Honey Balsamic Brussels Sprouts Recipe

Ben Carraoli

Honey Balsamic Brussels Sprouts Recipe

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.

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Prep Time 10

Cook Time 20

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.