I roast sprouts till the edges go crisp and the centers stay tender. A warm pan, a drizzle of honey, and a splash of balsamic make the kitchen smell like fall dinner made easy. This small pan side checks many boxes for brussel sprout recipes and brussel sprout recipes balsamic. It fits easy brussel sprout recipes and healthy brussel sprout recipes, and it works for baked brussel sprout recipes too. If you lean vegan brussel sprout recipes, swap maple for honey. If you love grilled brussel sprout recipes, take the sheet pan outside. I learned this trick on a weeknight when the fridge looked bare. We cut the sprouts, we heat the pan, we let the cut sides kiss the hot metal. The color tells us when to flip. Salt wakes everything up. Balsamic gives sweet tang. Honey brings a soft gloss. Serve this with chicken or salmon or a bowl of couscous. I snack on the loose leaves while I plate the rest. They crunch like chips and vanish fast. If you want a little heat, add red pepper flakes. If you crave extra shine, add another touch of honey. Cooking stays simple, and dinner still feels special.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crispy Honey Balsamic Brussels Sprouts Recipe
- 3) Ingredients for Crispy Honey Balsamic Brussels Sprouts
- 4) How to Make Crispy Honey Balsamic Brussels Sprouts
- 5) Tips for Making Crispy Honey Balsamic Brussels Sprouts
- 6) Making Crispy Honey Balsamic Brussels Sprouts Ahead of Time
- 7) Storing Leftover Crispy Honey Balsamic Brussels Sprouts
- 8) Try these Side Dish next
- 9) Crispy Honey Balsamic Brussels Sprouts
- 10) Nutrition
1) Key Takeaways
I keep this side simple. We cut sprouts, we heat a pan, we roast till edges turn deep and crisp. Honey meets balsamic and makes a light glaze. The tray comes out and the kitchen smells warm and bright.
I write as Kathy for Simply Cooked Recipes. I test with care, then I share with you on Simply Cooked Recipes. The method works on busy nights. The clean steps help new cooks and seasoned cooks alike.
The dish pairs with chicken, salmon, or tofu. It holds on a buffet and fits weeknight dinner. The texture carries the plate. The flavor feels balanced and calm.
2) Easy Crispy Honey Balsamic Brussels Sprouts Recipe
I like recipes that pull their weight. This pan of sprouts does that. It lives at the heart of brussel sprout recipes. It stands out in brussel sprout recipes for clean steps, fast prep, and big flavor from small moves.
We trim, we toss with oil and salt, we roast on a hot sheet. The cut sides meet the metal and build color fast. A quick mix of honey and balsamic slides over the sprouts and turns glossy.
New cooks find confidence here. Tired cooks feel relief. The food tastes bright, a touch sweet, and still savory. I make it for friends who ask for a green side that wins the table.
3) Ingredients for Crispy Honey Balsamic Brussels Sprouts
Brussels sprouts I pick firm sprouts with tight leaves. Halves roast well and give a nice mix of tender centers and crisp edges.
Extra virgin olive oil The oil coats the leaves and helps color form. A light hand keeps the finish clear and clean.
Honey A small spoon rounds sharp notes and adds shine. Maple works if you cook vegan and still want sweet balance.
Balsamic vinegar This brings gentle tang. It blends with honey and lifts the roasted flavor without heavy weight.
Kosher salt Salt wakes the sprouts. Use a steady pinch and taste again after glazing.
Black pepper Fresh ground pepper adds bite and helps the sweet notes stay in line.
Garlic powder A small shake adds depth that stays even and does not burn like raw garlic on a hot pan.
Red pepper flakes This is optional heat for those who like a mild spark with sweet and tangy glaze.
Lemon zest A bright lift at the end. The zest cuts through the glaze and keeps the finish fresh.
Toasted chopped almonds Crunch on top brings contrast. It turns a simple pan into a plate that feels complete.
