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5 from 8 votes

Easy Crispy Glazed Brussels Sprouts

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Calories: 189kcal
Author: Brianna May

Ingredients

  • 1 ½ 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
  • ¼ 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 ½ 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.
    ¼ 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

Calories: 189kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 649mg | Fiber: 7g | Sugar: 15g