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    Home » All Recipes » Side Dishes

    Honey Balsamic Brussels Sprouts

    Published on Sep 14, 2021 by Jim · Updated on Mar 29, 2023 · As an Amazon Associate I earn from qualifying purchases. · 6 Comments

    Jump to Recipe Print Recipe

    Honey balsamic Brussels sprouts are a favorite side dish.  Fresh Brussels sprouts are roasted until golden and tossed with a sticky sweet combination of balsamic vinegar and honey.  Perfect for holidays, these sprouts are best when paired with roasted meat, turkey, or even just by themselves.  Bonus points because most picky eaters enjoy them too!

    Plate of honey balsamic brussels sprouts in white plate with gold spoon.

    Brussels sprouts are one of my favorite veggies to make.  

    Usually, I just toss them with some olive oil, salt, and pepper and let them roast.

    Simple is usually better when it comes to Brussels sprouts.

    And simplicity is one of the things I love about honey balsamic Brussels sprouts.

    Made with items that are always on hand (olive oil, balsamic vinegar, honey), and so easy to make, it's the perfect easy side that tastes anything but simple.

    What to serve with honey balsamic roasted Brussels sprouts

    These sprouts have become a staple on our Thanksgiving table, served alongside a roasted dry-brined turkey breast, roasted garlic mashed potatoes, and of course gravy!

    But really, these sprouts can be served any time of the year. 

    They also go perfectly with grilled chicken thighs, pork chops with apples and cinnamon, or a nice reverse seared ribeye steak.  Drool.

    Ingredients shown: honey, balsamic vinegar, and plate of brussels sprouts.

    How to make it

    1. Preheat oven to 450f and set the rack to the middle level.  Trim the ends off the Brussels sprouts and remove the tough outer leaves.

    Honey balsamic brussels sprouts recipe process shot collage group number one.

    1. Large sprouts should be cut in half, but the really small ones can be left whole.
    2. Place all of the cleaned and cut Brussels sprouts into a large bowl and drizzle a ¼ cup of olive oil all over them.

    Recipe process shot collage group number two.

    1. Season with 1 ½ teaspoons of kosher salt and a ¼ teaspoon of black pepper.  Toss to coat.
    2. Spread the Brussels sprouts out on a parchment paper lined baking sheet cut side down.  The sprouts will get better color by roasting them on the flat cut side.  If any of the brussels sprouts look dry, drizzle a bit more olive oil on top now.  Once satisfied, roast in the oven for 20-25 minutes or until well charred.

    Recipe process shot collage group number three.

    1. While roasting, use the same bowl and whisk together a ¼ cup of balsamic vinegar and 2 tablespoons of honey.
    2. After 25 minutes the brussels sprouts will be well charred and can be dropped right into the honey and balsamic mixture.

    Recipe process shot collage group number four.

    1. Toss well to coat.  The cut side of brussels sprouts will soak up the mixture.  Serve right away.  Note: If making ahead of time just reheat in the oven at 350f until warm.  Alternatively, these can also be served at room temperature and they'll be fantastic!

    Roasted brussels sprouts in oval white plate on table.

    Top tips

    I've made many variations of Brussels sprouts in my day, and some of my top tips include the following. 

    • To make sure you get a beautiful crispy char on the Brussels sprout as shown below, roast them cut-side down.  
    • Smaller sprouts can be left whole, but larger ones should be cut in half for two reasons: they will get a better char, as mentioned above, and the cut side allows for even more flavor to soak into the inner leaves.  
    • If you can buy loose Brussels sprouts, opt for that over the prepackaged ones.  They'll be fresher and you have the option of picking and choosing the ones that look and feel freshest.

    .Spoon holding 2 pieces of roasted brussels sprouts.

    More great side dishes

    We are big fans of simple veggie side dishes here at Sip and Feast.  Some of our favorite go-to sides include:

    • Balsamic portobello mushrooms - Sauteed mushrooms with balsamic vinegar and butter.
    • Baked artichoke hearts with seasoned breadcrumbs - Tastes just like a stuffed artichoke!
    • Green beans with tomato sauce - Old school Italian-style green beans just like my grandma used to make.
    • Roasted baby broccoli with breadcrumbs and pine nuts - Perfect for when you want to kick up your broccolini.
    • Italian broccoli - sauteed with garlic and oil.  A classic!

    If you’ve enjoyed this honey balsamic Brussels sprouts recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

    We would love to hear how you did and it’s nice to show others as well. Thanks!

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    📖 Recipe

    Honey balsamic brussels sprouts featured image.

    Honey Balsamic Brussels Sprouts

    5 from 3 votes
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 35 minutes mins
    Servings: 6
    Print Pin Rate
    Author: James

    Ingredients

    • 2 pounds Brussels sprouts ends trimmed and halved
    • ¼ cup olive oil
    • 1 ½ teaspoons kosher salt
    • ¼ teaspoon black pepper
    • ¼ cup balsamic vinegar
    • 2 tablespoons honey

    Instructions

    • Preheat oven to 450f and set rack to middle.
    • Trim ends of Brussels sprouts and discard any tough outer leaves. Cut in half.
    • Toss Brussels sprouts in a large bowl with olive oil, salt, and pepper and place on a parchment paper lined baking sheet cut side down.
    • Roast Brussels sprouts for 20-25 minutes or until well charred.
    • While roasting, use the same bowl and whisk balsamic vinegar with honey. Once Brussels sprouts are finished roasting toss them in the bowl to coat then plate. Enjoy!

    Notes

    • Makes 6 moderate or 4 large servings.
    • Very small Brussels sprouts can be left whole, but larger ones should be cut in half for quicker roasting and for increasing the absorption of the balsamic vinegar and honey.
    • Leftovers can be saved for up to 5 days and can be eaten cold or reheated in the microwave or oven until warm.

    Nutrition

    Calories: 161kcal | Carbohydrates: 19.6g | Protein: 5.2g | Fat: 8.9g | Saturated Fat: 1.4g | Sodium: 620mg | Potassium: 599mg | Fiber: 5.7g | Sugar: 9.1g | Calcium: 53mg | Iron: 2mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Deb Scullin

      November 07, 2021 at 1:46 pm

      5 stars
      A simple but very delicious recipe Will definitely make it again👍

      Reply
      • Jim

        November 09, 2021 at 8:31 am

        Thanks very much Deb!

        Reply
    2. Linda

      November 21, 2021 at 11:39 am

      5 stars
      Best recipes , takes me back to my moms cooking!

      Reply
      • Jim

        November 23, 2021 at 10:15 am

        Thank you very much, Linda!

        Reply
    3. Lorraine Schuell

      October 01, 2022 at 6:14 pm

      5 stars
      Absolutely delicious! Not one leftover.

      Reply
      • Jim

        October 01, 2022 at 8:51 pm

        Hi Lorraine, while leftovers are great, I'm happy to hear you didn't have any! So glad you enjoyed, and thanks for the comment!

        Reply

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    About Jim

    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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