These Crispy Honey Balsamic Brussels Sprouts are the side dish that turns skeptics into second-helping fans. Deep caramelized edges meet a glossy sweet-tangy glaze for a fast, crowd-pleasing veggie that goes with everything.
With a blazing hot pan and a quick stovetop glaze, you will have restaurant-level sprouts in about 30 minutes.
Why You’ll Love This Crispy Honey Balsamic Brussels Sprouts
- Ultra crispy exterior with tender, creamy centers
- Balanced sweet and tangy glaze that lets the sprouts shine
- Simple pantry ingredients and weeknight-friendly timing
- Oven or air fryer options with foolproof results
- Perfect for holidays or everyday dinners
Crispy Honey Balsamic Brussels Sprouts Ingredients & Substitutions
- 1.5 lb Brussels sprouts, trimmed and halved (small sprouts can be left whole)
- 2 to 3 tbsp extra-virgin olive oil or avocado oil
- 1 tsp kosher salt, plus more to finish
- 1/2 tsp freshly ground black pepper
- 2 tbsp honey (swap maple syrup for vegan)
- 1 1/2 tbsp balsamic vinegar (or sherry vinegar; apple cider works in a pinch)
- 1 tsp Dijon mustard, optional for body and emulsification
- 1 small garlic clove, finely grated, optional
- 1/4 tsp red pepper flakes, optional heat
- Finishes: flaky salt, lemon zest, toasted almonds or pecans, or freshly grated Parmesan
Notes and swaps: Use avocado oil for higher heat tolerance. No honey? Maple keeps the lacquered finish. Try pomegranate molasses for a deeper tang. Add crisped bacon or pancetta for a savory spin.
Step-by-Step Instructions to Make Crispy Honey Balsamic Brussels Sprouts
Preheat the pan
Place a heavy sheet pan on the center rack and preheat the oven to 450 F (232 C). A preheated pan jump-starts browning and crisp edges.
Trim and dry the Brussels sprouts
Trim the stem ends and remove any loose leaves. Halve larger sprouts; keep tiny ones intact. Rinse if needed, then dry very well with towels. Dry sprouts crisp better.
Season
In a bowl, toss sprouts with oil, salt, pepper, and red pepper flakes if using. Coat evenly without pooling oil at the bottom.
Roast cut-side down
Carefully place sprouts cut-side down on the hot sheet pan. Do not overcrowd. Roast 16 to 20 minutes until the cut sides are deeply browned and the tops are vibrant and tender. Rotate the pan once for even color. If you want extra char, flip for the final 3 to 4 minutes.
Make the honey balsamic glaze
In a small skillet over medium-low heat, warm honey, balsamic, Dijon, and garlic for 1 to 2 minutes until just steaming and slightly thickened. Do not boil hard. Remove from heat.
Toss and finish
Transfer hot sprouts to a bowl and pour over the warm glaze. Toss to coat. For an even stickier finish, return to the pan and roast 2 minutes. Finish with flaky salt, lemon zest, and any crunchy toppings or Parmesan.
Air fryer option
Air fry seasoned sprouts at 375 F for 10 to 14 minutes, shaking halfway, until crisp and browned. Toss with warm glaze, then air fry 1 more minute to set.
Tips for Success
- Preheat the sheet pan so the cut sides sear on contact.
- Dry thoroughly. Moisture is the enemy of crisp.
- Do not crowd the pan. Use two pans if needed.
- Add the honey-balsamic glaze at the end so sugars do not burn.
- Use convection if available for extra crunch and even browning.
- Choose similar-sized sprouts for even cooking.
Variations of Crispy Honey Balsamic Brussels Sprouts
- Maple Mustard: Maple syrup plus extra Dijon and a pinch of smoked paprika.
- Spicy Gochujang Honey: Whisk in 1 tsp gochujang for sweet heat.
- Lemon Parmesan: Skip honey, finish with lemon juice, zest, and Parmesan.
- Bacon Balsamic: Roast with chopped bacon; glaze lightly after.
- Miso Honey: 1 tsp white miso whisked into the glaze for umami depth.
- Pomegranate Crunch: Finish with arils and pistachios for color and texture.
