Roasted Brussels Sprouts with Honey (Printable Version)

Crispy Brussels sprouts glazed with honey and tangy vinegar, creating a perfect balance of sweet and savory flavors.

# What You'll Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 2 tbsp olive oil

03 - 1/2 tsp kosher salt

04 - 1/4 tsp black pepper

05 - 1/4 tsp garlic powder (optional)

06 - 2 tbsp honey

07 - 1 tbsp apple cider vinegar or balsamic vinegar

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

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

03 - Spread Brussels sprouts in a single layer on the prepared baking sheet, cut sides down for optimal caramelization.

04 - Roast for 20–25 minutes, stirring halfway through, until crispy and deeply golden.

05 - Remove from oven. While still hot, drizzle with honey and vinegar. Toss to coat evenly.

06 - Serve immediately, garnished with extra black pepper if desired.

01 -

These Brussels transform from the vegetable you avoided as a kid into something you'll find yourself snacking on straight from the baking sheet.
The honey and vinegar create this gorgeous glaze that caramelizes slightly, making even the most vegetable-averse people reach for seconds.

02 -

After countless batches, I discovered that stirring exactly halfway through cooking gives you the perfect balance of caramelization without burning.
Using parchment paper instead of foil prevents the honey from sticking hopelessly to your baking sheet and makes cleanup infinitely easier.

03 -

After washing your Brussels sprouts, dry them thoroughly with a kitchen towel before roasting for maximum crispiness.
For an unexpected twist, sprinkle a pinch of red pepper flakes into your honey-vinegar mixture for a subtle heat that enhances the sweetness.