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These sweet and tangy roasted Brussels sprouts come together in under 30 minutes for an easy, healthy, and delicious side dish.
I first whipped up this Honey Balsamic Brussels Sprouts recipe on a crisp autumn evening, inspired by my backyard’s last juicy apples and a bottle of aged balsamic vinegar I’d been saving. What makes these sprouts special is the perfect balance of sweetness and acidity—honey and balsamic vinegar marry to create a glossy glaze that caramelizes on each halved sprout. They’re vegetarian, loaded with fiber and vitamin C, and simple enough for a weeknight but elegant enough for holiday dinner. Honestly, this has become my go-to side dish when I need something both comforting and vibrant.
Why You’ll Love This Recipe
– Sweet-tangy honey balsamic glaze for flavor that dances on your tongue
– Crispy, caramelized edges from roasting at high heat
– Vegetarian and naturally gluten-free—perfect for diverse diets
– Ready in under 30 minutes (including prep and roast time)
– Low-calorie, nutrient-dense side packed with vitamins K and C
– Easily doubled or halved to feed a crowd or just two
– Simple pantry ingredients—no exotic specialty items
– Versatile enough for weeknight meals or festive gatherings
Ingredients
– 1½ pounds Brussels sprouts, trimmed and halved (choose firm, bright-green sprouts)
– 3 tablespoons extra-virgin olive oil (or avocado oil for a milder flavor)
– ¼ cup balsamic vinegar (aged, thick variety recommended)
– 2 tablespoons honey (raw or wildflower for deeper sweetness)
– 1 teaspoon Dijon mustard (helps emulsify the glaze; optional)
– ½ teaspoon garlic powder (or 1 small garlic clove, minced)
– ½ teaspoon kosher salt (adjust to taste)
– Freshly ground black pepper, to taste
– Pinch of red pepper flakes (optional, for a little heat)
– 2 tablespoons toasted pecans or walnuts, roughly chopped (for garnish)
– 1 tablespoon chopped fresh parsley or thyme (for garnish)
Tips on ingredients:
• If you’re out of honey, maple syrup works beautifully in a pinch.
• High-quality balsamic vinegar yields a richer, deeper glaze—look for labels aged 3+ years.
• Always rinse and dry sprouts thoroughly; moisture will steam them instead of roasting.
Directions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Trim the stem ends of the Brussels sprouts and slice them in half, discarding any yellowed outer leaves.
- Whisk the Glaze
In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic powder, salt, pepper, and red pepper flakes. You’re aiming for a slightly thick but pourable consistency—add a teaspoon of water if it seems too stiff. - Toss and Coat
Drizzle the olive oil over the halved sprouts; toss to coat evenly. Then pour the honey balsamic mixture over them, using your hands or tongs to ensure each piece is well glazed. - Arrange on Pan
Spread the sprouts cut-side down in a single layer on your prepared baking sheet. Overcrowding will cause steaming, so give each sprout a bit of elbow room. - Roast, Stir, and Glaze Again
Pop the pan into the preheated oven and roast for 12 minutes. Pull the tray out, give everything a gentle stir, and spoon any pooled glaze back over the sprouts. - Finish Roasting
Return to the oven for another 8–12 minutes, or until edges are deeply caramelized and centers are tender when pierced. You’ll know they’re done when they smell nutty and look golden. - Rest Briefly
Let the sprouts rest on the hot pan for 2–3 minutes. This resting time thickens the glaze and makes them extra glossy. - Garnish and Serve
Transfer to a serving platter, sprinkle with toasted pecans (or walnuts) and fresh parsley or thyme. A final drizzle of balsamic reduction or lemon-zest olive oil elevates them if you’re feeling fancy.
Servings & Timing
Makes 4–6 side-dish servings
Prep Time: 10 minutes (trimming, halving, and whisking glaze)
Cook Time: 20–24 minutes (roasting in two stages)
Total Time: About 30 minutes from start to finish
Variations
– Maple Citrus Twist: Swap honey for pure maple syrup and stir in 1 teaspoon orange zest.
– Spicy Kick: Add ½ teaspoon cayenne and a dash of smoked paprika to the glaze.
– Nutty Crunch: Toss with chopped toasted almonds or pistachios instead of pecans.
– Vegan Version: Use agave nectar or maple syrup in place of honey.
