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Honey Balsamic Brussels Sprouts

Section: Nourishing Meals for a Healthier You

These Brussels sprouts are trimmed, halved, and roasted at high heat until golden and slightly charred. They are then coated in a glossy mixture of honey and tangy balsamic vinegar. The olive oil and seasoning ensure a crispy, flavorful bite with a perfect balance of sweet and savory notes. This method enhances the natural sweetness of the sprouts while delivering a rich, aromatic glaze that complements the dish beautifully.

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A woman cooking in a kitchen.
Created By Sarah Lynn
Updated on Tue, 18 Nov 2025 05:02:02 GMT
A plate of honey balsamic brussels sprouts. Highlight
A plate of honey balsamic brussels sprouts. | satisfymeals.com

These Honey Balsamic Brussels Sprouts transform a simple vegetable into a luscious side dish that is both sweet and tangy. The crisp roasting caramelizes their natural sugars, while the honey and balsamic vinegar drizzle adds a beautiful balance of flavors that complement almost any meal. This recipe has quickly become one of my favorite ways to enjoy Brussels sprouts, turning skeptics into fans at family dinners.

I first made this during a casual Sunday meal and was amazed at how everyone reached for seconds. It became a staple in our kitchen instantly.

Gather Your Ingredients

  • Two pounds Brussels sprouts: with ends trimmed and halved for even roasting and absorption of flavors
  • Quarter cup olive oil: to help achieve that crispy, golden texture
  • One and a half teaspoons kosher salt: for seasoning and enhancing natural flavors
  • Quarter teaspoon black pepper: for a subtle bite and warmth
  • Quarter cup balsamic vinegar: which adds a rich, tangy sweetness choose a good quality aged balsamic if possible
  • Two tablespoons honey: to infuse a gentle sweetness that balances the acidity of the vinegar local or raw honey works great for depth

How to Make It

Preheat the oven:
Preheat oven to 450 degrees Fahrenheit and position the oven rack in the middle to allow even roasting.
Prepare Brussels sprouts:
Trim the ends of the Brussels sprouts removing any tough or damaged outer leaves. Cut each sprout in half to help speed cooking and maximize flavor absorption.
Toss with seasoning:
Toss Brussels sprouts thoroughly in a large bowl with olive oil kosher salt and black pepper so each piece is well coated. Spread them out on a baking sheet lined with parchment paper placing the cut side down to develop an appealing golden crust.
Roast:
Roast the Brussels sprouts in the preheated oven for approximately 20 to 25 minutes. Check that they have deep caramelized spots but are not burnt. This step brings out their natural sweetness and creates a perfect texture contrast.
Prepare glaze:
While roasting prepare the glaze by combining balsamic vinegar and honey in the same large bowl. Whisk together until smooth and blended.
Glaze and serve:
Once the sprouts are finished roasting transfer them back to the bowl and toss gently but thoroughly in the honey balsamic glaze to coat evenly. Plate and serve immediately for best flavor and texture.
Enjoy:
Enjoy the beautiful marriage of crispy caramelized edges and luscious tangy-sweet glaze on each bite.
A plate of Brussels sprouts with honey balsamic glaze.
A plate of Brussels sprouts with honey balsamic glaze. | satisfymeals.com

I love the way the honey and balsamic vinegar create a glossy sheen on these sprouts that almost look too good to eat. One holiday season this dish won over a tough crowd at a family dinner becoming the unexpected star and requested year after year.

Flavor Boosters

Storage Tips Store leftovers in an airtight container in the refrigerator for up to five days. They taste great either cold or reheated gently in the microwave or oven. To refresh the crispy texture pop them under a broiler for a few minutes before serving.

Serving Suggestions

Serve these honey balsamic Brussels sprouts alongside roasted chicken pork chops or grilled salmon for a well-rounded meal. They also pair beautifully with creamy mashed potatoes or quinoa for a vegetarian option. Tossing some toasted nuts or crumbled cheese on top can add extra texture and richness.

Creative Twists

If balsamic vinegar is unavailable try apple cider vinegar mixed with a pinch of brown sugar or maple syrup for a similar balance of sweetness and tang. Maple syrup can be used instead of honey for a different but equally tasty glaze. Use avocado or grapeseed oil if olive oil is not preferred though olive oil contributes a nice fruity undertone.

A plate of cooked Brussels sprouts.
A plate of cooked Brussels sprouts. | satisfymeals.com

This recipe turns Brussels sprouts skeptics into fans with ease and is a perfect addition to any meal.

Common Questions About the Recipe

→ What is the best way to prepare Brussels sprouts for roasting?

Trim the ends and remove any tough or damaged leaves. Halve larger sprouts to ensure even roasting and better absorption of flavors.

→ How do honey and balsamic enhance the flavor?

Honey adds a natural sweetness while balsamic vinegar provides a tangy depth, creating a well-balanced glaze that complements the roasted sprouts.

→ What temperature should I roast Brussels sprouts at?

Preheat the oven to 450°F (230°C) for a crispy exterior and tender inside, ensuring they caramelize nicely.

→ Can I prepare this dish ahead of time?

Yes, leftovers can be stored up to five days and enjoyed cold or reheated gently in a microwave or oven.

→ How do I know when Brussels sprouts are done roasting?

They should be golden brown and slightly charred on the edges after about 20-25 minutes, tender when pierced with a fork.

Honey Balsamic Brussels Sprouts

Golden roasted Brussels sprouts glazed with honey and balsamic for a sweet, tangy side.

Preparation Time
10 minutes
Time to Cook
25 minutes
Overall Time
35 minutes
Created By: Sarah Lynn

Type of Recipe: Healthy Recipes

Level of Difficulty: Simple to Make

Cuisine Category: American

Makes: 6 Portions

Dietary Options: Vegetarian Option, Gluten-Free Option, Dairy-Free Option

Ingredients List

→ Vegetables

Ingredient 01 2 pounds Brussels sprouts, ends trimmed and halved

→ Oils & Vinegars

Ingredient 02 1/4 cup olive oil
Ingredient 03 1/4 cup balsamic vinegar

→ Seasonings & Sweeteners

Ingredient 04 1 1/2 teaspoons kosher salt
Ingredient 05 1/4 teaspoon black pepper
Ingredient 06 2 tablespoons honey

How to Make It

Step 01

Preheat the oven to 450°F and position the rack in the center.

Step 02

Trim the ends of Brussels sprouts, remove any tough outer leaves, and cut larger sprouts in half.

Step 03

In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.

Step 04

Spread Brussels sprouts cut side down on a baking sheet lined with parchment paper and roast for 20 to 25 minutes until golden and charred.

Step 05

While roasting, whisk together balsamic vinegar and honey in the large bowl. After roasting, add the hot Brussels sprouts to the bowl and toss to coat thoroughly before serving.

Extra Information

  1. Small Brussels sprouts may be roasted whole; larger ones should be halved to ensure even cooking and better flavor absorption.
  2. Leftovers can be refrigerated up to 5 days and reheated in a microwave or oven.

Essential Tools

  • Oven
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Whisk

Nutritional Info (Per Serving)

This info should only be used for general guidance and isn’t meant to replace professional medical advice.
  • Calorie Count: 161
  • Fat Content: 8.9 grams
  • Carbohydrate Content: 19.6 grams
  • Protein Content: 5.2 grams