Honey Balsamic Brussel Sprouts
Looking for a quick, flavorful side dish that’s anything but boring? These Honey Balsamic Brussels Sprouts are crispy on the edges, tender in the middle, and tossed in a sweet and tangy glaze that brings the flavor to every bite. Whether you’re cooking for a weeknight dinner or adding a side to your holiday table, this is one veggie recipe that always disappears fast.
Serve them with meatloaf, roasted chicken, or even tossed into a grain bowl. However you plate them, they’re guaranteed to impress.
Why You’ll Love this Recipe
• Bold flavor with minimal ingredients – Just a handful of pantry staples and you’re set.
• Crispy & caramelized – Roasted at high heat for golden edges and tender centers.
• Naturally gluten-free & vegetarian – A side everyone can enjoy.
• Quick cleanup – One pan and a foil-lined baking sheet keep things simple.
These pantry-friendly ingredients come together fast and easily:
- 1½ lbs Brussels sprouts, halved and trimmed
- 3 tbsp olive oil, divided (try this organic EVOO)
- ¾ tsp salt
- ½ tsp ground black pepper
- 1 tbsp balsamic vinegar (this one’s a favorite)
- 1 tsp honey (raw honey with great flavor)
💡 Pro Tip: A heavy-duty baking sheet and baking sheet liners make prep and cleanup a breeze!
Honey Balsamic Brussels Sprouts: Crispy, Glazed, and Totally Addictive
Roasting at high heat caramelizes the edges while keeping the insides tender, and that honey-balsamic drizzle? It’s the magic finish that brings it all together.
Tips for Success:
Tips for Success
Like it cheesy? Add a sprinkle of shaved parmesan right before serving.
Cut evenly – Halve or quarter larger sprouts for even roasting.
Don’t overcrowd the pan – Spread them out so they crisp instead of steam.
Glaze after roasting – This keeps the sprouts from burning and the glaze tasting fresh.
Make-Ahead & Storage
Make-Ahead Tip:
You can trim and halve the Brussels sprouts a day in advance—just store them in an airtight container in the fridge.
Storing Leftovers:
Keep in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer for best texture.
How to Use It
These Brussels sprouts are the perfect match for:
Thanksgiving, Christmas, or any holiday table!
Glazed meatloaf or roasted chicken
Mashed potatoes or air fryer potatoes
Grain bowls with quinoa or farro
Final Thoughts
Once you try these Honey Balsamic Brussels Sprouts, you’ll never settle for plain roasted veggies again. Sweet, savory, crispy, and so easy—you’ll be finding excuses to make them year-round.
Honey Balsamic Brussel Sprouts
Ingredients
- 1½ lbs Brussels sprouts trimmed and halved
- 3 tbsp olive oil divided
- ¾ tsp salt
- ½ tsp ground black pepper
- 1 tbsp balsamic vinegar
- 1 tsp honey
Instructions
- Prep & Preheat
- Preheat your oven to 425°F and position a rack in the center. Line a baking sheet with heavy-duty foil for easy cleanup.
- Season & Roast
- On the baking sheet, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them out in a single layer. Roast for about 20 minutes, stirring halfway through, until they’re golden and tender.
- Glaze & Finish
- Remove from the oven and drizzle with the remaining 1 tablespoon olive oil, balsamic vinegar, and honey. Toss well to coat evenly.
- Serve & Enjoy
- Taste and adjust seasoning if needed. Serve warm as a side dish or top with freshly grated parmesan for extra flavor.
Notes
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