Honey Balsamic Brussels Sprouts
I still remember the first time I whipped up these Honey Balsamic Brussels Sprouts. It was one of those crisp fall afternoons when the farmers’ market stalls were brimming with emerald-green gems, and I swear they were practically winking at me. I grabbed a hefty bag, headed home, and plotted out a little roasting experiment. Fast-forward 30 minutes later—my kitchen smelled like sweet caramel and tangy dreams, and my husband was hovering around the oven door, practically drooling. That’s when I knew I had a keeper on my hands.
These sprouts have become my go-to side dish for everything from cozy weeknight dinners to holiday spreads that need a bit of brightness (because let’s be real, we all need more veggies at the table). They’re crunchy on the edges, tender in the middle, and laced with that dreamy honey–balsamic combo that feels both fancy and totally down-to-earth. Plus—bonus!—each serving brings a little vitamin C and fiber boost, so you can feel good while you’re elbow-deep in comfort food.
Why You’ll Love This
- Sweet meets tangy in the best way—your taste buds will do a happy dance.
- Roasted to golden perfection: crispy edges, tender centers (texture heaven, I promise!).
- Ready in about 30 minutes total—perfect for busy weeknights or last-minute dinner guests.
- Vegetarian and naturally gluten-free—great for feeding folks with all sorts of dietary needs.
- Uses simple pantry staples—you probably already have everything on hand (hallelujah!).
- Packs a veggie punch with fiber, vitamin C, and antioxidants—feel less guilty, more “heck yes.”
- Makes 4–6 servings (or more, if you’re sneaky with portion control).
- Leftovers reheat like a dream—meal prep never felt so fancy.
Ingredients
- 1½ pounds Brussels sprouts, stems trimmed and halved (look for tight, bright-green heads—no yellow leaves!)
- 2 tablespoons extra-virgin olive oil (or swap with avocado oil if you want a higher smoke point)
- ¼ cup good-quality balsamic vinegar (aged if you can—Colavita or Modena are crowd-pleasers)
- 2 tablespoons raw honey (maple syrup works too, if you need a vegan twist)
- 1 teaspoon Dijon mustard (a secret weapon for a little extra zip)
- ½ teaspoon sea salt, plus a pinch more for finishing
- ¼ teaspoon freshly ground black pepper (because fresh is always best!)
- Optional garnish: a handful of chopped parsley, toasted pecans, or even a sprinkle of Parmesan for the non-vegans
Directions
- Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat—trust me, you’ll thank me at cleanup time (no scrubbing required!).
- In a large mixing bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until everything looks shiny and well-blended. (If your mixture seems too thick, add a tiny splash of water to loosen it up.)
- Toss the halved sprouts into the bowl. Get in there with your hands or some tongs and make sure each little floret is gloriously coated (don’t skip this part—you want that honey-balsamic goodness on every bite!).
- Arrange the sprouts cut-side down in a single layer on your prepared pan. Crowding is the enemy of crispiness, so give them a bit of breathing room (think social distancing for veggies).
- Slide the pan into the oven and roast for 18–22 minutes. At around the 15-minute mark, peek in: you’re looking for deep golden edges with tender centers. Flip the sprouts halfway through if you’re feeling fussy about even browning.
- If you’re craving extra caramelization (who isn’t?), switch your oven to broil on high for the last 1–2 minutes. Keep a hawk’s eye on them so they get gorgeously charred, not burnt (this is a splash zone!).
- Pull the pan out, sprinkle with your choice of parsley, pecans, or cheese, and serve immediately. These little green gems wait for no one, so dig in right away!
Variations & Flavor Twists
- Spicy Honey Kick: Stir in ½ teaspoon of red pepper flakes to your honey-balsamic mix for a subtly fiery note (your taste buds will thank you!).
- Maple-Miso Marvel: Replace the honey with pure maple syrup and whisk in 1 teaspoon of white miso—hello, umami explosion!
- Pomegranate Splash: Toss in ¼ cup fresh pomegranate seeds and a drizzle of pomegranate molasses right after roasting for a jewel-like pop.
- Vegan Glaze: Swap honey for maple syrup, use tamari instead of mustard if you need soy-free, and skip the cheese garnish.
- Nut-Crusted Crunch: Sprinkle 2 tablespoons of finely chopped almonds or walnuts on top before roasting—goodbye, boring texture!
Storage & Reheating
Got leftovers? No worries—they stay fresh in an airtight container in the fridge for up to 4 days (you’ll want to eat them all long before then, though!). For easiest prep, toss the sprouts in the honey-balsamic sauce, cover, and refrigerate before roasting. When you’re ready, let them sit at room temp for 10 minutes, then bake as usual.
To reheat and rekindle that crispiness, spread the sprouts on a sheet pan and pop them in a 375°F (190°C) oven for 8–10 minutes. If you’re in a hurry, the microwave works too (1–2 minutes), but you’ll sacrifice some of that golden crunch.
Final Thoughts
And there you have it—my beloved Honey Balsamic Brussels Sprouts, a side dish that’s equal parts comforting and crave-worthy. Whether you’re pairing these with roast chicken, grilled salmon, or just serving them solo because veggies deserve the spotlight, I’m betting they’ll earn a permanent spot on your menu. If you give them a spin, swing back here and let me know how it went (or share your own flavor twists!). Happy cooking, friends—can’t wait to hear all about your Brussels spruce-ups!
Honey Balsamic Brussels Sprouts
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved (choose firm, bright green heads)
- 2 tablespoons extra-virgin olive oil (or avocado oil for a higher smoke point)
- ¼ cup balsamic vinegar
- 2 tablespoons raw honey (sub with maple syrup for a vegan twist)
- 1 teaspoon Dijon mustard (adds a subtle kick)
- ½ teaspoon sea salt, plus extra for sprinkling
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon optional garnish: chopped fresh parsley or toasted pecans
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or a nonstick mat.
- In a large bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and glossy.
- Add halved Brussels sprouts to the bowl and toss gently to coat each piece in the honey balsamic mixture.
- Spread the sprouts cut-side down on the prepared baking sheet in a single layer. Roast for 18-22 minutes until golden brown and tender, flipping halfway through.
- For extra caramelization, broil for 1-2 minutes. Garnish with parsley or pecans if desired and serve hot.
