These Crispy Glazed Brussels Sprouts are to die for! They’re made with a delicious balsamic and honey glaze and crisped to perfection in the oven. Serve these yummy sprouts alongside a protein for a deliciously satisfying meal.
These crispy glazed Brussels sprouts are great for weekly or holiday dinners. They’re sweet, tangy, garlicky, and delicious, thanks to the easy glaze in this recipe. The best part is that this crispy glazed Brussels sprouts honey recipe is done in about 30 minutes.
Here are a few more yummy roasted veg dishes to incorporate into your weekly menu: Roasted Potatoes and Asparagus with Parmesan, Oven Roasted Yukon Gold Potatoes, and Roasted Green Beans and Carrots.
Table of Contents
Why You’ll Love This Recipe
- Honey balsamic glazed – These easy, crispy glazed Brussels sprouts get their flavor from the delicious honey balsamic glaze.
- Easy – This recipe requires minimal kitchen tools (and time).
- Quick – This crispy glazed Brussels sprouts balsamic vinegar recipe only requires 30 minutes.
- Full of flavor – Made with ingredients like bacon, honey, garlic, and balsamic vinegar, every bite is packed with flavor.
- Simple – You likely have most of the ingredients for this recipe already in your pantry/fridge.
- Great for holiday dinners – With a quick prep time and bold flavor, this is the perfect side dish for Thanksgiving, Christmas, and other holidays.
How To Pick Good Brussels Sprouts
The key to creating the best crispy glazed Brussels sprouts begins with picking good sprouts. Here are a few things to look out for when Brussels sprout shopping.
- Skip discolored/bruised brussels sprouts. Aim for a bunch that is bright green.
- Pick smaller sprouts. The smaller the sprout, the sweeter the flavor.
- Select similarly sized sprouts. Picking sprouts about the same size means you’ll have more evenly cooked, crispy Brussels sprouts.
How To Clean & Cut
- In a colander, wash all the sprouts, removing any dirt.
- Pick off any leaves that look brown or discolored.
- Use a paring knife to cut off a very thin portion of the base (stem). It is normally brown/discolored.
- Cut the brussels in half lengthwise. If the insides look discolored, discard.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Crispy Glazed Brussels Sprouts
Quick Overview
Quick Overview
- Roast Brussels sprouts.
- Toss with glaze.
- Add bacon.
Step by Step Instructions
Ensure you toss any Brussels sprouts that are discolored before roasting.
Step 1: Preheat the oven 425 degrees. Line a large baking sheet with foil. Place the baking sheet in the oven so it can get hot.
Step 2: Toss the Brussels sprouts with olive oil, salt, and pepper.
Step 3: Place the Brussels sprouts in a single layer cut-side down on the preheated baking sheet. Work quickly so the pan does not get cold.
Step 4: Roast for 25-30 minutes or until browned.
Allow the glaze to simmer and thicken before pouring it on the Brussels sprouts.
Step 5: While the brussels sprouts roast, fry the bacon over medium heat, until brown. Remove from the pan and place on a plate lined with paper towels. Set aside.
Step 6: Drain most of the bacon sheet from the pan, leaving about 1 teaspoon or so in the pan.
Step 7: On medium low heat, sauté the garlic in the bacon grease for 1-2 minutes.
Step 8: Add the balsamic vinegar and honey to the garlic.
Step 9: Bring to a simmer and cook for 4-5 minutes.
Step 10: Push all of the roasted Brussels sprouts to the center of the baking sheet. Pour all of the glaze on top of them.
Step 11: Toss until all of the brussels are coated in the glaze.
Step 12: Crumble the fried bacon on top and serve warm.
Recipe Serving Suggestions
Garnish the crispy glazed Brussels sprouts with red pepper flakes, chopped chives, or pepitas.
I love serving these honey-glazed Brussels sprouts with protein-forward mains. Here are a few ideas:
Expert Tips
- Preheat the pan. This tip helps save you time and ensures the sprouts cook more evenly. When you turn on the oven, simply pop the baking sheet in and let it heat up as you prep the Brussels sprouts.
- Do not overcrowd the baking sheet. For the crispiest roasted Brussels sprouts, ensure there is space between the sprouts. Overcrowding the sheet can lead to non-crispy, not-caramelized sprouts. If you’re doubling/tripling the recipe, you may need to cook the crispy roasted Brussels sprouts in batches so they have enough space.
