Honey Balsamic Brussel Sprouts (Romano’s Macaroni Grill Copycat)
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My Honey Balsamic Brussel Sprouts are just like Romano’s crispy sprouts! Roasted to perfection until golden brown and crispy, I add a homemade balsamic glaze to finish everything off. They’re sweet, tangy, and savory all at the same time!! Pair with your favorite roasted chicken, meat, and a carb, and dinner is served!
Honey Balsamic Brussel Sprouts
Man, oh man, do I have a thing for Brussels sprouts or what?!
Between crispy Brussels sprouts with garlic, pan-fried sweet chili sprouts, Brussels sprouts with bacon, and bacon-wrapped sprouts, I’ve got something for every occasion!
And after a recent trip to Romano’s Macaroni Grill, I knew I needed to introduce a new option to the mix: crispy honey balsamic brussel sprouts. Believe me… these bad boys are TASTY!
Brussels sprouts get such a bad rap, but I’ve personally always loved them. Plus, when you roast them and add some balsamic, what’s not to love?
This recipe for brussel sprouts with balsamic glaze is about to become your new favorite side dish!!
Super easy to make, ready in 35 minutes, and so versatile. Again… what’s not to love!!
Ingredient Notes and Substitutions
- Brussels Sprouts – The star of this recipe is, of course, Brussels sprouts! I’m using an entire pound for this recipe.
Make sure to halve them before getting started, and choose sprouts of similar size for even cooking. - Balsamic Vinegar – The other key ingredient is a good, high-quality balsamic vinegar.
Sweet and tangy all at the same time, it pairs wonderfully with nutty, earthy, and also slightly sweet sprouts! - Honey – Adds a touch of sweetness to brussel sprouts with balsamic glaze. You could also use brown sugar instead.
- Olive Oil – You’ll have to add a bit of olive oil to the sprouts along with some salt and pepper before roasting them to get them nice and crispy.
Tips and Tricks to Make Perfect Brussel Sprouts with Balsamic Glaze
- How to trim Brussels sprouts:
Depending on where you get your sprouts, you may have to trim them before halving them!
When doing your shopping, look for ones that are firm and a good, green color.
If they’re still attached to the stem, break them off and then use a sharp knife to remove anything that’s left over.
Trim any outer leaves that are brown or wilted, cut in half, rinse, and pat dry before using. Voila!
- Use my special roasting technique.
While you can technically just toss the sprouts in olive oil, salt, and pepper and dump them onto a baking sheet, I have an even better way that will pretty much guarantee crispy and caramelized results!
Place them cut-side down, and make sure not to overcrowd the pan as this will cause them to steam instead.
This takes a bit more care and attention, but you’ll get the perfect texture for crispy balsamic brussel sprouts every time!
- Make the glaze while the sprouts roast.
Make the most of your time in the kitchen and prepare the balsamic glaze while the vegetables roast.
Simmer the balsamic vinegar and honey (or brown sugar if using) until it’s reduced by half and has a syrup-like consistency.
Remember to stir occasionally to keep it from burning — and so that the sugar or honey fully dissolves.
You’ll get the perfect glaze for your honey balsamic brussel sprouts!
Prep Ahead
- Trim and halve the Brussels sprouts
- Line a baking sheet with parchment paper
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- 4 Quart Saucepan – To make the balsamic glaze.
Serving Suggestions
Romano’s roasted brussel sprouts with balsamic glaze don’t come with any extras, so if you want to make this a true copycat recipe, you can also serve them as is!
That said, I love to sprinkle on some toasted chopped almonds or walnuts for an added crunch and flavor.
I’ve also topped them with shredded Parmesan or Asiago cheese.
Honey balsamic brussel sprouts pair well with many main dishes. Roasted lemon chicken, pan seared steak, herby roasted pork tenderloin, or Chicken Tetrazzini are just a few!
Top it all off with some mashed potatoes or brown rice and you’ve got yourself a hearty meal.
Storage and Reheating
If you have leftover roasted brussel sprouts with balsamic glaze, store them in an airtight container in the refrigerator, where they will keep for about 3-4 days.
To reheat, place them on a baking sheet and heat at 350°F until warmed through. I don’t recommend using your microwave as they’ll make the sprouts go soggy!
As a note, the balsamic glaze can be prepared in advance and then stored in the fridge — simply reheat it before adding it to the sprouts.
Roasted Brussel Sprouts with Balsamic Glaze FAQ
You technically can, but they may not come out as crispy as you’d like due to all of that excess water.
If you do want to go for frozen, I recommend thawing the sprouts in the fridge overnight. When you’re ready to roast, do your best to remove any and all moisture. However, please be aware that their texture will be a bit different than fresh.
Your veggies may not be crispy for a few different reasons. Make sure to pat them dry thoroughly before roasting, and remember to place them cut-side down on the baking sheet! Don’t crowd them, and allow them to roast for at least 20 minutes.
Some chefs swear by actually heating up the baking sheet before adding the sprouts — I’ve never tried it, but it does sound like a good idea!
Sure — I use honey and brown sugar most often because I always have them on hand. That said, you could also use maple syrup or even agave.
The goal is to add just a touch of sweetness to your crispy balsamic brussel sprouts to complement the flavors in the vinegar, so feel free to use your favorite sweetener.
Enjoy!
With love, from our simple kitchen to yours.
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Honey Balsamic Brussel Sprouts (Romano’s Macaroni Grill Copycat)
Equipment
Ingredients
- 1 pound brussels sprouts, halved
- 2 tablespoons olive oil
- salt and black pepper to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar, or honey
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, toss the sprout halves with the olive oil, salt, and pepper until well coated
- Arrange the brussel sprouts cut-side down on the prepared baking sheet. This will help them get nicely caramelized and crispy.
- Roast in the preheated oven for 20-25 minutes, or until the brussel sprouts are golden brown and crispy on the edges.
- While the brussel sprouts are roasting, prepare the balsamic glaze. In a small saucepan, bring the balsamic vinegar and brown sugar (or honey) to a simmer over medium heat. Continue to simmer, stirring occasionally, for about 10-15 minutes or until the mixture has reduced by half and has a syrupy consistency.
- Remove the Brussels sprouts from the oven and drizzle ¾ of the balsamic glaze. Toss gently in a bowl to ensure all the sprouts are coated. Transfer to a serving platter and drizzle with more balsamic glaze.
- Serve the Crispy brussel Sprouts Halves with Balsamic Glaze immediately, while hot. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2024
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