If you’re on the hunt for a vibrant, flavorful side dish that’s both easy and satisfying, then you’re in for a treat with this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe. I absolutely love how the caramelized edges of the sprouts play off the sweet and tangy glaze—it’s that perfect balance you didn’t know you needed!
Why You’ll Love This Recipe
- Simplicity at its Best: Just a few pantry staples transform humble Brussels sprouts into a crowd-pleaser.
- Perfect Texture: Roasting gives you that crisp-on-the-outside, tender-on-the-inside magic every time.
- Sweet and Tangy Boost: The balsamic vinegar and honey combo adds depth and a gorgeous glaze you’ll want to savor.
- Family Favorite: My family goes crazy for this—it’s a guaranteed way to get the greens on the table.
Ingredients You’ll Need
These ingredients come together effortlessly and bring out the best in Brussels sprouts—plus, you probably already have most of them on hand! Picking fresh, firm sprouts makes a world of difference here.
- Brussels sprouts: Look for bright green, firm sprouts. Removing ragged outer leaves helps them roast evenly and taste fresh.
- Extra virgin olive oil: The quality shines here, giving a rich base and helping with that crisp roast.
- Kosher salt: Coarse salt seasons evenly without overpowering the sprouts.
- Freshly ground black pepper: Adds just enough bite.
- Balsamic vinegar: I recommend a good aged balsamic—it adds that luscious sweetness and acidity balance.
- Honey: Just a little touch of natural sweetness brings the whole dish together.
Variations
I love tweaking this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe depending on the season or what flavors my family’s craving. Don’t hesitate to make it your own!
- Add crunch: Toasted walnuts or pecans sprinkled on top add a lovely texture contrast—my kids love this one!
- Spicy touch: A pinch of red pepper flakes before roasting adds a subtle heat that warms the palate.
- Boost the herbs: Fresh thyme or rosemary tossed with the sprouts pre-roast gives a fragrant twist.
- Vegan tweak: Swap honey for maple syrup or agave and you’ve got a perfect vegan version.
How to Make Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Step 1: Prep With Care for Even Roasting
Start by preheating your oven to 425°F and lining a baking sheet with heavy-duty aluminum foil. I find the foil makes clean-up a breeze and helps with even cooking. Trim the stems and peel off any rough or damaged outer leaves from the Brussels sprouts. If you have any giant sprouts, quarter those so all pieces are a similar size—this is key for even roasting and prevents some bits from burning while others stay raw.
Step 2: Coat and Roast the Sprouts
Toss the halved Brussels sprouts directly on the foil-lined sheet with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper. Spread them out in a single layer so they roast instead of steam. Roast for about 20 minutes, stirring once at the halfway point. When you see the edges getting golden and crispy, you’re on the right track. This step brings out that deep, nutty flavor we’re all here for.
Step 3: Glaze and Finish
Once the Brussels sprouts are tender and beautifully browned, drizzle on the remaining tablespoon of olive oil, balsamic vinegar, and honey. Toss everything well so they’re evenly coated and glossy. Give them a taste and adjust salt if you feel it’s needed. The tangy balsamic and the sweet honey melt into the sprouts perfectly—a combo you’ll want to make again and again.
Pro Tips for Making Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- Cut Evenly: I learned this the hard way—cutting sprouts evenly ensures consistent cooking with no chewy centers or burnt edges.
- Don’t Overcrowd: Crowding the pan causes steaming instead of roasting; I always use a large baking sheet to get that crispiness.
- Add Glaze Off Heat: Tossing the sprouts with balsamic and honey immediately after roasting keeps the glaze shiny and prevents it from burning.
- Taste and Adjust: I always do a quick taste test before serving and add a pinch more salt or honey if needed—trust me, it makes a difference.
How to Serve Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Garnishes
I often sprinkle toasted pine nuts or slivered almonds on top for a little crunch and a boost of nutty flavor. A handful of freshly grated Parmesan also works wonders if you want a salty, savory touch. For a fresh pop, a squeeze of lemon juice right before serving brightens everything up beautifully.
Side Dishes
This recipe pairs amazingly with roasted chicken or pan-seared salmon for a wholesome meal. It’s also wonderful alongside creamy mashed potatoes or a hearty grain like quinoa or farro if you’re cooking vegetarian.
