1. How do I keep Brussels sprouts crispy after roasting?

To maintain that irresistible crispiness, make sure the sprouts are thoroughly dried before roasting and avoid overcrowding the baking sheet. If you’re making them ahead of time, reheat in the oven at 350°F (175°C) for 10–15 minutes to bring back the crunch. Avoid microwaving, as it softens the texture.

2. Can I make this recipe vegan?

Yes, absolutely! Simply substitute the honey with maple syrup or agave nectar, both of which caramelize beautifully and offer a similar sweetness. Double-check your Dijon mustard if using—it should also be vegan-friendly. The rest of the ingredients are naturally plant-based.

3. What proteins go well with Crispy Honey Balsamic Brussels Sprouts?

These Brussels sprouts pair wonderfully with grilled or roasted chicken, glazed salmon, or even plant-based proteins like lentil loaf or tofu. Their sweet-and-savory glaze complements bold, hearty flavors, making them a versatile addition to nearly any main course.

Crispy Honey Balsamic Brussels Sprouts

Name: Crispy Honey Balsamic Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound Brussels Sprouts: trimmed and halved for even roasting and crispy texture; 2 tablespoons Olive Oil: helps with roasting and adds richness; 1 teaspoon Salt: enhances natural flavor; 1/2 teaspoon Black Pepper: adds warmth and slight heat; 1/4 cup Balsamic Vinegar: provides tangy depth for the glaze; 2 tablespoons Honey: adds sweetness and aids in caramelization; 1 tablespoon Dijon Mustard (optional): introduces tangy complexity; 2 cloves Garlic (optional): boosts aroma and depth of flavor

Description

These Crispy Honey Balsamic Brussels Sprouts are roasted to perfection and tossed in a sweet and tangy glaze made with honey and balsamic vinegar. With a golden crispy exterior and tender inside, they make a perfect side dish for fall or holiday meals. Simple, quick, and loaded with flavor, they’re a must-try even for Brussels sprouts skeptics.

Ingredients

Scale

1 pound Brussels Sprouts: trimmed and halved for even roasting and crispy texture
2 tablespoons Olive Oil: helps with roasting and adds richness
1 teaspoon Salt: enhances natural flavor
1/2 teaspoon Black Pepper: adds warmth and slight heat
1/4 cup Balsamic Vinegar: provides tangy depth for the glaze
2 tablespoons Honey: adds sweetness and aids in caramelization
1 tablespoon Dijon Mustard (optional): introduces tangy complexity
2 cloves Garlic (optional): boosts aroma and depth of flavor

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Instructions

Preheat oven to 425°F (220°C) to ensure crispy roasting.
Trim stems and halve the Brussels sprouts. Remove any yellow or damaged leaves.
Pat the sprouts dry with a paper towel to remove moisture.
Toss sprouts with olive oil, salt, and pepper in a mixing bowl until well coated.
Arrange cut-side down on a parchment-lined baking sheet with space between each sprout.
Roast for 20–25 minutes, flipping halfway through, until golden and crispy on the edges.
In a saucepan, combine balsamic vinegar, honey, and Dijon mustard. Simmer until slightly thickened. Add garlic at the end if using.
Remove roasted sprouts and toss with the warm glaze in a bowl until well coated.
Serve immediately. Optional: sprinkle with red pepper flakes or garnish with fresh herbs.

Notes

Ensure Brussels sprouts are completely dry before roasting to achieve maximum crispiness.
Don’t overcrowd the baking sheet—give each sprout space to avoid steaming.
Flip sprouts halfway through roasting for even browning.
Warm the glaze before tossing to maintain crisp texture.
Leftovers can be reheated in the oven at 350°F (175°C) to regain crispiness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 8g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg