
Cheesy green bean lovers, take note: The caramelized Brussels sprouts have arrived. Tossed in a honey and vinegar dressing and roasted until glazed and crisp, these sweet and tangy sprouts will steal the (side) show wherever they go.
How to make caramelized Brussels sprouts:
Roasting at high heat on a bare metal sheet pan is key to getting gorgeously browned, crackling-crisp sprouts. Space them as evenly as possible so they have an even chance of browning, and make sure all the cut sides are facing down for maximum crispiness.
In most cases, I wouldn't recommend tossing the sprouts halfway through roasting, but here it’s necessary to prevent the outer sprouts from caramelizing too fast. It also gives you the chance to run the sprouts through any stray glaze that’s caramelizing on the bottom of the sheet tray so they pick up maximum flavor.
How long to cook your Brussels sprouts:
In testing, we found the baking time for these sprouts varied greatly depending on the oven and the color of the baking pan used. If your pan is blindingly light silver, like our pans in the test kitchen, it might take closer to 30 minutes to achieve those crispy browned bottoms. If it’s on the darker side (like the pans in my home kitchen!), the sprouts might be done after only 20. When in doubt, check earlier rather than later. There is a line between caramelized and burned, and you don’t want to cross it!
Storage:
These Brussels sprouts are best eaten hot from the oven. If you have leftovers, you can refrigerate them in an airtight container for up to 3 days—just know that, once cooled and frigid, those sprouts will never regain that shattering crisp exterior.
Did you try making these? Let us know how it went in the comments!
Ingredients
- 2 Tbsp.
apple cider vinegar
- 2 Tbsp.
vegetable oil
- 1/4 tsp.
crushed red pepper flakes
- 2 Tbsp.
plus 1 tsp. honey, divided
- 1 1/4 tsp.
kosher salt, divided
- 1 lb.
Brussels sprouts, trimmed, halved lengthwise
Directions
- Step 1Place a rack in center of oven; preheat to 425°. In a large bowl, whisk vinegar, oil, red pepper, 2 tablespoons honey, and 1 teaspoon salt. Add Brussels sprouts and toss until combined.
- Step 2Arrange sprouts cut sides down on an unlined baking sheet. Drizzle any remaining liquid in bowl on top.
- Step 3Roast 15 minutes. Lightly toss sprouts to redistribute, then arrange cut sides down. Continue to roast until tender in the center and crisp on top, 5 to 10 minutes more.
- Step 4Drizzle with remaining 1 teaspoon honey; season with remaining 1/4 teaspoon salt. Toss to combine, then transfer to a platter.

Raspberry Cheesecake Bars

Creamy Chicken & Corn Skillet

Coconut Key Lime Cheesecake Bars

65 Top Delish Membership Recipes