Honey Balsamic Brussels Sprouts
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You guys, I can’t stop thinking about these Honey Balsamic Brussels Sprouts.
Like. I haven’t been this excited about something in months.
Ok, fine. Maybe that’s a little white lie because I am utterly obsessed with my 7 month old daughter, but you get it.
Things I need you to know about these Brussels sprouts: the oven roasted magic creates the most ultimate flavor, they’re crispy and crunchy on the outside but perfectly tender and irresistible on the inside, and the finishing touch of lemon zest and green onions adds a bright and addictive finish!
This recipe will be sure to turn any Brussels sprouts skeptics into lovers, trust me!
Ingredient Notes
- Brussels Sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season from late August through March and are high in vitamins A and C and are a good source of iron.
- Olive oil: extra virgin olive oil is preferred but you can also use something like an avocado oil as well.
- Honey: Since Brussels sprouts are more on the bitter side, the sweetness of honey is the perfect compliment to this side dish.
- Balsamic: the balsamic vinegar and honey combination is going to convert all of the veggie haters into a serious obsession with this cruciferous veg!
- Red Pepper Chili Flakes: a little shake of red pepper chili flakes helps to balance out the sweetness from the honey.
- Dijon: It’s the tangy-sweet pairing for me! Dijon+Honey is a match made in heaven. You’ll see!
- Other ingredients needed: salt, pepper, garlic, lemon zest, butter and green onions/scallions.
Step by Step Directions:
- Trim the ends of the Brussels sprouts and then cut in half. Place in a large mixing bowl.
- Toss Brussels sprouts with olive oil and season with a generous amount of salt and pepper.
- Arrange Brussels sprouts, cut side down, on a baking sheet and roast in oven for ~20 minutes or until Brussels sprouts are tender.
- Meanwhile make the honey balsamic sauce. Heat honey in a saucepan until it begins to bubble. Remove from heat and add in balsamic, chili flakes, Dijon, garlic, butter and a pinch more salt. Return to heat and cook until sauce thickens.
- Spoon glaze over roasted golden brown Brussels and toss to coat or serve sauce on the side. Garnish honey balsamic Brussels with lemon zest and green onions.
Expert Tips:
- Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!
- Don’t overcrowd the baking sheet. This recipe calls for 2 1/2 lbs. Brussels so if you need to use 2 baking sheets, feel free! If there are too many Brussels on a pan they can have a hard time crisping up perfectly.
- When trimming the Brussels sprouts: peel off any loose leaves, trim the bottom, and cut in half. If larger, you can cut into quarters. Their tightly packed leaves will help them keep their shape even if you cut them.
- Don’t flip them while they are roasting. I know, it’s hard to leave them alone! But this will help get the deep golden, roasted look.
- If you’re not a fan of the honey balsamic sauce, use this same roasting method and use your favorite teriyaki sauce instead!
- Make a little extra for meal prep!
FAQ
Can I use frozen Brussels sprouts?
They won’t caramelize or get the nice golden brown look, so I wouldn’t recommend using frozen. Fresh Brussels sprouts are best in this recipe!
What temperature do you roast brussels sprouts at?
Brussels sprouts need to be roasted at a high oven temperature to achieve that perfect caramelization. I recommend 425°F.
How long should I roast Bruseels sprouts in the oven?
Check on them around 18 minutes. Flip over to see if it’s crisp and tender. We are looking for a golden caramelization look and want to avoid burnt or mushy brussels. Overall the cook time will depend on the size and density of the Brussels sprouts you purchased. I wouldn’t roast them any longer than 25 minutes.
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Honey Balsamic Brussels Sprouts
Ingredients
- 2 1/2 lb. Brussels sprouts
- 1/3 cup olive oil
- 1 1/2 tsp. kosher salt, divided
- 1/3 cup honey
- 1/3 cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves garlic, minced
- 1 tsp. red pepper chili flakes
- 3 Tbsp. butter, unsalted
- garnish: green onions and lemon zest
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 425°F and set a baking sheet to the side.
- Trim the ends of the Brussels sprouts and then cut in half. Remove any flimsy leaves if necessary. (I like roasting the leaves that go rogue, they are like addicting little chips after they get roasted!)
- Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.
- Arrange Brussels sprouts, cut side down, on a baking sheet (use 2 baking sheets if needed if Brussels seem crowded). Roast in oven for ~20 minutes. They should be tender and deeply golden. Be sure not to flip Brussels while roasting.
- Meanwhile make the honey balsamic sauce. Heat honey in a saucepan over medium-high heat until it honey begins to bubble, about 1-2 minutes.
- Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining 1/2 tsp. salt.
- Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.
- Spoon glaze over roasted Brussels and toss to coat or serve sauce on the side. Garnish Brussels with lemon zest and green onions, if desired. Enjoy!
Video
Notes
- The sauce pairs well with most proteins. We love it with salmon, chicken and shrimp! Makes ~2/3 cup sauce so you can spoon it over whatever else you’d like, or just douse it all on the brussels sprouts!
- Leftovers will keep in fridge for up to 3 days.
- Preheat the baking sheet: while you trim the Brussels, stick the sheet pan in the oven while it’s preheating. This will create a hotter surface for the Brussels and make them extra crispy and crunchy!
- Don’t overcrowd the baking sheet. This recipe calls for 2 1/2 lbs. Brussels so if you need to use 2 baking sheets, feel free! If there are too many Brussels on a pan they can have a hard time crisping up perfectly.
- Can swap the balsamic vinegar for sherry vinegar or red wine vinegar if preferred.
- Recipe adapted and inspired from: https://www.bonappetit.com/recipe/roasted-brussels-sprouts-with-warm-honey-glaze
This was the BEST Brussels I’ve ever had! They cooked so perfectly. The texture was amazing, and I loved the sauce. But my favorite part was HOW EASY it was!!! Thanks so much!
Oh my goodness KIM! Thank you sooo so much. We’re pretty obsessed over here too. Thank you!
This recipe is SO delicious! The lemon zest was a really nice addition to the sauce. I also liked the tip to preheat the pan along with the oven while prepping the sprouts. They roasted perfectly.
Isn’t the lemon zest a nice touch?! So glad you enjoyed them. Thank you!!
This recipe was delicious. Of course I didn’t follow the directions correctly but they still tasted great. I mixed all the ingredients together instead of making the glaze separately and then tossed the brussel sprouts in the oil and glaze mixture. I served them with mashed potatoes and a black bean burger – a delicious vegan meal. Next time I make them I’ll follow the directions to bake them and then brush them with the glaze. I also plan to use the leftover glaze to marinate and bake tofu tomorrow.
Love that they still turned out great! Sounds like a perfect meal:) thank you!
Absolute delicious. Made it with salmon and the Brussels sprouts were perfection!
It looks fantastic! thanks so much Dawn!
Thank you, for a new twist to a vegetable that’s hard to get my kids to eat. They love it. Asking for it all the time. I get a little tried of making them.
Yay! You’re welcome! 🙂
My glaze was still liquid. What did I do wrong?
sounds like you just need to let it reduce and simmer longer 🙂
I cannot stress enough the joy these bring to me. It’s a flavor bomb of deliciousness and brussels are crisp and tender.
After I tried the recipe the first time I decided to try this as a wing sauce and it was amazing!
OMG i feel the same way! lol thank you sooo much! I have to try as a wing sauce that is pure GENIUS! Thank you!!
We had these with salmon for dinner and the glaze was just as good on the salmon as it was on the Brussels sprouts. I used a blackberry ginger balsamic vinegar. Everyone loved glaze. We will definitely be making this again!
Blackberry ginger sounds AMAZING. I need to try that with salmon next time. Thank you!!
Absolutely delicious. I was not expecting this glaze to be that tasty. Will do it again, thanks!
yyayyyy i am so glad! Thank you 🙂
Out of 5 stars this gets 10! I’ll never make Brussels any other way. I’m thinking I could use this sauce recipe on pork roast or chops or roasted chicke?
Thank you sooo much! Ooo that is a really good idea, I’ll have to try that!
This is my family’s new favourite way to have Brussel sprouts – hands down!! My husband said “put this on the 10/10 list.” So good and so easy.
omg I am so glad!! Thank you!:)