Sticky Glazed Brussels Sprouts (Ready in 25 Minutes)
These sticky glazed Brussels sprouts get roasted until the edges are dark and crispy, then tossed in a quick balsamic honey glaze that clings to every leaf. It is the kind of side dish that makes people reach for seconds before the rest of the meal even hits the table.
You only need a few pantry ingredients and about 25 minutes, which means this one slides into a weeknight dinner without much thought. It works with whatever you are making as the main, and the oven does most of the heavy lifting.
Why These Brussels Sprouts Are Always on My Table
The contrast is what does it for me. The outsides get shattery crisp while the middles stay tender, and the glaze brings just enough sweet tang to balance the natural earthiness of the sprouts.
It is the version I keep coming back to when I want a vegetable side that actually gets eaten. No special ingredients, no fussy steps, just a hot sheet pan and a bowl you can whisk together in a few seconds.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved: look for sprouts that are similar in size so they roast evenly.
- 2 tbsp olive oil: regular olive oil is fine here.
- ½ tsp kosher salt: adjust if you are using table salt.
- ¼ tsp black pepper: freshly ground if you have it.
- 2 tbsp balsamic vinegar: a mid range bottle does the job nicely.
- 1 tbsp honey: maple syrup works as a vegan swap.
- 1 clove garlic, minced: fresh gives the best punch.
- pinch red pepper flakes: optional, for a little heat.
Simple Swaps and Ways to Make It Your Own
- Sweetener: swap the honey for maple syrup to keep it vegan friendly.
- Herb flavor: add a teaspoon of fresh thyme leaves along with the glaze for an earthy note.
- Crunch factor: toss in a handful of toasted pecans or walnuts right before serving.
If you are looking for another quick veggie side, try our roasted carrots with dill and yogurt.
How to Make Sticky Glazed Brussels Sprouts
Step 1: Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). On a rimmed baking sheet, toss the 1 lb of trimmed and halved Brussels sprouts with the 2 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper until they are all coated. Spread them out in a single layer, cut side down when you can. Roast for 15 minutes, until the undersides are golden and the edges are starting to crisp.
Step 2: Whisk Up the Glaze
While the sprouts are in the oven, whisk together the 2 tbsp balsamic vinegar, 1 tbsp honey, minced garlic clove, and a pinch of red pepper flakes in a small bowl. Set it aside.
Step 3: Toss the Sprouts with the Glaze
Pull the pan from the oven after those 15 minutes. Drizzle the glaze over the sprouts and toss everything with tongs until every piece is coated. Slide the pan back into the oven and roast for another 5 to 7 minutes, until the glaze is bubbling and the edges look sticky and dark.
Step 4: Plate and Scrape Over the Glaze
Transfer the sprouts to a serving bowl or platter right away, scraping every last bit of sticky glaze from the pan over the top. Serve while they are hot.
Tips for Getting That Sticky Glaze Just Right
- Dry the sprouts thoroughly after washing.: Any water left on them will steam instead of crisp.
- Give them space.: A crowded pan traps steam and leaves you with soggy sprouts. Use two pans if you are doubling.
- Line the baking sheet with parchment.: The glaze caramelizes onto the pan and makes cleanup a breeze.
- Taste the glaze before it hits the sprouts.: If you like it sweeter, add a little more honey. If you want more tang, splash in a bit more vinegar.
Roast times by sprout size:
| Sprout Size | First Roast | Glazed Roast |
|---|---|---|
| Halved, medium | 15 mins | 5 to 7 mins |
| Whole, small | 20 mins | 5 mins |
Storing Leftover Glazed Sprouts
- Refrigerate: store in an airtight container for up to 3 days.
- Reheating: warm them in a dry skillet over medium heat or in a 350°F (175°C) oven for 5 minutes to bring back the crispy edges. Skip the microwave or they will turn soft.
What Goes Well With Glazed Brussels Sprouts
These sprouts pair beautifully with roast chicken, where the sticky glaze plays off the savory skin. They also stand up to a seared steak or a piece of salmon, the acidity cutting through the richness of the meat.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes, though they will not get quite as crispy. Roast them straight from frozen, adding about 5 minutes to the first roast time.
What can I substitute for balsamic vinegar?
Sherry vinegar or red wine vinegar with a pinch of sugar both work nicely. The flavor will be slightly less sweet and more tangy.
My sprouts taste bitter, what happened?
Over roasting can bring out bitterness, especially in larger sprouts. Stick to medium sized sprouts and do not let them go past deep brown.
Can I double this recipe?
Yes. Use two sheet pans so the sprouts are not crowded, and rotate the pans halfway through for even browning.
Sticky Glazed Brussels Sprouts Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet and spread in a single layer, cut side down. Roast for 15 minutes.
- While roasting, whisk balsamic vinegar, honey, garlic, and red pepper flakes in a small bowl.
- Remove pan, drizzle glaze over sprouts, and toss to coat. Return to oven and roast 5 to 7 minutes more, until glaze is sticky and bubbling.
- Transfer sprouts to a serving dish, scraping any glaze from the pan over top. Serve hot.