- Place cut side down. This step helps create caramelized, crispy, glazed Brussels sprouts. When the halved Brussels sprouts cook cut side down, the heat is trapped, allowing the inside to soften and the outside to crisp up properly.
- Roast at a high temperature. These Brussels sprouts should be cooked at a higher temperature until golden-brown for the best results. This high temperature allows the sprouts to caramelize and crisp.
Additions & Variations
- Add parmesan at the end: For a more flavorful, crispy, glazed Brussels sprouts recipe, consider adding parmesan cheese on top after you toss brussels sprouts with the glaze. This step will boost the flavor and create a melty topping.
- Use other veggies: This crispy glazed Brussels sprouts balsamic recipe works well with other veggies, like cauliflower and broccoli. You can also mix these veggies in with the Brussels sprouts.
- Try maple syrup: For a slightly less sweet flavor, use maple syrup as a substitute for honey in the glaze. If you skip the bacon and use maple syrup, you can turn this recipe vegan.
Recipe FAQs
The common culprit to non-crispy glazed Brussels sprouts is overcrowding the baking sheet. Ensure you spread the Brussels sprouts out sufficiently before baking for super crispy Brussels sprouts.
I prefer to roast the Brussels sprouts for the entire time. However, you can parboil the sprouts to reduce their time in the oven. They may not come out as crispy with this method.
Yes, you always want to trim the ends of the Brussel sprouts before cooking them.
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Easy Crispy Glazed Brussels Sprouts
Equipment
Ingredients
- 1 1/2 pounds brussels sprouts, trimmed & halved
- 2 Tablespoons olive oil
- 1 teaspoon Morton kosher salt*
- freshly ground pepper
- 5 pieces bacon, plus 1 teaspoon reserved grease
Balsamic Glaze
- 2-3 cloves garlic, pressed or minced finely
- 1/4 cup balsamic vinegar
- 2 Tablespoons honey
Instructions
- Preheat the oven 425 degrees. Line a large baking sheet with foil. Place the baking sheet in the oven so it can get hot.
- Toss the Brussels sprouts with olive oil, salt, and pepper.1 1/2 pounds brussels sprouts, trimmed & halved, 2 Tablespoons olive oil, 1 teaspoon Morton kosher salt*, freshly ground pepper
- Place the Brussels sprouts in a single layer cut-side down on the preheated baking sheet. Work quickly so the pan does not get cold.
- Roast for 25-30 minutes or until browned.
- While the brussels sprouts roast, fry the bacon over medium heat, until brown. Remove from the pan and place on a plate lined with paper towels. Set aside.5 pieces bacon, plus 1 teaspoon reserved grease
- Drain most of the bacon sheet from the pan, leaving about 1 teaspoon or so in the pan.
- On medium low heat, sauté the garlic in the bacon grease for 1-2 minutes.2-3 cloves garlic, pressed or minced finely
- Add the balsamic vinegar and honey to the garlic.1/4 cup balsamic vinegar, 2 Tablespoons honey
- Bring to a simmer and cook for 4-5 minutes.
- Push all of the roasted Brussels sprouts to the center of the baking sheet. Pour all of the glaze on top of them.
- Toss until all of the brussels are coated in the glaze.
- Crumble the fried bacon on top and serve warm.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Preheat the pan. This tip helps save you time and ensures the sprouts cook more evenly. When you turn on the oven, simply pop the baking sheet in and let it heat up as you prep the Brussels sprouts.
- Do not overcrowd the baking sheet. For the crispiest roasted Brussels sprouts, ensure there is space between the sprouts. Overcrowding the sheet can lead to non-crispy, not-caramelized sprouts. If you’re doubling/tripling the recipe, you may need to cook the crispy roasted Brussels sprouts in batches so they have enough space.
- Place cut side down. This step helps create caramelized, crispy, glazed Brussels sprouts. When the halved Brussels sprouts cook cut side down, the heat is trapped, allowing the inside to soften and the outside to crisp up properly.
- Roast at a high temperature. These Brussels sprouts should be cooked at a higher temperature until golden-brown for the best results. This high temperature allows the sprouts to caramelize and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So flavorful!
Is this something I can pre-make, then warm up for dinner?
You can but they will soften when reheated. I