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These Brussels sprouts are roasted with garlic until they’re crispy and tender, then finished with a sweet and tangy honey balsamic glaze. It’s the perfect simple side dish that comes together quickly and pairs beautifully with just about any meal!
Your new favorite way to eat Brussels sprouts!
If you’ve ever been on the fence about this vegetable, this recipe will win you over. I love making Brussels sprouts irresistible by roasting them until golden and then drizzling on the most flavorful glaze. These are absolute perfection!
As a nutritionist, I encourage my clients to get creative with vegetables and try new ones regularly. Mixing up your nutrient intake is one of the best things you can do for your health, and adding more variety keeps meals exciting. This Brussels sprouts recipe is proof that a vegetable side dish can be both nourishing and completely crave-worthy!
If you’re in the mood for something fresh and vibrant, my Roasted Brussels Sprouts Salad with Mustard Basil Vinaigrette is another must-try.
How to make Honey Garlic Glazed Roasted Brussels Sprouts
- Preheat the oven to 400 F. Trim the stems off the Brussels sprouts and slice them in half. For larger sprouts, cut into quarters.
- Toss the Brussels sprouts with oil and minced garlic until evenly coated. Spread them flat side down on a baking sheet.
- Roast for 15 minutes. While they roast, mix together honey and balsamic vinegar for the glaze.
- Remove from the oven, toss the Brussels sprouts, and drizzle with the glaze. Return the pan to the oven and roast for another 10 minutes, or until crispy and browned.
What You’ll Love About This Recipe
- Crispy on the outside and tender on the inside
- Sweet and tangy honey balsamic flavor
- Quick and easy to prepare
- A vegetable side dish that even picky eaters will love
Tips and Tricks:
- Spread the Brussels sprouts around the perimeter of the baking sheet to allow for better airflow and crispier results.
- Don’t discard the loose outer leaves that fall off when chopping. They roast up extra crispy and delicious!
- Skip the parchment paper. Direct contact with the baking sheet helps the sprouts brown beautifully on the bottom.
Serving Suggestions
Serve these Brussels sprouts alongside roasted chicken, grilled salmon, or your favorite hearty grain bowls. They’re also perfect as part of a holiday spread or a simple weeknight dinner!
This sweet and tangy roasted Brussels sprouts dish deserves a spot on your Thanksgiving menu. If juggling side dishes and main courses has you feeling the pressure, my free Thanksgiving Planning Guide brings you straightforward prep tips, menu support, and a stress‑free game plan to help you actually enjoy the holiday.
Honey-Garlic Glazed Roasted Brussels Sprouts
Ingredients
- 1.5 lb brussel sprouts
- 1 tbsp avocado oil
- 2 large cloves of garlic, minced
- 1/4 tsp Sea salt , + more to taste
- 1 tbsp honey
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 400 F.
- Rinse and dry brussel sprouts, and split each sprout in half trimming off the stems. In a small bowl, stir the oil and garlic. In a large bowl, toss the brussels with oil and garlic mixture.
- Arrange the Brussels Sprouts along the perimeter of the baking sheet, flat side down. Sprinkle with sea salt. Transfer the baking sheet to the oven.
- While Brussels Sprouts are roasting, use the same small bowl of the garlic/oil, and whisk together the balsamic and honey.
- Remove from the Brussels from the oven at the 15 minute mark. Gently brush each sprout with the honey/balsamic mixture and give it a quick toss. Transfer back to the oven.
- Roast for another 10 minutes, or until browned and crispy.
- Sprinkle with additional sea salt and serve hot!
How much avocado oil do I used? It just says 1 avocado oil.
Could you add other vegetables as well? Such as onion and mushrooms?