New! Killer Brussels Sprouts with Balsamic and Honey

I’d imagine people who detest Brussels sprouts probably aren’t reading this, but on the off chance that you are someone who really just loathes the things, I’m here to tell you that if any recipe is going to turn you – to flip you clean onto team Brussels sprouts – then this is the one. These Brussels Sprouts with Balsamic and Honey.

Why We Love these Brussels Sprouts with Balsamic and Honey

There are about 40 gah-billion Brussels sprouts recipes out there that dress the little cabbage patch dolls up so much that they’re really playing second or third fiddle to other things on the plate, but not this one. No, this recipe for crispy Brussels Sprouts with Balsamic and Honey with balsamic vinegar and honey flavors them with a surefire marinade – a “soak,” I like to call it – and keeps things very straightforward otherwise.

No bacon, no other aromatics, no pine nuts, no nuts of any kind, for that matter. Just Brussels sprouts. But it’s all in the way we treat them that makes the magic come out. The special combination of marinade ingredients works together incredibly well … the high oven temperature helps conjure that oh-so-special caramelization that Brussels sprouts really require in order to be truly delicious … and the miso. There’s also that.

Brussels Sprouts with Balsamic and Honey Tips and Tricks

You might also notice that this recipe calls for garlic powder. Again, If you follow along and peruse my recipes, you’ll see that I do tend to reach for the garlic powder with relative frequency. I personally love the toasty, even flavor you get with the dried powder, and when you’re working in a high-heat oven like we are with these crispy roasted Brussels sprouts, using the garlic powder eliminates the risk of burning, as would be the case with fresh garlic. So, there’s my case, yet again, for the powder.

Ahem. To really make the most incredible Brussels sprouts ever, you need to halve them, so their flat insides can lay flush against the hot sheet pan, giving them the best fighting chance to caramelize and get all toasty and crazy, crazy good. The marinade is a combination of all-star flavor weapons that balance each other out perfectly here.

The balsamic brings some brightness, the miso (an oft used secret ingredient for me) gives some umami funk that is rather game-changing if I do say so myself, and the honey is maybe the most important member of the whole squad. You can use more or less of each thing as you see fit. The honey’s sweetness combats the inherent funk of the Brussels sprouts beautifully and, similar to how I sprinkle a little sugar on my best ever roasted broccoli, I find the sweet note to be indispensable.

In short, it all just WORKS, and I hope you, fellow Brussels fan (I’m assuming you are one if you’ve made it this far) enjoy these as much as I do.

What You’ll Need to Make These Brussels Sprouts with Balsamic and Honey

This recipe is all about the magic of the marinade. Marinating veggies is a thing that we should be doing far more often, I think. We’re just allowing the Brussels sprouts to hang out in a super flavorful mixture for a while before we roast the heck out of them. The sugars in the honey will help caramelize those tender outer leaves, while the acid in the vinegar will punch back at the inherent funk of the sprouts. Miso, a personal favorite pantry flavor staple of mine, brings an umami to the mix that elevates this side dish into something truly spectacular.

Brussels Sprouts with Balsamic and Honey INGREDIENTS

• 2/3 cup olive oil
• 2 teaspoon garlic powder
• 2 tablespoon white miso (red is cool, too)
• 3 tablespoon balsamic vinegar
• 1.5 tablespoons honey
• 1 teaspoon salt
• 32 ounces fresh Brussels sprouts, halved or quartered if huge (give or take; I used two 16-ounce bags)
• 2 teaspon crunchy sea salt, such as Maldon

How to Make These Brussels Sprouts with Balsamic and Honey

We’ll combine a handful of powerhouse ingredients into a killer marinate that will drench the Brussels sprouts, seeping into all of the layers and leaves and helping to build great flavor. Then, a hard and hot roast gets them where we want them – crunchy, tender, caramelized, and deeply flavorful.

Brussels Sprouts with Balsamic and Honey DIRECTIONS

1. In a blender, combine the oil, garlic powder, miso, balsamic, 1 teaspoon kosher salt, and the honey. Blend on high until very smooth and well combined. On a sheet pan, toss the sprouts with the marinade and make sure everything is well coated. Let this sit for at least 30 minutes.
2. Meanwhile, preheat your oven to 425 degrees F.
3. Once the sprouts have had a chance to soak up the marinade, arrange them face down on the sheet pan and roast until deep golden brown and tender; about 12 to 15 minutes. Just keep an eye on them. Enjoy. 

If you like the looks of these Crispy Brussels Sprouts with Balsamic and Honey, you might also enjoy:

Southern Butter Beans

Marinated Butter Beans with Halloumi

Marinated Squash with Lemony Ricotta and Pistachios

Sautéed Squash with Hot Honey Fried Feta

Warm Radicchio Salad

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