– Cheesy Finish: Sprinkle 2 tablespoons grated Parmesan or pecorino in the last 5 minutes of roasting.
– Herb-Loaded: Fold in chopped rosemary and thyme for a woodsy aroma.
Storage & Reheating
Store leftover sprouts in an airtight container in the refrigerator for up to 3–4 days. For best texture, reheat on a baking sheet at 350°F for 5–7 minutes until warm and crisp. You can also flash-freeze roasted sprouts on a tray, then transfer to freezer bags for up to 2 months. Thaw overnight in the fridge and re-crisp in a hot oven. Make-ahead tip: Toss sprouts in the glaze up to 2 hours before roasting; keep chilled until you’re ready to bake.
Notes
– For super-crispy edges, soak halved sprouts in cold water for 10 minutes, then pat completely dry.
– Avoid overcrowding to get that prized caramelization—use two pans if needed.
– High-heat olive oil or avocado oil raises the smoke point, giving you crispiness without burnt flavor.
– Leftovers taste fantastic cold on grain bowls or chopped into salads the next day.
FAQs
Q: Can I use frozen Brussels sprouts?
A: Yes—just thaw, pat dry, and adjust roast time by a few extra minutes until tender.
Q: Are these gluten-free?
A: Absolutely. All ingredients are naturally gluten-free, making this an easy side for celiac diets.
Q: How do I make this vegan?
A: Swap honey for maple syrup or agave nectar—both lend sweetness and stickiness.
Q: Why were my sprouts soggy?
A: They likely steamed instead of roasted—spread them out and make sure they’re bone-dry before baking.
Q: Can I prep the glaze in advance?
A: Definitely—mix the glaze up to 2 days ahead and store it in the fridge. Give it a quick whisk before using.
Q: Can I double the recipe?
A: For sure. Roast on two sheets, swapping racks halfway through so they cook evenly.
Q: What if I don’t have Dijon mustard?
A: You can skip it; it just helps the glaze cling better, but it’s not essential.
Q: Can I grill these instead?
A: You bet—use a grill basket over medium heat, tossing every 5 minutes until charred and tender.
Conclusion
These Honey Balsamic Brussels Sprouts are the ultimate easy, healthy side dish—sweet, tangy, and crisp all at once. Whether you’re hosting Thanksgiving or craving a vibrant vegetarian addition to dinner, this recipe delivers. Give it a whirl, leave a comment below, and don’t forget to explore my other Roasted Veggie recipes for more colorful, delicious ideas!
Honey Balsamic Brussels Sprouts
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved (choose firm, bright-green sprouts)
- 3 tablespoons extra-virgin olive oil (or avocado oil for a milder flavor)
- ¼ cup balsamic vinegar (aged, thick variety recommended)
- 2 tablespoons honey (raw or wildflower for deeper sweetness)
- 1 teaspoon Dijon mustard (helps emulsify the glaze; optional)
- ½ teaspoon garlic powder (or 1 small garlic clove, minced)
- ½ teaspoon kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a little heat)
- 2 tablespoons toasted pecans or walnuts, roughly chopped (for garnish)
- 1 tablespoon chopped fresh parsley or thyme (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Trim the stem ends of the Brussels sprouts and slice them in half, discarding any yellowed outer leaves.
- In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic powder, salt, pepper, and red pepper flakes. You’re aiming for a slightly thick but pourable consistency—add a teaspoon of water if it seems too stiff.
- Drizzle the olive oil over the halved sprouts; toss to coat evenly. Then pour the honey balsamic mixture over them, using your hands or tongs to ensure each piece is well glazed.
- Spread the sprouts cut-side down in a single layer on your prepared baking sheet. Overcrowding will cause steaming, so give each sprout a bit of elbow room.
- Pop the pan into the preheated oven and roast for 12 minutes. Pull the tray out, give everything a gentle stir, and spoon any pooled glaze back over the sprouts.
- Return to the oven for another 8–12 minutes, or until edges are deeply caramelized and centers are tender when pierced. You’ll know they’re done when they smell nutty and look golden.
- Let the sprouts rest on the hot pan for 2–3 minutes. This resting time thickens the glaze and makes them extra glossy.
- Transfer to a serving platter, sprinkle with toasted pecans (or walnuts) and fresh parsley or thyme. A final drizzle of balsamic reduction or lemon-zest olive oil elevates them if you’re feeling fancy.