Creative Ways to Present
For holiday dinners, I like arranging these roasted Brussels sprouts on a large platter garnished with pomegranate seeds for festive color. Serving them in a rustic cast iron skillet at the table keeps them warm and adds some kitchen-to-table charm.
Make Ahead and Storage
Storing Leftovers
Leftover roasted Brussels sprouts store great in an airtight container in the fridge for up to 3 days. I usually give them a quick toss before reheating to distribute the glaze and keep them tasty.
Freezing
While I haven’t personally frozen these sprouts, I’ve heard you can freeze them after roasting and glazing, and then reheat gently in the oven. However, freezing can sometimes make them a bit softer, so I recommend enjoying fresh whenever possible for the best texture.
Reheating
When I reheat leftovers, I like popping them in a hot oven (around 375°F) for about 10 minutes to crisp the edges back up. You can also reheat them briefly in a skillet over medium heat with a splash of olive oil—it helps retain that wonderful roasted texture.
FAQs
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Can I use frozen Brussels sprouts for this recipe?
You can, but fresh Brussels sprouts roast up much better with crisp edges and a tender inside. If you use frozen, be sure to thaw and dry them thoroughly to prevent steaming and sogginess.
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What if I don’t have balsamic vinegar?
If you don’t have balsamic vinegar, a good-quality red wine vinegar mixed with a touch of maple syrup or honey can mimic the sweet-tart vibe. Just adjust sweetness to taste.
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Can I make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as your balsamic vinegar and honey don’t contain any additives. Always check labels if you have sensitivities.
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How do I prevent Brussels sprouts from smelling too strong when roasting?
Roasting at a high temperature caramelizes sugars and reduces that “cabbage-like” smell. Avoid overcooking and make sure to have good ventilation in your kitchen.
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Can I add bacon or pancetta to this recipe?
Yes! Adding crispy bacon or pancetta bits after roasting adds a smoky, savory element that pairs beautifully with the balsamic and honey glaze.
Final Thoughts
Honestly, this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe has become my go-to side for everything from casual weeknight dinners to special holiday meals. It’s simple, quick, and the flavor combo just feels a little fancy without fuss. I really hope you give it a try—you might just find, like me, that it converts even the biggest Brussels sprouts skeptics at your table!
Print
Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This recipe features roasted Brussels sprouts enhanced with a delightful blend of balsamic vinegar and honey, creating a perfect balance of savory and sweet flavors. Crispy and golden brown on the outside while tender inside, these Brussels sprouts make a delicious and healthy side dish suitable for any meal.
Ingredients
Brussels Sprouts
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed
Seasoning & Dressing
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat the Oven: Preheat your oven to 425°F and position an oven rack in the middle. Line a baking sheet with heavy-duty aluminum foil to prevent sticking and facilitate easy cleanup.
- Toss Brussels Sprouts: Place the halved Brussels sprouts directly onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with kosher salt and freshly ground black pepper. Toss everything together to ensure the sprouts are evenly coated with oil and seasoning.
- Roast the Sprouts: Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 20 minutes. Stir them once halfway through the cooking time to promote even browning. The sprouts should be tender inside and golden brown on the outside when done.
- Add Balsamic and Honey: Remove the baking sheet from the oven. Drizzle the remaining 1 tablespoon of olive oil, the balsamic vinegar, and the honey over the roasted Brussels sprouts. Toss gently but thoroughly to coat all the sprouts in this flavorful glaze.
- Adjust and Serve: Taste the Brussels sprouts and adjust seasoning with additional salt or pepper if needed. Serve immediately as a flavorful side dish that complements a variety of main courses.
Notes
- For large Brussels sprouts, cut into quarters to ensure even cooking.
- Roasting brings out natural sweetness and creates a delightful crispy texture.
- The balsamic vinegar and honey glaze adds a pleasant balance of acidity and sweetness, elevating the simple roasted sprouts.
- This dish pairs beautifully with roasted meats, poultry, or as part of a vegetarian meal.
Nutrition
- Serving Size: 1/6 recipe (about 100g)
- Calories: 116
- Sugar: 4g
- Sodium: 321mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
