Honey Balsamic Brussels Sprouts

These honey balsamic Brussels sprouts transform a humble vegetable into a vibrant side dish that balances sweetness with tang effortlessly. Roasting brings out their natural caramelized edges while the glaze adds a glossy finish that’s sure to brighten up any meal.

I first made this recipe on a whim to add color to a winter dinner plate and it quickly became a dish everyone asks for again. The balance between caramelized sprouts and the sticky glaze is simply irresistible.

Ingredients You Need

• One pound fresh Brussels sprouts: trimmed and halved to ensure even roasting and crisp edges
• Two tablespoons honey: for that natural sweetness and sticky glaze
• Two tablespoons aged balsamic vinegar: to provide tang and depth of flavor
• Two tablespoons extra virgin olive oil: to help with roasting and add richness
• Salt and freshly ground black pepper: for seasoning, essential for bringing out the flavor
• Choosing firm, tight Brussels sprouts without yellowing leaves ensures freshness and the best texture after roasting.

Detailed Cooking Directions

Preheat The Oven:

Raise your oven temperature to 400 degrees Fahrenheit or 200 degrees Celsius. This high heat is key to getting those sprouts beautifully caramelized and crisp.

Prep The Brussels Sprouts:

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure each piece is evenly coated which creates a flavorful, crispy exterior.

Mix The Glaze:

Whisk honey and balsamic vinegar together in a small bowl until fully combined. This simple glaze balances sweetness and acidity perfectly.

Arrange On Baking Sheet:

Spread the coated Brussels sprouts on a parchment-lined baking sheet in a single layer. Avoid crowding to allow the air to circulate and ensure even roasting.

Roast Until Golden:

Place the baking sheet in the oven and roast for 20 to 25 minutes. Look for deep golden browning and crispy edges while the insides remain tender.

Glaze And Serve:

Once out of the oven, drizzle the honey balsamic mixture evenly over the warm sprouts. Serve immediately to enjoy the glossy, sticky finish.

This recipe taught me how simple tweaks can make vegetables stand out. Using balsamic vinegar with honey was a game changer for me, adding just the right amount of brightness to what was once a simple roasted veggie.

Smart Storage Tips

Store leftover Brussels sprouts in an airtight container in the fridge for up to three days. To maintain their crispness, reheat them in a hot oven or air fryer rather than the microwave. If you want to prep ahead, toss the sprouts with olive oil and seasonings but keep the glaze separate until just before serving. Freeze is not recommended as roasting changes the texture, so fresh Brussels sprouts yield the best results every time.

Ingredient Variations

Try substituting honey with maple syrup for a different but equally delicious sweetness that pairs well with the balsamic tang. Add a sprinkle of red pepper flakes or a dash of smoked paprika for a little smoky heat. Toss in toasted pecans or walnuts at the end for an added crunch and nutty flavor profile.

Perfect Pairing Ideas

Serve alongside roasted chicken or pork for a hearty meal with complementary flavors. Pair with a creamy risotto or mashed potatoes to balance the tangy glaze. A crisp white wine like Sauvignon Blanc or a light Pinot Noir goes beautifully with the sweet and savory notes in the dish

Adjust the honey and balsamic quantities according to preference—some enjoy it sweeter, others prefer more tang. This flexibility makes it a forgiving and adaptable recipe perfect for any season.

Frequently Asked Questions

→ How do I get the Brussels sprouts crispy when roasting?

Make sure to spread the sprouts in a single layer on the baking sheet to allow even heat circulation. Avoid overcrowding, and roast at a high temperature like 400°F to achieve a crispy exterior.

→ Can I adjust the sweetness of the glaze?

Yes, you can increase or reduce the honey amount to suit your preference, balancing it with the tanginess of balsamic vinegar.

→ Is it necessary to halve the Brussels sprouts before cooking?

Halving ensures they cook evenly and helps the glaze penetrate better, leading to a tender inside and crispy outside.

→ What oil works best for roasting Brussels sprouts?

Extra virgin olive oil is ideal for its flavor and roasting quality, but you can also use avocado or vegetable oil if preferred.

→ Can I prepare the honey balsamic glaze in advance?

Yes, whisk the honey and balsamic vinegar together ahead of time and drizzle over the roasts just before serving for maximum freshness.