Honey Balsamic Brussels Sprouts Recipe | Sweet & Savory Side Dish
I recently tried this honey balsamic Brussels sprouts recipe and absolutely loved how it turned out. I mean, I’ve made Brussels sprouts lots of times but this twist surprised me in the best way. The hint of sweet honey and tangy balsamic vinegar lifted what could be an ordinary side into something I genuinely looked forward to eating.
I’ll walk you through the full recipe and my own tips, so you can make it and actually enjoy those little green gems. Let’s dive in!
Ingredients
Here’s what you’ll need (and why each works well):
- 1½ pounds Brussels sprouts, stems trimmed, outer ragged leaves removed — using fresh, whole sprouts ensures they roast evenly and crisp up nicely.
- 3 tablespoons extra-virgin olive oil — good olive oil helps crisp the sprouts and adds rich flavour without overpowering.
- ¾ teaspoon kosher salt — kosher salt gives clean seasoning that sticks to the sprouts’ surface.
- ½ teaspoon freshly ground black pepper — freshly ground pepper adds a subtle kick and freshness.
- 1 tablespoon balsamic vinegar — the balsamic brings zing and moisture, balancing the roasted flavour.
- 1 teaspoon honey — this soft sweetness counteracts any bitterness in the sprouts and complements the balsamic.
Note: serves 6
Variations
If you’d like to tweak the recipe to suit different diets or flavour goals, here are some alternatives:
- Dairy-free / vegan: Swap honey for maple syrup (or agave) and you’ll have a vegan-friendly version.
- Sugar-free: Omit honey entirely or use a monk-fruit sweetener if you want to minimise added sugar.
- Add-ins for extra flavour: Try sprinkling in toasted pecans or walnuts for crunch; or add crumbled feta or shaved Parmesan just before serving for a savoury boost.
- Spice it up: A pinch of red pepper flakes or smoked paprika mixed with the salt/pepper step gives a warm heat contrast to the sweet/tang.
- Herb twist: Finish with chopped fresh thyme or rosemary for a fragrant note that pairs beautifully with roasted sprouts.
Cooking Time
- Prep Time: ~10 minutes
- Cooking Time: ~20 minutes
- Total Time: ~30 minutes
Equipment you need
- Baking sheet (rimmed) — for roasting the sprouts evenly.
- Heavy-duty aluminium foil or parchment — lining the sheet helps with easy clean-up and better browning.
- Sharp knife and cutting board — to halve the sprouts and remove stems/leaves uniformly.
- Large mixing bowl — to toss sprouts with oil, salt and pepper before roasting.
- Spatula or large spoon — to stir the sprouts halfway through cooking and then toss them with the balsamic/honey mixture at the end.
How to Make Honey Balsamic Brussels Sprouts
Stem and halve the sprouts
First, I trimmed the stems and removed any loose, ragged outer leaves from the Brussels sprouts. Then I cut them in half—if any were very large I quartered them so all pieces were a similar size, ensuring even roasting.
Toss with oil, salt & pepper, then roast
Next, I preheated the oven to 425°F (around 220°C) and placed a rack in the middle position. On a foil-lined baking sheet I tossed the sprouts with 2 tablespoons of the olive oil, the salt, and the pepper. Then I roasted them and stirred once halfway through, until they were tender and golden brown (about 20 minutes).
Drizzle balsamic and honey, toss and serve
Once the sprouts were roasted, I drizzled the remaining tablespoon of olive oil, the balsamic vinegar, and the honey over them. Then I tossed everything to coat evenly, tasted and adjusted seasoning if needed, and served immediately.
Additional Tips for Making this Recipe Better
From my kitchen to yours, here are some personal pointers that worked well for me:
- I always pick Brussels sprouts that are firm and bright green with tightly packed leaves — they roast better and don’t turn mushy.
- I make sure all the pieces are roughly the same size so they finish around the same time — uneven sizes mean some pieces overcook or undercook.
- Roasting on a high heat and directly on foil (or parchment) helps get nice browning; I found that more browned bits = more flavour.
- After adding the balsamic and honey, serve right away — letting them sit too long can soften the crispiness.
- Leftovers? If I have any, I reheat quickly in the oven at 350°F to crisp them up again, rather than microwaving which makes them soggy.
You may also enjoy similar hearty recipes like Slow Cooker Sloppy Joes Recipe or lighter meals such as Green Bean Chicken Stir Fry Recipe.
How to Serve Honey Balsamic Brussels Sprouts
This dish is great as a vibrant side for a weeknight dinner or holiday meal. For presentation, I like to place the roasted sprouts in a shallow serving bowl, drizzle any extra balsamic-honey mixture over top, and then garnish with freshly chopped parsley or thyme for a green pop.
A sprinkle of toasted nuts (pecans or walnuts) adds texture and visual appeal. It pairs beautifully with roasted meats, grilled chicken, or even alongside a grain bowl for a plant-forward meal.
Nutritional Information
Just to give you the basics, per serving (recipe makes 6):
- Calories: 116 kcal
- Protein: 4 g
- Carbohydrates: 12 g
- Fat: 7 g
Make Ahead and Storage
Storage / Restoring
Once cooled, you can store leftover roasted sprouts in an airtight container in the fridge for up to 3-4 days. When I reheated leftovers, I found reheating in the oven gave the best return of crispiness.
Freezing
I don’t usually freeze roasted Brussels sprouts with the balsamic-honey glaze — the texture tends to suffer. If you do freeze, do so before glazing, then thaw and toss with the glaze just before serving.
Reheating
For reheating, I preheated my oven to about 350°F (175°C) and spread the sprouts on a sheet for 5-10 minutes until warm and slightly crisp again. Avoid microwaving if you want to maintain texture.
Why You’ll Love This Recipe
Here are a few reasons you’ll want to try it:
- Simple preparation, just a handful of ingredients and one baking sheet — minimal fuss, maximum flavour.
- Flavour balance: The sweet honey and tangy balsamic vinegar lift the natural taste of Brussels sprouts and reduce bitterness.
- Versatile side: Works equally well for a weeknight dinner or a special occasion side dish.
- Diet-friendly options: Easily adapted to vegan (maple syrup) or sugar-free versions, so there’s flexibility.
- Great texture and presentation: Crispy roasted edges and glossy glaze make it appealing both to serve and eat.
Honey Balsamic Brussels Sprouts Recipe
Ingredients
Method
- First, I trimmed the stems and removed any loose, ragged outer leaves from the Brussels sprouts. Then I cut them in half—if any were very large I quartered them so all pieces were a similar size, ensuring even roasting.
- Next, I preheated the oven to 425°F (around 220°C) and placed a rack in the middle position. On a foil-lined baking sheet I tossed the sprouts with 2 tablespoons of the olive oil, the salt, and the pepper. Then I roasted them and stirred once halfway through, until they were tender and golden brown (about 20 minutes).
- Once the sprouts were roasted, I drizzled the remaining tablespoon of olive oil, the balsamic vinegar, and the honey over them. Then I tossed everything to coat evenly, tasted and adjusted seasoning if needed, and served immediately.
Notes
- I always pick Brussels sprouts that are firm and bright green with tightly packed leaves — they roast better and don’t turn mushy.
- I make sure all the pieces are roughly the same size so they finish around the same time — uneven sizes mean some pieces overcook or undercook.
- Roasting on a high heat and directly on foil (or parchment) helps get nice browning; I found that more browned bits = more flavour.
- After adding the balsamic and honey, serve right away — letting them sit too long can soften the crispiness.
- Leftovers? If I have any, I reheat quickly in the oven at 350°F to crisp them up again, rather than microwaving which makes them soggy.