Ingredients:

  • 5 lbs Fresh Brussels Sprouts, trimmed and halved
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp Honey
  • 1 Tbsp Unsalted Butter
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Prepare the Brussels sprouts by trimming outer leaves and halving them.
  2. In a large mixing bowl, toss the halved sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
  3. Spread the seasoned sprouts in a single layer on a large, rimmed baking sheet, ensuring there is space between them for crisping. Roast for 20 minutes.
  4. While the sprouts roast, prepare the glaze: combine balsamic vinegar, honey, and red pepper flakes (if using) in a small saucepan. Bring to a gentle simmer over medium heat, whisking constantly, until slightly thickened (about 3-4 minutes). Remove from heat and swirl in the tablespoon of butter until incorporated.
  5. After 20 minutes, remove the sprouts from the oven. Pour half the glaze over the sprouts and gently toss them right on the sheet pan. Return to the oven for another 5–10 minutes, watching closely, until the glaze is sticky and the edges are deeply browned.
  6. Transfer the hot sprouts to the serving bowl. Drizzle with the remaining fresh glaze and serve immediately while piping hot.