut side down
Halve the sprouts and lay every flat side against the pan. That contact is what gives you the deep brown crust in 20 to 25 minutes.
- 2
Crank the oven to 425
Anything under 400°F steams them soft instead of browning them. Roast at 425°F on the lower rack for the best color.
- 3
Give them room
Spread one pound across a full sheet pan in a single layer. Crowded sprouts sit in their own steam and never crisp.
- 4
Add honey at the end
Toss with honey or balsamic in the last 5 minutes of roasting so the sugar glazes instead of scorching.
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