Honey Balsamic Brussels Sprouts Recipe

Introduction

Honey Balsamic Brussels Sprouts offer a delightful combination of sweet, tangy, and savory flavors that transform this humble vegetable into a show-stopping side dish. Perfectly roasted and glazed with a luscious honey balsamic sauce, they make a great addition to any meal.

Ingredients

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/4 cup chopped pecans or walnuts (optional, for garnish)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Rinse the Brussels sprouts, trim off the tough ends, remove any loose or damaged outer leaves, then halve or quarter them depending on size. Dry them thoroughly with a kitchen towel or salad spinner.
3. Step 3: In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
4. Step 4: Spread the Brussels sprouts in a single layer on the prepared baking sheet, making sure not to overcrowd them. Roast for 20-25 minutes, flipping halfway through, until tender and browned.
5. Step 5: While roasting, mince the garlic and combine it in a small saucepan with balsamic vinegar, honey, Dijon mustard, and water. Bring to a simmer over medium heat, then reduce to low and cook for 5-7 minutes until slightly thickened.
6. Step 6: Once the Brussels sprouts are roasted, transfer them to a large bowl and pour the honey balsamic glaze over them. Toss well to coat evenly.
7. Step 7: Garnish with chopped pecans or walnuts and fresh parsley if desired. Serve warm immediately.

Tips & Variations

• Add cooked, crumbled bacon before glazing for a smoky flavor.
• Substitute honey with maple syrup for a different sweetness.
• Include a pinch of red pepper flakes in the glaze for a spicy kick.
• Roast alongside carrots, sweet potatoes, or onions for a vegetable medley.
• Prepare in an air fryer at 375°F (190°C) for 12-15 minutes, shaking halfway through, then toss with glaze.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Brussels sprouts in advance?

Yes, you can trim and halve the Brussels sprouts ahead of time and keep them refrigerated, but make sure they are dry before roasting to ensure proper browning.

What if I don’t have balsamic vinegar?

You can substitute with red wine vinegar or apple cider vinegar, although the flavor will be less sweet and tangy. Consider adding a little extra honey to balance.

Honey Balsamic Brussels Sprouts Recipe

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★★★★★

4.8 from 52 reviews

Sweet and tangy roasted Brussels sprouts glazed with a honey balsamic sauce that delivers a perfect balance of caramelized flavor and vibrant brightness. This easy, versatile side dish is perfect for weeknight dinners, holiday meals, or any occasion where you want to impress with minimal effort.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Category: Appetizer
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Honey Balsamic Glaze

• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 tablespoon water

Optional Garnish

• 1/4 cup chopped pecans or walnuts
• 1 tablespoon chopped fresh parsley

Instructions

1. Prepare the Brussels Sprouts: Wash the Brussels sprouts under cold water to remove any dirt. Trim off the tough bottom ends and peel off any damaged outer leaves. Depending on size, halve or quarter the sprouts for even cooking. Dry them thoroughly using a kitchen towel or salad spinner to remove excess moisture.
2. Preheat and Prepare for Roasting: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
3. Toss Brussels Sprouts with Oil and Seasoning: In a large bowl, toss the prepared Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet without overcrowding.
4. Roast Brussels Sprouts: Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the sprouts are tender and caramelized on the edges but still have a slight bite.
5. Make the Honey Balsamic Glaze: While roasting, mince garlic finely. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Bring to a simmer over medium heat, then reduce to low and cook for 5-7 minutes until thickened, stirring occasionally. Adjust sweetness or tartness to taste by adding more honey or vinegar as desired.
6. Toss Brussels Sprouts with Glaze: Once roasted, transfer the Brussels sprouts to a large bowl and pour the warm glaze over them. Toss thoroughly to coat every piece evenly with the glaze.
7. Garnish and Serve: Optionally sprinkle with chopped pecans or walnuts and fresh parsley for a crunchy and fresh finish. Serve immediately while warm as a delicious side dish.

Notes

• Drying the Brussels sprouts well before roasting is essential to achieve proper browning and avoid steaming.
• Avoid overcrowding the pan; use two baking sheets if necessary to ensure even roasting.
• Adjust the glaze by adding more honey for sweetness or more balsamic vinegar for tanginess according to preference.
• Optional additions include a sprinkle of red pepper flakes for heat or grated Parmesan for a cheesy twist.
• For a smoky flavor, add cooked, crumbled bacon before tossing with the glaze.
• Air fryer alternative: Air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through, then toss with glaze.

Keywords: Brussels sprouts, honey balsamic glaze, roasted vegetables, healthy side dish, vegetarian side, easy vegetable recipe, fall side dish