Perfect Crispy Brussels Sprouts with Balsamic Honey in 30 minutes..enjoy y’all!
Anyone else love restaurant brussels sprouts but have the TOUGHEST time recreating them at home?
I have attempted to recreate my favorite brussels sprouts from our neighborhood spot, Venkman’s, well, plenty of times.
Their brussels are golden and crispy and flavorful, and they’re like heaven. If heaven had a flavor, I guess? Well, it’d be these brussels.
I would wash, cut, and roast my brussels, and yet they were nowhere near as delicious as the one’s from Venkman’s. So, I did some research and tried out a handful of methods and finally found the one that works for me.
And to my surprise, it was one of the easiest methods! I like my brussels extra-crispy – even burnt is good in my book. But I know not everyone likes that (like my husband) so I’ll give you the temperature you want to use and a time suggestion, but you’ll want to keep a close eye on those babies to avoid overcooking them.
I like my brussels sweet and salty, which may not come as a surprise. So, once they’re done roasting to perfection, I toss them in a balsamic honey mixture. And yes, they still stay crispy! I’m telling you, these really are the perfect crispy brussels sprouts.
I found this method courtesy of Well Plated and made a few changes to fit my preferences. So, thank you to Erin for the help in perfecting my brussels sprouts game!
Perfect Crispy Brussels Sprouts
These crispy brussels sprouts are just that. CRISPY! My favorite way to eat them, in fact. And this foolproof method might just be your new favorite way, too.
Preheat your oven to 425 degrees. Toss your brussels sprouts in olive oil, salt, and pepper. Separate them into an even layer cut side down on your pan. I like to separate the leaves that have come fallen off so that I can take them out earlier than the full brussels.
Roast for 20 - 30 minutes. I take the leaves out at 20 minutes. Let the sprouts roast until crisp on the outside and golden brown on the cut side.
Combine balsamic and honey in a bowl. Pour over brussels and serve.
Ingredients
Directions
Preheat your oven to 425 degrees. Toss your brussels sprouts in olive oil, salt, and pepper. Separate them into an even layer cut side down on your pan. I like to separate the leaves that have come fallen off so that I can take them out earlier than the full brussels.
Roast for 20 - 30 minutes. I take the leaves out at 20 minutes. Let the sprouts roast until crisp on the outside and golden brown on the cut side.
Combine balsamic and honey in a bowl. Pour over brussels and serve.
Oh and if you make these ahead and want to reheat them, simply pop them up in the oven at 350 degrees for about 15ish minutes and voila, crispy brussels sprouts once again! I won’t say they’ll be as perfectly crispy, but it’s certainly better than nothing. I even threw mine back in the oven after already having tossed them in the honey balsamic mixture and it worked swimmingly! Which, totally makes my heart sing because make-ahead meals are my favorite.
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