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5 from 5 votes

Honey Balsamic Brussels Sprouts

Brussels sprouts roasted until golden and tossed with honey and balsamic vinegar.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 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

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