Honey Balsamic Brussels Sprouts

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:

1. Trim the ends of the Brussels sprouts and then cut in half. Place in a large mixing bowl.
2. Toss Brussels sprouts with olive oil and season with a generous amount of salt and pepper.
3. Arrange Brussels sprouts, cut side down, on a baking sheet and roast in oven for ~20 minutes or until Brussels sprouts are tender.
4. 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.
5. 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

the goods

Baking Sheets

Buy Now →

My favorite cutting board

Buy Now →

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Honey Balsamic Brussels Sprouts

These Honey Balsamic Brussels Sprouts have the perfect golden caramelization, are both tender and crisp and served with an amazing honey balsamic sauce! These Brussels are so good you're going to be eating them right off the tray!

4.78 from 103 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 people

Calories: 313kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

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

Cook ModePrevent your screen from going dark

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

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 35g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 610mg | Potassium: 770mg | Fiber: 7g | Sugar: 22g | Vitamin A: 1612IU | Vitamin C: 161mg | Calcium: 90mg | Iron: 3mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie