I used to be the person who politely passed the bowl of green vegetables at dinner without taking any. That all changed the moment I discovered that roasting vegetables transforms them entirely. Now, I actively hoard these honey balsamic brussels sprouts whenever they hit the table.
There is something magical about the combination of high heat and a sticky, sweet glaze. The intense roasting process turns the sprouts nutty and crisp, while the sauce adds a tangy depth that is impossible to resist. It turns a humble vegetable into the star of the show.
This dish has become a staple on my holiday table because it balances out richer, heavier sides. However, it is simple enough that I find myself making it on busy Tuesday nights too. Just like the rich sweetness in my favorite butterscotch pie recipe, the glaze here creates a perfect caramelized coating.
If you have hesitations about Brussels sprouts, this recipe is the one that will convert you. The caramelized edges and the crunch of the pecans offer a texture that is far from mushy. It is a dish that feels fancy but requires very little effort.
Why you’ll love this Honey Balsamic Brussels Sprouts
- The high roasting temperature ensures the honey balsamic brussels sprouts are perfectly crispy, never soggy or boiled-tasting.
- You only need a handful of pantry staples to create a glaze that tastes complex and gourmet.
- This recipe comes together in just about 35 minutes, making it ideal for last-minute dinner plans.
- The combination of sweet honey and tangy vinegar appeals to both adults and picky eaters alike.
- It is naturally vegetarian and gluten-free, making it a safe and delicious option for guests with dietary restrictions.
Ingredients
- 1.5 lbs Brussels sprouts: Look for bright green heads that are firm and tightly packed. You will need to trim the woody ends and cut them in half.
- 3 tablespoons extra virgin olive oil: This helps the sprouts roast properly and prevents them from drying out in the high heat.
- 1/2 teaspoon sea salt: Essential for drawing out flavor and balancing the sweetness of the glaze.
- 1/4 teaspoon freshly cracked black pepper: Adds a subtle background heat that complements the balsamic vinegar.
- 1/3 cup balsamic vinegar: Use a good quality vinegar for the best depth of flavor.
- 2 tablespoons honey: This provides the sticky sweetness that helps the sprouts caramelize beautifully.
- 1/3 cup pecans (optional): Roughly chopped nuts add a wonderful buttery crunch to the finished dish.
- Fresh thyme leaves: A garnish that adds a pop of color and an earthy, herbal aroma.
Directions
Step 1
Honey balsamic brussels sprouts makes every moment feel velvety. Start by preheating your oven to 425°F (220°C). Grab a large rimmed baking sheet and line it with parchment paper to make cleanup much easier later.
Step 2
Take your trimmed and halved Brussels sprouts and place them into a large mixing bowl. Drizzle the olive oil over the vegetables, then sprinkle on the salt and black pepper. Use a spoon or your hands to toss everything well, ensuring every single sprout is evenly coated in oil and seasoning.
Step 3
Transfer the seasoned sprouts to your prepared baking sheet. Arrange them in a single layer with the cut-side facing down against the pan. This direct contact with the hot pan is the secret to getting beautiful caramelization. Roast them for 20 to 25 minutes until they are tender and the edges have turned a deep golden brown.
Step 4
While the vegetables are in the oven, take a small bowl and whisk together the balsamic vinegar and honey. Keep whisking until the honey is fully dissolved and the mixture is smooth.
Step 5
Once the sprouts are roasted to your liking, carefully transfer them back into the large bowl while they are still hot. Pour the honey balsamic mixture over them immediately and toss gently to coat. If you are using pecans, add them now so they get coated in the glaze too. Transfer everything to a serving platter and sprinkle with fresh thyme before serving.
Variations, pairings, and serving ideas
Variations
You can easily customize this recipe to suit your taste preferences. If you enjoy a bit of heat, try adding a pinch of red pepper flakes to the glaze mixture. This creates a wonderful “swicy” profile that balances the sugar.
For a different texture, swap the pecans for walnuts or toasted almonds. You could also add dried cranberries after roasting for a chewy, tart element. Some home cooks enjoy crumbling feta cheese over the top right before serving for a salty contrast.
If you want a smokier flavor profile without using meat, try adding a half teaspoon of smoked paprika to the olive oil before roasting. This mimics the depth of savory fats while keeping the dish plant-based. You can also swap the honey for maple syrup for a more autumnal flavor.
Pairings
These sprouts make an excellent companion to roasted meats like chicken or beef. The acidity in the vinegar cuts through the richness of gravy and mashed potatoes perfectly. They are also substantial enough to be served alongside a grain bowl.
For a lighter meal, pair this side dish with a simple grilled fish or a quinoa salad. The robust flavors of the honey balsamic brussels sprouts can stand up to hearty proteins as well. They bring a necessary brightness to heavy winter meals.
