Balsamic Glazed Brussels Sprout Sheet Pan Dinner

• 1.5 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 0.25 cup pine nuts, toasted
• 0.25 cup grated Parmesan cheese (optional)
• Fresh thyme sprigs for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss Brussels sprouts with olive oil, salt, and pepper on a sheet pan.
3. 3 Roast for 25-30 minutes, flipping halfway through.
4. 4 In a small saucepan, heat balsamic vinegar and honey until reduced by half, about 5 minutes, then stir in garlic.
5. 5 Drizzle glaze over roasted Brussels sprouts.
6. 6 Sprinkle with toasted pine nuts and Parmesan cheese if using.
7. 7 Garnish with fresh thyme and serve.

Equipment

• Sheet pan
• Baking sheet
• Saucepan

Variations

• Add cooked bacon or pancetta for a non-vegetarian twist.
• Include other roasted veggies like carrots or sweet potatoes.

Substitutions

• Substitute maple syrup for honey for a different flavor profile.
• Use walnuts or almonds in place of pine nuts.

Pairings

• Grilled chicken
• Roasted sweet potatoes
• Green salad with a lemon vinaigrette

Nutrition

Tips

• For extra crispiness, toss sprouts with a bit more olive oil before roasting.
• Keep an eye on the glaze to avoid burning; reduce heat if necessary.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes.

Freezing: This dish does not freeze well due to the texture of the Brussels sprouts.

Serving Suggestions

• Pair with roasted chicken or a simple grilled salmon.
• Serve alongside a crusty baguette and a green salad.

FAQ