Roasted Brussels Sprouts with Honey (Print Version)

Golden, crispy sprouts with honey glaze for sweet-savory perfection

# What You’ll Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 2 tbsp olive oil

03 - 1/2 tsp sea salt

04 - 1/4 tsp freshly ground black pepper

05 - 1.5 tbsp honey

06 - 1 tsp balsamic vinegar (optional)

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.

03 - Spread the Brussels sprouts cut side down on the prepared baking sheet in a single layer.

04 - Roast for 20–25 minutes, shaking the pan halfway through, until the sprouts are golden and crisped on the edges.

05 - Remove from the oven. Drizzle immediately with honey and balsamic vinegar, if using, then toss gently to coat. Serve hot.

01 -

The honey creates these gorgeous sticky caramelized edges that make sprouts taste completely different from the boiled version you might remember
Its practically foolproof, yet impressive enough that people think you spent way more effort on it than you actually did

02 -

Cut side down placement is nonnegotiable for getting that caramelized crust, and I speak from too many years of making the mistake
The honey needs to go on right when they come out of the oven, or it wont melt and coat properly

03 -

For extra crispy edges, try cutting larger sprouts into quarters instead of halves, creating more surface area for caramelization
Room temperature sprouts roast more evenly than cold ones straight from the refrigerator