Brussels Sprouts with Balsamic Honey

Total Time:
55 min
15 min
40 min


  • 8 cloves garlic, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 2 pounds Brussels sprouts, trimmed and halved
  • Freshly ground pepper
  • 3/4 cup white balsamic vinegar
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons honey
  • 1 bay leaf
  • Shaved pecorino romano or parmesan cheese, for topping
  • Preheat the oven to 400 degrees F. Combine the garlic and olive oil in a small saucepan over low heat. Gently simmer, stirring occasionally, until the garlic is lightly golden and crisp, 5 to 6 minutes. Remove from the heat; transfer the garlic to a paper towel-lined plate using a slotted spoon and season with salt. Reserve the garlic oil.

  • Toss the Brussels sprouts with the reserved garlic oil on a baking sheet and spread in an even layer; season with salt and pepper. Roast until the Brussels sprouts are tender and slightly charred, 30 to 35 minutes.

  • Meanwhile, combine the vinegar, brown sugar, honey and bay leaf in the saucepan and whisk until combined. Simmer over medium-high heat, whisking occasionally, until slightly syrupy, 10 to 12 minutes. Remove from the heat; let cool until thick and glossy, about 6 minutes. Remove the bay leaf.

  • Transfer the Brussels sprouts to a platter; spoon the vinegar-honey syrup on top and sprinkle with the fried garlic and shaved cheese just before serving. (The Brussels sprouts can be made up to 2 hours ahead. Serve at room temperature.)

  • Photograph by Chris Court

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