ChefXi OfficialPerfectly charred Brussels sprouts with a honey-balsamic glaze and a touch of sea salt. Simple, elegant, and deeply flavorful.
Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up.
A hot pan ensures immediate searing and prevents sogginess.
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Carefully remove the hot baking sheet from the oven and spread the sprouts in a single layer, cut-side down.
Listen for that sizzle—that's the sound of flavor developing!
Roast for 20-25 minutes until the outer leaves are charred and the centers are tender.
Whisk together the balsamic vinegar and honey. Drizzle over the hot sprouts immediately after removing them from the oven and toss to glaze.
The residual heat will thicken the glaze perfectly.
The key to truly crispy Brussels sprouts is placing them cut-side down on a preheated sheet pan. This creates a deep, nutty sear that contrasts perfectly with the tender interior. I've added a hint of balsamic and honey for a classic French-inspired glaze that cuts through the richness.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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