Honey-Balsamic Glazed Brussels Sprouts with Walnuts & Shallots

These are magical! You won’t have to be convinced to eat your veggies once you’ve tasted these delicious morsels! Crispy Brussels sprouts are tossed with caramelized shallots and toasted walnuts and finished off in a tangy/salty/sweet honey-balsamic-soy glaze for a flavor sensation! The key to getting your sprouts crispy, is to bake them at a very high temperature, and don’t crowd them. If they are too close together, they tend to steam each other and get a little more mushy, so be sure to give each sprout a little breathing space. It takes some patience to let them brown before flipping them or tossing them with any other ingredients.

We have tried cooking them in so many ways, but find that roasting is the very best for the most crunch! At first we tried them in a cast iron skillet on the stove, and that was pretty good. Then we tried roasting them on a baking sheet lined with parchment paper, but the paper must let steam collect and they were a bit mushy and not terribly crispy. Then, we roasted them on a baking sheet with no paper, just spray and it was pretty good, but we realized that we had crowded them. Finally, the key was roasting at a high temp, on a baking sheet with no paper, and giving each sprout plenty of space. Perfection! We also recommend tossing the loose leaves onto the baking sheet too, because they become perfect little Brussels chips!

For the best results, clean the sprouts and cut them in half, reserving any loose leaves that fall off as you clean them. Toss the sprouts and loose leaves in olive oil and season with salt and pepper and lemon pepper, too, if you like. Roast them at 450 F, for about 20 minutes until crispy, browned, and al dente. Remove them from the oven and toss them with the caramelized shallots, bacon, toasted walnuts and marinade. So delicious! We most often serve this as a side dish, but minus the bacon, it makes a fantastic vegetarian meal, too.

Another fun way to serve the sprouts is with a spoonful of plain Greek yogurt, toasted walnuts, and sour cherry jam or fig chutney. We used to order Brussels sprouts often at The City Kitchen in Manhattan and this is how they served them, but they also included some red grapes. So good!

Honey-Balsamic Glazed Brussels Sprouts

Brussels sprouts tossed with caramelized shallots, toasted walnuts and honey-balsamic glaze.
Servings 4 Servings
Prep Time 20 minutes
Cook Time 20 minutes



  • 1 pound Brussels sprouts cleaned and cut in half
  • 4 tbsp. olive oil divided
  • 1 cup walnut halves
  • 1 large shallot, chopped or 1/2 red onion
  • 2 strips bacon, cooked crisp and crumbled optional (we like to use turkey bacon, but pork or duck bacon are both good too!)

Honey Balsamic Glaze

  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp. lemon pepper
  • 1 tbsp. honey
  • 1/4 cup balsamic vinegar
  • 2 tsp soy sauce
  • 1/2 tsp. black pepper


  • Preheat oven to 450° F. Spray a baking sheet with cooking spray.
  • Dry toast the walnuts in a large cast-iron skillet or in the toaster oven, just until toasted and beginning to get that wonderful toasted nut smell. Stir only occasionally, but watch them closely so they don’t burn. Remove from pan and set aside.
  • In the same cast iron skillet or a different frying pan, add 2 tablespoons olive oil along with shallots or red onion, and cook just until caramelized. Remove shallots from the pan and set aside.
  • Cook the bacon until crispy and cut into small pieces or crumble. Set aside.
  • Rinse Brussels sprouts, trim and cut into halves. Air dry or pat dry with paper towels. Lightly toss the sprouts in olive oil and season with sea salt. Lay Brussels sprouts on prepared pan, cut side down.
  • Roast for about 20-25 minutes, (will depend on the size of the sprouts somewhat) or until the sprouts are browned and crispy and al dente. It’s best to have nothing else in the oven while you do this. They cook much better if left to cook all by themselves!
  • Meanwhile, mix all glaze ingredients in a container with a tight fitting lid. Shake well. Set aside until ready to use.
  • Once the sprouts are cooked to al dente and nice and brown, toss with caramelized shallots, walnuts and the glaze. Serve immediately.
  • If you prefer to pan cook the Brussels sprouts, do the following:
  • Add remaining olive oil to the pan you cooked the shallots in. Add Brussels sprouts to the pan, placing them all with the cut side down. Cook, uncovered and undisturbed, over medium heat for about 4-5 (+/-) minutes until the bottoms have all become golden brown. Flip Brussels sprouts and continue to cook for another minute or two.
  • Add shallots and walnuts back into the skillet with the sprouts. Drizzle marinade over everything. Toss with a wooden spoon. Cover with a lid and continue to cook for another 2-3 minutes, or until Brussels sprouts are tender, but al dente. The reduction sauce basically steams the Brussels sprouts to the desired doneness.
  • If you are a bacon lover, sprinkle crisp bits of bacon (pork or turkey) over everything. If you’re a vegetarian, you will certainly want to skip this last step!


We have begun to use the roasting method lately for this recipe and love the crispy way the sprouts turn out. Be sure to toss the sprouts just before serving while they are still nice and hot. 
Course: Drinks, Side Dish, vegetarian
Keyword: Brussels sprouts, glazed Brussels sprouts

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