Introduction

Honey Balsamic Brussels Sprouts are a deliciously sweet and tangy side dish that’s perfectly roasted to bring out their natural flavor. The combination of honey, balsamic vinegar, and a hint of spice makes these sprouts irresistible. They are a great addition to any meal and simple enough for weeknight dinners.

A close-up of roasted Brussels sprouts on a white plate, showing many halved sprouts with a mix of golden brown caramelized surfaces and dark, crispy charred edges, scattered irregularly. Bright green sliced scallions lay on top, adding freshness, along with fine yellow lemon zest sprinkled around. The texture is a combination of crispy, slightly oily roasted leaves and tender inner parts of the sprouts. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 425°F and set a baking sheet aside.

Step 2: Trim the ends of the Brussels sprouts and cut them in half, removing any flimsy leaves. You can roast the loose leaves separately as crispy chips if you like.

Step 3: In a large bowl, toss the Brussels sprouts with olive oil, 1 teaspoon of salt, and black pepper until they are evenly coated.

Step 4: Arrange the sprouts cut side down on the baking sheet. Use two sheets if needed to avoid crowding. Roast for about 20 minutes until tender and deeply golden without flipping.

Step 5: While the Brussels roast, heat honey in a saucepan over medium-high heat until it starts to bubble, about 1–2 minutes.

Step 6: Remove from heat and stir in balsamic vinegar, Dijon mustard, minced garlic, chili flakes, and the remaining 1/2 teaspoon salt.

Step 7: Return the saucepan to medium-low heat, add butter, and cook until the sauce thickens, about 5 minutes.

Step 8: Spoon the glaze over the roasted Brussels sprouts and toss to coat evenly or serve the sauce on the side.

Step 9: Garnish with lemon zest and chopped green onions before serving. Enjoy!

Tips & Variations

For extra crispiness, make sure the sprouts are spaced out on the baking sheet to allow air circulation.

You can substitute maple syrup for honey to add a slightly different sweetness.

Add toasted nuts like pecans or walnuts for a crunchy texture contrast.

If you prefer less heat, reduce or omit the red pepper chili flakes.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the Brussels sprouts and make the glaze ahead. Store them separately and combine just before serving to keep the sprouts from becoming soggy.

Can I grill the Brussels sprouts instead of roasting?

Grilling is a great alternative. Toss sprouts in oil and seasonings, then grill over medium heat until charred and tender, about 10-12 minutes, turning occasionally.