This Crispy Brussel Sprouts with Balsamic and Honey recipe is so easy and makes the crispiest brussel sprout chips for the perfect appetizer or side dish!
The trick to making brussel sprouts a vegetable that you actually CRAVE is all in the outer leaves that, when baked, taste like flavorful potato chips!
These crispy bites are a perfect appetizer for entertaining because they might not make it to the table once they are served. The leaves take a little time to remove, but you only remove the ones on the outside that naturally fall off, then you can bake up the rest of the whole sprouts too so no vegetable is left behind!
Why this recipe is delicious
- Baking brussel sprouts creates a crispy and caramelized texture to the sprouts without the mess of frying them.
- The leaves crisp up like healthy chips. You can pull apart as much or as little leaves from the sprouts as you like.
- The balsamic and honey make a tasty and simple glaze over the brussel sprouts.
- It’s a great appetizer or side dish for a gathering.
Prepping the Brussel sprouts
I took about 5 cups of brussel sprouts and sliced off the ends which made the outer leaves fall off. Remove any leaves that come off easily and set aside. Don’t waste your time plucking all the leaves off, it will only irritate you to no end!
Slice the brussel sprouts down the center and set aside as well. After you’ve sliced them in half, remove a few of the leaves off of some or all of the whole sprouts, depending on how many crispy chips you want.
Can this recipe be made in advance?
Because brussel sprouts can get soggy if they sit out for too long, it’s best to serve them as soon as they come out of the oven. They don’t taste as crispy when prepared in advance.
However, you can slice the brussel sprouts and peel off the leaves in advance and place in an airtight container in the fridge one or two days in advance.
The balsamic and honey glaze can be made in advance as well.
What type of seasoning blend do I use?
I love using Essence of Emeril seasoning blend since it’s basically the greatest seasoning blend that ever existed. Of course, if you have a favorite blend with herbs, garlic, and onion, you can substitute it with that.
Or you can keep it simple and use salt and pepper. If you are unsure how much salt to use, you can add a good sprinkling before baking, and when it comes out of the oven you can taste it for seasoning and finish with a bit more salt at the end if need be.
Above I baked the brussel sprouts halfway through and tossed them to ensure even browning, then I finish baking them in the oven.
Making the balsamic honey glaze
- This recipe tastes best if the balsamic has been “reduced” or thickened.
- If your balsamic vinegar is already the viscosity of a thin syrup (like an aged balsamic or “balsamic glaze”) it doesn’t need to be reduced. Just simply whisk the honey and balsamic together and it’s ready.
- If your balsamic has the viscosity of water, it will need to be reduced in a small saucepan with the honey so that it can thicken. This should only take 2-4 minutes.
- The recipe works better if you pour the glaze over the hot-out-of-the-oven crispy brussel sprouts right when you serve them.
I would LOVE to hear any comments below if you get to try this recipe!!
Crispy Baked Brussel Sprouts | Balsamic & Honey
Ingredients
- 5 cups brussel sprouts about 680 grams or 24 oz
- 1-2 Tbsp Olive oil
- 1 1/2 Tbsp balsamic vinegar
- 1 tsp honey
- 2 tsp Essence of Emeril seasoning blend or your favorite all purpose seasoning blend with herbs garlic, onion, etc.
Instructions
- Preheat the oven to 400 degrees F.
- Cut off the ends of the brussel sprouts and remove the top leaves that easily fall off. Slice the the sprouts in half. If you want more crispy leaves, you can remove more to your liking.
- Place the leaves on one side of a sheet pan. Place the sliced sprouts on the other side of the sheet pan.The leaves may be crispy and caramelized before the sprouts are, so you can easily remove them from the sheet pan earlier if you need to continue baking the sprouts longer.
- Drizzle the olive oil and Essence of Emeril seasoning blend over the leaves and sprouts and toss to coat evenly.
- Make the glaze before you put the brussel sprouts in the oven so that you can serve them immediately with the glaze. To make the glaze mix the balsamic vinegar and honey together with a fork or whisk.If the consistency of the balsamic vinegar is thicker and more syrup-like, then you don't need to reduce the balsamic.If your balsamic is more thin like water, add the honey and balsamic together in a small saucepan and simmer for 2-3 minutes or until it starts to reduce. Remove from the heat before it gets set as it will thicken as it cools. Place in a small bowl to set while the brussel sprouts are baking.
- Bake for 10 minutes and toss each side to allow for even baking. Place back in the oven and bake for 10 more minutes. Keep an eye on the leaves as you may need to remove them from the oven before the sprouts get golden brown and caramelized.The leaves will be charred but not burnt. The sprouts should be deep golden brown.
- Pour the glaze over the brussel sprouts and serve immediately. The sprouts will get soggy as they cool, so this is best served asap.
Yum! I love cooking up brussels sprouts and the crispier the better!