Honey balsamic Brussels sprouts is 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 picky eaters enjoy them too!
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.
And while they’re delicious like that, pairing them with balsamic vinegar and honey is an instant (and easy) upgrade!
But really, these sprouts can be served any time of the year and go perfectly with garlic butter roasted chicken, grilled chicken thighs, pork chops with apples and cinnamon, or a nice reverse seared ribeye steak.
Table of Contents
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Brussels sprouts. Trim the sprouts and remove the outer leaves which tend to be tougher and sometimes bruised. Brussels sprouts can vary greatly in size so to ensure even roasting, do your best to make them uniform in size by halving or even quartering the very large ones.
- Honey. When available, use honey local to your area, but any storebought honey will also do here.
- Balsamic vinegar. There’s no need to use an expensive vinegar here. Costco has a great aged Balsamic vinegar that is perfect for Brussels sprouts with balsamic honey.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- 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 (Photo #1).
- Large sprouts should be cut in half, but the really small ones can be left whole (Photo #2).
- Place all of the cleaned and cut Brussels sprouts into a large bowl and drizzle a 1/4 cup of olive oil all over them (Photo #3).
- Season with 1 1/2 teaspoons of kosher salt and a 1/4 teaspoon of black pepper. Toss to coat (Photo #4).
- 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 (Photo #5).
- While roasting, use the same bowl and whisk together a 1/4 cup of balsamic vinegar and 2 tablespoons of honey (Photo #6).
- After 25 minutes the Brussels sprouts will be well charred and can be dropped right into the honey and balsamic mixture (Photo #7).
- Toss well to coat. The cut side of Brussels sprouts will soak up the mixture. Serve right away (Photo #8). 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!
- Crispy sprouts. To make sure you get a beautiful crispy char on the Brussels sprout as shown below, roast them cut-side down.
- Cut larger sprouts. 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.
- Selecting your sprouts. 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.
- Add-ins. Feel free to make additions. Shallots, bacon, shaved Parmigiano Reggiano, or crumbled feta would all be great!
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!
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Honey Balsamic Brussels Sprouts
- 2 pounds Brussels sprouts ends trimmed and halved
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 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!
- 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 information is automatically calculated, so should only be used as an approximation.