Recipe
I can confidently say this homemade Brussels sprouts recipe will completely change how you feel about this humble veggie. Perfectly crispy on the outside, tender on the inside, and bursting with flavor—these aren’t your average soggy, bland sprouts.
The secret? A quick roast in the oven with a drizzle of olive oil, a sprinkle of garlic, and a touch of balsamic glaze for that irresistible sweet-savory finish. Trust me, even the most skeptical eaters will be grabbing seconds.
Whether you’re whipping these up for a weeknight side dish or impressing at a dinner party, this recipe is a game-changer. Let’s make Brussels sprouts the star of your plate!
Ingredients
Brussel sprouts shine best when paired with simple, high-quality ingredients that enhance their natural earthiness. A mix of savory, sweet, and tangy elements transforms these humble veggies into a standout dish. Don’t skimp on the seasoning—every layer adds depth.
- Brussels sprouts (1 lb): Fresh is key. Look for firm, bright green sprouts with tight leaves. Avoid yellowing or soft spots.
- Olive oil (2 tbsp): Adds richness and helps crisp the edges. For a nuttier flavor, try avocado oil.
- Garlic (3 cloves, minced): Fresh garlic is non-negotiable—powder won’t give the same punchy aroma.
- Balsamic vinegar (2 tbsp): Balances the sprouts’ bitterness with a tangy sweetness. Swap for apple cider vinegar if needed.
- Honey (1 tbsp): Adds a touch of caramelized sweetness. Maple syrup works as a vegan alternative.
- Salt & pepper: Season generously. A pinch of flaky sea salt at the end elevates texture and flavor.
- Optional toppings:
- Parmesan cheese (shaved): Adds a salty, umami kick. Pecorino Romano is a sharper alternative.
- Pine nuts or walnuts (toasted): For crunch and richness. Swap with almonds or pecans if preferred.
- Red chili flakes (pinch): For a subtle kick. Skip if heat isn’t your thing.
Pro Tip: Roasting is essential—it caramelizes the sprouts and deepens their flavor. Don’t overcrowd the pan for maximum crispiness!
How to Make the Best Honey-Glazed Brussels Sprouts Recipe
– Drizzle with honey and toss – Remove the pan from the oven and immediately drizzle with 1-2 tablespoons of honey. The residual heat helps the glaze cling.
For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice.
– Serve warm – These taste best fresh from the oven.
If making ahead, reheat in the oven (not microwave) to revive crispiness.
Watch out: Overcooking turns them mushy—aim for tender but still slightly firm.
Nutrition
Brussel sprouts are a nutrient-dense vegetable packed with vitamins, minerals, and fiber. Here’s the nutritional breakdown for a serving of homemade Brussel sprouts.
Calories | 38
Protein | 3g
Carbohydrates | 8g
Fiber | 3g
Sugar | 2g
Fat | 0.3g
Vitamin C | 75mg
Vitamin K | 156mcg
Iron | 1.2mg
Potassium | 342mg
Chef Tips
When you’re preparing Brussel sprouts, I always recommend trimming the stem ends and removing any outer leaves that look damaged. For even cooking, cut larger sprouts in half.
Roast them at high heat (400°F) to caramelize the edges and enhance flavor. Toss with olive oil, salt, and pepper before cooking.
Add a splash of balsamic vinegar or lemon juice at the end for brightness. Don’t overcrowd the pan—space guarantees crispiness.
Frequently Asked Questions
Can I Use Frozen Brussels Sprouts Instead of Fresh?
I’d say you can definitely use frozen Brussels sprouts instead of fresh, but I’d recommend thawing and patting them dry first. They’ll still turn out tasty, though they might be a bit softer than fresh ones.
What’s the Best Way to Store Leftover Brussels Sprouts?
I’d store leftover Brussels sprouts in an airtight container in the fridge; they’ll last up to four days. If I want to keep them longer, I’d freeze them—just thaw and reheat when I’m ready to eat.
Can I Substitute Honey With Another Sweetener?
Sure, I can! Instead of honey, I’d use maple syrup for a similar sweetness or brown sugar for a caramelized flavor. Agave nectar’s another option, though it’s milder. Just adjust the amount to suit my taste.
How Do I Prevent Brussels Sprouts From Becoming Mushy?
I roast mine at a high temp, around 425°F, so they crisp up without overcooking. I also toss ‘em in oil and salt, spread ‘em evenly on the pan, and don’t crowd ‘em—gives ‘em space to brown.
Are Brussels Sprouts Keto-Friendly?
Yes, brussels sprouts are keto-friendly. They’re low in carbs and high in fiber, making them a great veggie choice for a keto diet. I’d just watch portion sizes and avoid high-carb toppings when preparing them.
