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!
Looking for other delicious side dishes? Check out my Sweet Potatoes with Hot Honey, Air Fryer Cauliflower with Tahini Honey Mustard, Honey Roasted Carrots, or Green Bean Casserole for more of my faves!
Ingredient Notes
You can scroll down to the recipe card for the full list of ingredients and measurements.
- 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:
Be sure to scroll down to the recipe card for the full recipe instructions.
- 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!)2 1/2 lb. Brussels sprouts
- Toss Brussels sprouts in a large bowl with olive oil, 1 tsp. salt and black pepper until lightly and evenly coated.1/3 cup olive oil, 1 1/2 tsp. kosher salt, divided
- 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.1/3 cup honey
- Remove from heat and add in balsamic, Dijon, garlic, chili flakes, and the remaining 1/2 tsp. salt.1/3 cup balsamic vinegar, 1 Tbsp. Dijon mustard, 2 cloves garlic, minced, 1 tsp. red pepper chili flakes
- Return to medium-low heat, add the butter and cook until sauce thickens. About 5 additional minutes.3 Tbsp. butter, unsalted
- 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!garnish: green onions and lemon zest
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
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
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!
I absolutely love this recipe. I finished it off with fresh feta cheese sprinkled on top and baked for extra 2 minutes to perfection. Delicious. Thanks for sharing
This recipe for Brussels sprouts was amazing!!!! They roasted perfectly and the sauce was unreal. I used raw local honey and it was delicious. Real unique flavor and I am def going to try it on other things. Awesome
Soooo glad you loved these, Bella! They’re def one of my faves! 🥰
This was a fabulous recipe!!!!!
Simple!!!! I had used frozen brussels sprouts, I defrosted them in the microwave so I was able to trim them and slice them cooked up fabulous…… so good. Nothing left over.!!!!!
I am so happy you enjoyed them Cheryl 🙂 thank you SO much!
I love this recipe! I use my large cookie sheet for the 2 1/2 lbs of brussel sprouts. My son is the really good cook of the family, but he was really proud of me making this recipe. Today was the 3rd time I’ve made this now and it turns out great each time.
Aw I am sooo glad you enjoy it, thank you so much! 🙂
Very delicious, even with cutting back on some of the butter!
So happy you enjoyed it!! thank you 🙂
I made this tonight for a holiday feast and it was a hit! I cooked the sprouts ahead of time and cooled them. Reheated when I arrived. I cooked the sauce ahead too and put in a mason jar when cooled then zapped in the microwave and mixed it. I only made half the sauce because it was a lot and I wish I made it all. Because everyone was spooning it on their pork loin and the other roasted vegetable dishes and also dipping their bread in it!!! I used a pinch of Allepo pepper instead of crushed red since there were kids there. HUGE HIT thank you!
Ahhh, Ellie I’m so happy these were such a hit for you!! Happy holidays!! 🫶🏻
I love this recipe and my husband who does not like brussels sprouts loves it too. In fact when I have cooked this dish for others it always gets rave reviews. Better than any I’ve ever eaten in a fine restaurant.
Ahhhh! I love converting non-Brussels sprouts people with this recipe. So glad you and your husband both loved it! Thanks so much for taking time to leave a review, Patricia 🫶🏻
Way too much sauce for this. I even poured it over rice with the brussel sprouts and it was too much. Too much vinegar.
So sorry about that! I’m a big sauce girl so I like all the sauce 🙂 it’s really good on chicken & salmon too!
I would never eat Brussels at all. Never liked them. Tried this recipe and I eat them all the time now. So very good
So glad this changed your perspective on them 🙂 yay! thank you!
So delicious and so easy and quick! Love love the taste!!!
amazing! thank you soo much!
I made these for my dad’s 83rd birthday on Tuesday this week. We ALL LOVED THEM (even those who are not pro-Brussels Sprouts!) They were easy to make (not too many ingredients or too much prep) and they tasted GREAT! My dad loves Brussels sprouts but always wants them in cheese sauce. I wanted to make these which are a better version (IMO) than the ones at Cheesecake Factory! There’s plenty of glaze to drizzle (not sparing) and they were roasted just perfectly based on the recipe! I will be making these again very soon!
awww I am so glad they were loved! thank you soo much!