Honey Balsamic Brussels Sprouts

This Honey Balsamic Brussels Sprouts recipe turns simple ingredients into a flavorful side dish perfect for any meal. Roasting the sprouts until golden caramelizes their natural sweetness, then tossing them with a homemade honey and balsamic glaze adds a tangy and sweet finish that makes them irresistible.

I first tried this recipe when I needed an easy but impressive vegetable dish for a weeknight dinner. It quickly became a favorite because even picky eaters enjoyed the sweet balsamic glaze.

Gather Your Ingredients

• Brussels sprouts: two pounds trimmed and halved for even roasting and maximum flavor absorption
• Olive oil: quarter cup to help the Brussels sprouts crisp up in the oven
• Kosher salt: one and a half teaspoons to season and bring out the natural flavors
• Black pepper: quarter teaspoon for mild heat that complements the sweetness
• Balsamic vinegar: quarter cup adds acidity and depth with its rich complexity
• Honey: two tablespoons for a touch of natural sweetness and to balance the vinegar opt for a mild honey like clover or wildflower for best results

How to Make It

Sauté the Aromatics:

Preheat the oven to 450 degrees Fahrenheit and position a rack in the middle to ensure even cooking. This high heat is crucial for getting the sprouts crispy outside while tender inside.

Prepare the Brussels sprouts:

Trim the ends of the Brussels sprouts and remove any tough outer leaves. Cut them in half if they are medium to large size to improve roasting and glaze absorption. Smaller sprouts can be left whole.

Toss with Oil and Seasoning:

Place the trimmed Brussels sprouts in a large mixing bowl. Drizzle with olive oil and sprinkle kosher salt and black pepper. Toss thoroughly so every sprout is coated which helps them roast evenly and develop flavor.

Roast the Brussels sprouts:

Arrange the Brussels sprouts cut side down on a baking sheet lined with parchment paper for easy cleanup. Roast them in the preheated oven for 20 to 25 minutes. Look for well-charred golden edges as a sign of readiness – this caramelization is key.

Prepare the Honey Balsamic Glaze:

While the Brussels sprouts roast use the same mixing bowl to whisk together the balsamic vinegar and honey until smooth. This glaze will coat the sprouts for a perfect sweet and tangy finish.

Coat and Serve:

As soon as the Brussels sprouts come out of the oven transfer them back into the bowl with the glaze. Toss gently but thoroughly to coat each sprout. Serve immediately while warm.

One of my favorite parts of this dish is how the balsamic vinegar adds a rich complexity that perfectly balances the honey's sweetness. I remember serving this at a family gathering where even the Brussels sprouts skeptics went back for seconds. It’s a simple way to elevate a humble vegetable into something memorable.

Flavor Boosters

Store leftover Brussels sprouts in an airtight container in the refrigerator. They will keep well for about five days. You can eat them cold in salads or gently reheat in a microwave or oven until warmed through. Reheating in a hot oven helps regain some of the crisp charred texture.

Serving Suggestions

These Brussels sprouts pair beautifully with roasted meats like chicken or pork and are fantastic on holiday tables. For a heartier meal toss the finished sprouts with toasted nuts or crumbled feta. Add some cooked quinoa or wild rice on the side to round out the plate.

Creative Twists

To make this recipe even more seasonal add a sprinkle of chopped fresh rosemary or thyme before roasting. In winter toss in some dried cranberries or pomegranate seeds for a festive touch. For spring variations add lemon zest to the glaze for freshness.

This simple but flavorful recipe transforms a humble vegetable into a memorable side worth making again and again.

Recipe FAQs

→ What is the best way to prepare Brussels sprouts for roasting?

Trim the ends and remove tough outer leaves, then cut the sprouts in half for even cooking and better absorption of flavors.

→ How hot should the oven be for roasting Brussels sprouts?

Preheat the oven to 450°F (232°C) to achieve a nice char and caramelization on the sprouts.

→ How do honey and balsamic vinegar affect the flavor?

The honey adds natural sweetness while the balsamic vinegar provides tanginess, balancing the sprouts' earthy flavor.

→ Can I use whole Brussels sprouts instead of halved?

Very small sprouts can be left whole, but larger ones should be halved to roast evenly and absorb the glaze better.

→ How can leftovers be stored and enjoyed later?

Store leftovers in the refrigerator for up to five days. They can be eaten cold or reheated gently in the microwave or oven.