If you are looking for another vegetable-forward dish to complete your table, try this egg roll in a bowl recipe. It offers a different flavor profile that complements the roasted vegetables well. Having a variety of textures on the table always makes dinner more exciting.
Serving ideas
Presentation is key when serving this beautiful glazed dish. Use a white ceramic platter to make the dark, golden-brown colors pop. Scatter the fresh thyme generously over the top for a professional finish.
Serve these immediately while they are warm and the glaze is still sticky. If you let them sit too long, the glaze can soak in and lose its glossy sheen. A small bowl of extra glaze on the side is always a nice touch for guests who love sauce.
For a holiday spread, you can arrange these around the perimeter of a roast turkey or chicken platter. The vibrant green and deep brown colors look festive and inviting. It is a simple way to elevate your table setting without extra work.
Storage and make-ahead tips
Storage
Leftovers should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. However, the texture will soften the longer they sit in the glaze.
To reheat, avoid the microwave if you want to retain any crispiness. Place the sprouts back on a baking sheet in the oven at 350°F for about 10 minutes. Alternatively, an air fryer works wonders to revive the edges.
Freezing is not recommended for this specific recipe. Roasted Brussels sprouts tend to become very mushy when thawed. It is best to enjoy them fresh or within a few days of roasting.
Make-ahead
You can trim and halve the Brussels sprouts up to two days in advance. Store them in a sealed bag in the fridge until you are ready to roast. This saves significant time on the day of cooking.
The balsamic and honey glaze can also be whisked together ahead of time. Keep it in a small jar on the counter or in the fridge. Give it a good shake or whisk before pouring it over the hot vegetables.
Do not roast the sprouts ahead of time if you want them crispy. The roasting step should happen just before serving. This ensures the honey balsamic brussels sprouts are at their peak texture.
Common mistakes when making Honey Balsamic Brussels Sprouts
- Overcrowding the pan: If the sprouts are touching or piled on top of each other, they will steam instead of roast. This leads to soggy vegetables rather than crispy ones.
- Skipping the cut-side down step: Placing the flat side against the metal pan is crucial for caramelization. This is where the flavor develops, so take the time to arrange them.
- Adding the glaze too early: If you toss the sprouts in the honey mixture before roasting, the sugars will burn before the vegetables are cooked. Always glaze after roasting.
- Not drying the sprouts: If you wash your sprouts, ensure they are completely dry before adding oil. Excess water creates steam and prevents browning.
Final notes
Mastering this simple side dish will give you a reliable option for any occasion. The balance of savory, sweet, and tangy flavors is truly a crowd-pleaser. Don’t be afraid to let the sprouts get quite dark in the oven; that char is delicious.
Remember that the size of your Brussels sprouts will determine the cooking time. Smaller sprouts may be done in 18 minutes, while larger ones might take closer to 30. Keep an eye on them towards the end of roasting.
I hope these honey balsamic brussels sprouts become a new favorite in your home. They have certainly changed the way I look at green vegetables. Enjoy the crunch and the wonderful aroma that fills your kitchen.
Loved this Honey Balsamic Brussels Sprouts? Try these next
- Butterscotch pie recipe
- Brownie refrigerator cake recipe
- Cranberry pecan baked brie
- Egg roll in a bowl recipe
- Low carb casserole recipe
Honey Balsamic Brussels Sprouts
These crispy roasted Brussels sprouts are tossed in a sticky, sweet, and tangy glaze made from aged balsamic vinegar and honey. Perfectly caramelized with golden edges and tender centers, they make an unforgettable side dish for holiday dinners or busy weeknights.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1/3 cup pecans, roughly chopped (optional)
- Fresh thyme leaves for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Place the trimmed and halved Brussels sprouts in a large bowl. Drizzle with olive oil and season with salt and black pepper. Toss well to ensure every sprout is evenly coated.
- Arrange the sprouts on the prepared baking sheet in a single layer, placing them cut-side down. This ensures the flat surfaces get beautifully caramelized and crispy. Roast for 20-25 minutes, or until the sprouts are tender and the edges are deep golden brown.
- While the sprouts roast, whisk together the balsamic vinegar and honey in a small bowl until fully combined.
- Once roasted, transfer the hot Brussels sprouts back to the large bowl. Pour the honey balsamic mixture over them and toss gently to coat. If adding pecans, toss them in now. Transfer to a serving platter and garnish with fresh thyme.
Notes
To ensure maximum crispiness, do not overcrowd the baking pan; use two pans if necessary. For a thicker glaze, you can simmer the balsamic vinegar and honey in a small saucepan for 3-5 minutes while the sprouts roast. Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or air fryer to restore texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 14g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg