If you’re looking for a side dish that’s bursting with flavor and has that perfect balance of sweet, tangy, and savory, you’re in the right place. This Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe is absolutely fan-freaking-tastic. I love how roasting brings out the natural sweetness in Brussels sprouts, then the drizzle of balsamic vinegar and honey takes it to a whole new level. Trust me, once you try this, it’ll become your go-to way to enjoy this often-underappreciated veggie.
Why You’ll Love This Recipe
- Simple Ingredients: You only need a handful of pantry staples to create magic.
- Perfectly Roasted: Crispy on the outside and tender inside every time.
- Balanced Flavors: The honey and balsamic vinegar add just the right sweet-tangy kick.
- Family Favorite: Easy enough for weeknights, impressive enough for guests.
Ingredients You’ll Need
Everything in this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe is straightforward, but choosing fresh Brussels sprouts and quality olive oil really makes all the difference. When shopping, look for firm, vibrant green sprouts without yellow or wilted leaves.
- Brussels sprouts: Picking small to medium-sized ones ensures even roasting and great texture.
- Extra virgin olive oil: Use a good-quality one for rich, fruity notes that elevate the dish.
- Kosher salt: Its coarse texture helps season the sprouts evenly without over-salting.
- Freshly ground black pepper: Adds a subtle heat; freshly ground tastes much better than pre-ground.
- Balsamic vinegar: Aged balsamic adds depth with its tangy sweetness—don’t use cheap vinegar here.
- Honey: Just a touch to balance acidity with natural sweetness; feel free to adjust depending on your taste.
Variations
I love tinkering with this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe to suit whatever mood I’m in or what I have on hand. This flexibility is part of the fun and why I recommend you make it yours.
- Spice it up: Sometimes I add a pinch of red pepper flakes before roasting for a subtle heat that pairs beautifully with the sweetness.
- Nuts and seeds: Toasted pecans or sliced almonds tossed in at the end add an irresistible crunch.
- Herbs: Fresh thyme or rosemary sprinkled on top brings a fragrant earthiness that makes it extra special.
- Vegan option: Swap honey for maple syrup or agave to keep it plant-based without sacrificing sweetness.
How to Make Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Step 1: Prep Your Brussels Sprouts for Even Roasting
First things first: trim off the tough stems and peel away any wonky outer leaves. I like to halve the sprouts so they cook evenly and get that lovely, caramelized edge. If you come across some humongous ones, quarter them so size is pretty uniform. This is the key I discovered early on to avoid some pieces being mushy while others are underdone.
Step 2: Toss With Oil and Season Well
Lay out the halved Brussels sprouts directly on a foil-lined baking sheet for easy cleanup. Drizzle 2 tablespoons of extra virgin olive oil, sprinkle kosher salt and freshly ground black pepper, then toss everything with your hands or a spatula to coat each little green gem evenly. Don’t skimp on the seasoning here—this is where flavor starts to build.
Step 3: Roast Until Golden and Tender
Slide the baking sheet into a preheated 425°F oven, middle rack, for about 20 minutes. Give everything a good stir halfway through so the sprouts roast evenly and develop those crispy, golden edges I adore. You’ll know they’re done when they smell nutty, look beautifully browned, and a fork slides in without resistance.
Step 4: Drizzle Balsamic Vinegar and Honey, Toss to Coat
Once the Brussels sprouts are roasted to perfection, drizzle the remaining tablespoon of olive oil, plus the balsamic vinegar and honey right over them. Toss gently but thoroughly to make sure each piece glistens with the tangy-sweet coating. Give it a taste and adjust with a touch more salt or honey if you’d like—a little tweak here makes a big difference!
Pro Tips for Making Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- Even Cutting: I always cut Brussels sprouts to similar sizes to ensure uniform roasting and consistent texture.
- High Heat Roasting: Roasting at 425°F helps caramelize sugars without drying out the sprouts.
- Use Heavy-Duty Foil: It makes clean-up so much easier—no scrubbing burnt bits off your baking sheet.
- Add Vinegar & Honey After Roasting: Drizzling these post-roast keeps their flavors bright and prevents burning.
How to Serve Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Garnishes
I often sprinkle toasted walnuts or pecans on top for an extra crunch and nutty contrast. A little grated Parmesan or crumbled goat cheese also brings a lovely savory dimension. For a fresh touch, a few torn basil leaves or a squeeze of lemon juice right before serving brightens everything up beautifully.
Side Dishes
My favorite way to serve this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe is alongside roasted chicken or grilled steak to soak up all the juices. It also pairs wonderfully with quinoa or wild rice for a hearty vegetarian meal. If I’m making a holiday feast, I like to add these to the side of mashed potatoes and cranberry sauce for a perfect balance of flavors.
Creative Ways to Present
For a special occasion, try serving the Brussels sprouts piled high on a rustic wooden board, garnished with pomegranate seeds and microgreens for a pop of color. I’ve also tossed them into a warm grain bowl with roasted beets and goat cheese for a stunning autumn-themed meal that always wows guests.
Make Ahead and Storage
Storing Leftovers
Leftover roasted Brussels sprouts store very well in an airtight container in the fridge for about 3-4 days. When I save them, I find they taste even better the next day as the flavors meld together. Just be sure to give them a quick reheat to bring back some crispness before serving.
Freezing
I usually avoid freezing roasted Brussels sprouts because the texture tends to get a bit mushy when thawed. If you want to freeze them, flash freeze the raw halved sprouts first, then roast them from frozen for best results. Still, fresh always tastes best for this recipe.
Reheating
The best way to reheat leftovers is in a hot skillet or oven. If you microwave them, they can get soggy quickly. I heat a skillet over medium-high heat with a little olive oil and toss the sprouts until warmed through and slightly crisp again. It revives their texture and flavor perfectly.
FAQs
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Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts give the best texture and flavor, you can use frozen if necessary. Be sure to thaw and pat them dry very well to avoid sogginess, then roast at a slightly lower temperature for longer to cook through without burning.
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What type of balsamic vinegar works best?
I recommend using aged or traditional balsamic vinegar for its rich, complex sweetness. Avoid cheaper, thinner vinegars as they won’t have the same depth and can taste a bit sharp.
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Can I make this recipe vegan?
Absolutely! Simply swap the honey for maple syrup, agave, or another plant-based sweetener to keep it vegan-friendly without losing the perfect balance of flavors.
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How do I get crispy Brussels sprouts?
High heat roasting at 425°F, cutting them evenly, and making sure they aren’t overcrowded on the pan helps achieve those golden, crispy edges. Stirring halfway through also promotes even browning.
Final Thoughts
I absolutely love this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe because it transforms everyday Brussels sprouts into something you actually crave. It’s simple, reliable, and packed with flavor, which is why my family goes crazy for it at dinners and holidays alike. I encourage you to give this a try—you might just find your new favorite way to love Brussels sprouts!
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 for Roasted Brussels Sprouts with Balsamic Vinegar & Honey transforms simple Brussels sprouts into a deliciously caramelized and tangy side dish. Tossed in olive oil, seasoned with salt and pepper, then roasted to golden perfection, the sprouts are finished with a drizzle of balsamic vinegar and honey for a perfect balance of sweet and savory flavors.
Ingredients
Brussels Sprouts
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed (cut large sprouts into quarters for even cooking)
Seasonings & Sauce
- 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 Oven: Preheat your oven to 425°F (220°C) and position a rack in the middle. Line a baking sheet with heavy-duty aluminum foil to catch drippings and make cleanup easier.
- Toss Brussels Sprouts: Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle the kosher salt and freshly ground black pepper over them. Toss to coat evenly.
- Roast: Roast the Brussels sprouts in the oven, stirring once halfway through cooking, until they are tender and a deep golden brown, approximately 20 minutes.
- Add Balsamic & Honey: Remove the baking sheet from the oven and drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over the hot roasted Brussels sprouts. Toss well to coat all the sprouts evenly with the glaze.
- Adjust & Serve: Taste the sprouts and adjust seasoning if necessary. Serve immediately as a flavorful side dish that pairs well with a variety of main courses.
Notes
- For consistent cooking, cut all Brussels sprouts into similar-sized pieces; quarter any that are very large.
- Using heavy-duty aluminum foil helps with easy cleanup and prevents sprouts from sticking to the pan.
- Roasting time may vary slightly depending on your oven and size of Brussels sprouts; check for tenderness and caramelization.
- Balsamic vinegar and honey add a nice balance of acidity and sweetness, but you can adjust quantities to suit your taste.
Nutrition
- Serving Size: About 1 cup (approx. 150g)
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