Serving Suggestions: What to Pair with Crispy Honey Balsamic Brussels Sprouts
- Roast chicken, pork tenderloin, steak, or seared salmon
- Grain bowls with quinoa, farro, or brown rice and a dollop of yogurt
- Holiday mains like turkey or prime rib
- Pasta alfredo or cacio e pepe to cut through richness
- Wine: Pinot Noir, dry Riesling, or lightly oaked Chardonnay
Storage & Reheating Instructions
- Storage: Refrigerate in an airtight container up to 4 days. Not ideal for freezing.
- Oven reheat: 425 F for 5 to 8 minutes on a dry sheet pan to re-crisp.
- Air fryer reheat: 375 F for 3 to 5 minutes.
- Skillet reheat: Medium-high in a dry cast iron skillet 3 to 4 minutes.
- Finish with a tiny splash of balsamic after reheating to brighten.
Memories Made Around the Table
I started making these for Sunday suppers when my nephew declared he did not like green vegetables. He now calls them candy sprouts and insists on being in charge of the glaze. It is our little ritual, and the bowl is always empty.
FAQs
How do I keep Brussels sprouts from getting soggy? Dry them well, use a preheated pan, and avoid crowding. Add the sweet glaze at the end so sugars do not steam or burn.
Can I use frozen Brussels sprouts? Fresh is best. If using frozen, cook from frozen at high heat and expect less crisp. Pat dry once thawed on the pan and finish with glaze.
Can I make these on the stovetop? Yes. Sear cut-side down in a hot cast iron skillet with oil for 6 to 8 minutes, flip and cook 3 to 4 minutes more, then toss with the warm glaze.
Are these gluten free? Yes. All ingredients are naturally gluten free. If sensitive, double-check your Dijon and vinegar brands.
Can I prep ahead? Trim and halve sprouts up to 2 days ahead and refrigerate in a towel-lined container. Roast just before serving, then glaze.
Final Thoughts
Simple techniques and a smart glaze turn humble sprouts into a golden, glossy side that steals the show. Make a double batch, because these disappear fast.
Crispy Honey Balsamic Brussels Sprouts (Oven or Air Fryer)
Equipment
- 1 Heavy sheet pan preheated
- 1 Large bowl
- 1 Small skillet for glaze
- 1 Air fryer optional
- 1 Cast iron skillet optional, stovetop method
- 1 Microplane or fine grater optional, for garlic
Ingredients
For the Brussels sprouts
- 1.5 lb Brussels sprouts trimmed and halved (small sprouts can be left whole)
- 2.5 tbsp extra-virgin olive oil or avocado oil
- 1 tsp kosher salt plus more to finish
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes optional
Honey balsamic glaze
- 2 tbsp honey swap maple syrup for vegan
- 1.5 tbsp balsamic vinegar or sherry vinegar; apple cider works in a pinch
- 1 tsp Dijon mustard optional, for body and emulsification
- 1 small garlic clove finely grated, optional
Optional finishes
- flaky salt
- lemon zest
- toasted almonds or pecans
- freshly grated Parmesan
Instructions
Oven method
- Place a heavy sheet pan on the center rack and preheat the oven to 450 a0F (232 a0C). Preheating the pan jump-starts browning and crisp edges.
- Trim stem ends and remove any loose leaves. Halve larger sprouts; keep tiny ones intact. Rinse if needed, then dry very well with towels for maximum crisp.
- In a bowl, toss sprouts with the oil, salt, pepper, and red pepper flakes (if using) until evenly coated without excess oil pooling.
- Carefully arrange sprouts cut-side down on the hot sheet pan without overcrowding. Roast 16 a0to a020 minutes until cut sides are deeply browned and tops are tender. Rotate the pan once for even color. For extra char, flip for the final 3 a0to a04 minutes.
- In a small skillet over medium-low heat, warm the honey, balsamic, Dijon, and garlic for 1 a0to a02 minutes until just steaming and slightly thickened. Do not hard-boil. Remove from heat.
- Transfer hot sprouts to a bowl, pour over the warm glaze, and toss to coat. For an even stickier finish, return to the pan and roast 2 minutes. Finish with flaky salt, lemon zest, and any crunchy toppings or Parmesan.
Air fryer method
- Air fry seasoned sprouts at 375 a0F for 10 a0to a014 minutes, shaking halfway, until crisp and browned. Toss with the warm glaze, then air fry 1 more minute to set.
Stovetop option
- In a hot cast iron skillet with oil, sear sprouts cut-side down 6 a0to a08 minutes until deeply browned. Flip and cook 3 a0to a04 minutes more until tender, then toss with the warm glaze and finish as desired.