These choices fit many brussels sprout dishes and invite small swaps without fuss. Keep the list short and the flavor clear.
4) How to Make Crispy Honey Balsamic Brussels Sprouts
Step one Heat the oven and place a sheet pan inside. A hot pan helps the cut sides brown fast and stay crisp.
Step two Trim and halve the sprouts. Pat them dry. Toss with oil, salt, pepper, and garlic powder in a large bowl.
Step three Spread sprouts cut side down on the hot pan. Give space between pieces so steam does not trap.
Step four Roast till the cut sides turn deep brown and the centers feel tender. Mix honey with balsamic in a small bowl.
Step five Drizzle the glaze over the hot sprouts. Toss with care. Roast a short minute so the glaze clings.
Step six Taste and adjust salt. Add red pepper flakes for heat. Finish with lemon zest and almonds.
This path makes clean recipes for brussels sprouts that fit busy weeknights and calm weekends.
5) Tips for Making Crispy Honey Balsamic Brussels Sprouts
Dry sprouts give crisp edges. Water on leaves turns to steam and slows browning. A clean towel helps.
Preheat the pan. Hot metal meets cut sides and builds color fast. Do not crowd the tray.
Taste the glaze. If your vinegar runs sharp, add a touch more honey. If it feels sweet, add a drop more vinegar.
Fans of crispy brussels sprouts will like the texture here. It lines up with easy oven roasted brussels sprouts with honey in both taste and method.
6) Making Crispy Honey Balsamic Brussels Sprouts Ahead of Time
Roast the sprouts a bit shy of done. Let them cool. Keep them in a covered container in the fridge.
Right before dinner, warm them on a hot pan. Add the honey and balsamic then. The glaze stays bright and the edges revive.
If you plan a party tray, hold the nuts and zest for the end. The finish will taste fresh and keep a good crunch.
For meal prep fans, this approach keeps the feel of honey balsamic sprouts without last minute stress.
7) Storing Leftover Crispy Honey Balsamic Brussels Sprouts
Place leftovers in a covered container. Chill for up to three days. The flavor holds and the glaze rests well.
To reheat, use a hot skillet or a toaster oven. Heat till edges wake up again. Add a squeeze of lemon if it needs lift.
Cold sprouts make a nice lunch bowl with grains and feta. They fit many sprout side dishes and keep lunch simple.
These leftovers slide into sprout side dishes. They match roasted sprouts and work with healthy brussels sprout side for dinner or vegan brussels sprouts with maple balsamic.
8) Try these Side Dish next
9) Crispy Honey Balsamic Brussels Sprouts
Crispy Honey Balsamic Brussels Sprouts brussel sprout recipes
Ingredients
- 680 g Brussels sprouts trimmed and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon red pepper flakes optional
- 1 tablespoon toasted chopped almonds optional
- Zest of 1 lemon optional
Instructions
- Heat the oven to 220 C and place a large sheet pan inside to preheat.
- Pat sprouts dry, then toss with olive oil, salt, pepper, and garlic powder.
- Carefully spread sprouts cut side down on the hot pan for strong contact.
- Roast 16 to 20 minutes until deep golden on the cut sides and tender inside.
- Stir together honey and balsamic in a small bowl.
- Drizzle the honey balsamic over the hot sprouts and toss to coat.
- Return to the oven 2 to 3 minutes so the glaze clings.
- Taste and adjust salt. Add red pepper flakes for heat.
- Finish with lemon zest and chopped almonds if you like.
- Serve right away while the edges stay crisp.
10) Nutrition
One cup serves as a side. The profile stays light with fiber from sprouts and modest fat from olive oil.
The glaze adds a touch of sugar but keeps the balance. You can swap maple if you cook vegan and it will still taste bright.
For a fuller plate, pair with grilled chicken or baked salmon. For plant based nights, add lentils and call it dinner.
Home cooks save this to their list of brussel sprout recipes. Guests ask for seconds and then ask for the link.
Leave a Comment