If you’re anything like me, you know Brussels sprouts can be a bit intimidating—but let me share with you a fan-freaking-tastic way to make them absolutely irresistible. This Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe is one of my all-time favorites because it balances the sprouts’ natural earthiness with a touch of sweetness and tang that gets everyone at my table asking for seconds.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tangy balsamic vinegar and sweet honey give the sprouts an irresistible glaze.
- Easy to Make: With just a handful of ingredients and simple steps, you’ll have a delicious side dish in no time.
- Caramelized Goodness: Roasting brings out a nutty, crispy texture that transforms Brussels sprouts completely.
- Versatile Side Dish: It pairs beautifully with everything from weeknight dinners to holiday feasts.
Ingredients You’ll Need
I love keeping this recipe straightforward with simple, everyday ingredients that blend so well. A tip: when shopping for Brussels sprouts, pick fresh, firm ones without yellowing leaves for the best roasting results.
- Brussels sprouts: Halve them and remove ragged leaves; uniform sizing helps them cook evenly.
- Extra virgin olive oil: Use a good quality oil for that rich flavor and perfect roasting crisp.
- Kosher salt: Seasoning is key for depth and to bring out the natural sweetness of the sprouts.
- Freshly ground black pepper: Adds a mild heat that complements the sweetness.
- Balsamic vinegar: The star tangy ingredient—choose a quality aged balsamic for best flavor.
- Honey: Just a touch rounds out the acidity and gives a lovely glaze.
Variations
I love to mix it up now and then. You’ll find that tweaking this recipe to suit your mood or pantry just makes it more fun. Don’t hesitate to try these variations!
- Add toasted nuts: I sprinkle some toasted pecans or walnuts on top for a crunchy contrast that my family absolutely loves.
- Spice it up: When I want a kick, I add a pinch of red pepper flakes to the balsamic-honey drizzle; it’s subtle but adds a nice warmth.
- Swap sweeteners: Maple syrup works beautifully instead of honey and gives a slightly different, but delicious, depth.
- Make it vegan: Just use a vegan-friendly sweetener, and you’re good to go.
How to Make Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Step 1: Prep Your Brussels Sprouts for Even Roasting
Start by preheating your oven to 425°F and lining a baking sheet with heavy-duty aluminum foil—you’ll thank me later when cleanup is a breeze. Next, halve your Brussels sprouts; if some are really large, quarter them so they all cook evenly. This little prep step is a game changer for texture.
Step 2: Toss and Roast Until Golden
Place the Brussels sprouts directly on the baking sheet and toss with 2 tablespoons of olive oil, salt, and pepper. Spread them out so they aren’t crowded—crowding causes steaming, which you want to avoid. Roast for about 20 minutes, stirring halfway through to ensure even caramelization. You’ll know they’re ready when they’re tender inside with beautifully browned and crispy edges.
Step 3: Drizzle with Balsamic and Honey – The Finishing Touch
Once the sprouts are roasted, drizzle the remaining tablespoon of olive oil, balsamic vinegar, and honey over them. Toss everything gently but thoroughly to coat. This glossy finish is what brings out the balance of sweet, tangy, and savory that makes this dish shine. Give it a quick taste and add a pinch more salt or pepper if you like.
Pro Tips for Making Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- Uniform Size is Key: Cutting your sprouts to similar sizes ensures they roast evenly without burning or undercooking.
- Don’t Skip the Toss Midway: Stirring halfway gives you even caramelization on all sides, which is where the magic happens.
- Adjust Balsamic & Honey to Taste: Depending on your balsamic’s sweetness and thickness, you might want to tweak the honey amount a bit.
- Avoid Overcrowding the Pan: Give the sprouts enough room so they crisp rather than steam—this step transformed my roasting game.
How to Serve Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
Garnishes
My go-to garnish is a sprinkle of toasted sliced almonds or crispy fried shallots—they add crunch and a delicate nutty flavor that complements the sprouts beautifully. A little crumbled feta or shaved Parmesan also elevates the dish with a salty kick I adore.
Side Dishes
I love pairing these roasted Brussels sprouts with balsamic vinegar & honey alongside roasted chicken or grilled salmon. They’re also fantastic with a creamy risotto or mashed potatoes for a cozy, comforting meal.
Creative Ways to Present
For special occasions, I like to serve the sprouts on a rustic wooden board sprinkled with pomegranate seeds for a pop of color and fresh brightness. Adding edible flowers or fresh herbs like thyme right before serving also makes it feel a little fancy, perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. When I open the fridge, the smell always reminds me to grab a quick snack or reheat as a side for lunch.
Freezing
Freezing roasted Brussels sprouts can be a bit tricky because they can lose some texture, but if you do freeze them, spread them out on a baking sheet first to freeze individually before bagging. It helps prevent clumping, though I prefer making fresh whenever possible.
Reheating
To reheat, I pop them in a preheated oven at 400°F for about 5-7 minutes to revive their crispiness. Avoid microwaving if you want to keep that perfect roasted texture—it tends to get soggy otherwise.
FAQs
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Can I use frozen Brussels sprouts in this Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe?
Frozen Brussels sprouts generally have more moisture, so they won’t get as crispy when roasted. If you use frozen, be sure to pat them dry well and consider lowering the oven temperature slightly to prevent burning. Fresh sprouts always yield the best texture and flavor.
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Can I make this recipe ahead of time?
Yes! You can prepare and roast the Brussels sprouts ahead and then toss them with the balsamic vinegar and honey just before serving for maximum freshness. This is great for busy weeknights or holiday gatherings.
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What else can I add to enhance the flavor?
I often add minced garlic before roasting or sprinkle crispy bacon bits on top after cooking for extra savoriness. A squeeze of fresh lemon juice added at the end also brightens up the dish wonderfully.
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How do I avoid bitter Brussels sprouts?
Removing ragged outer leaves, cutting sprouts evenly, and roasting at a high temperature until caramelized helps reduce bitterness. The sweet honey and tangy balsamic vinegar also balance any residual bitterness nicely.
Final Thoughts
This Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe has truly won a permanent spot at my dinner table. It’s one of those dishes that surprises people who think they don’t like Brussels sprouts and turns skeptics into fans. I hope you enjoy making it as much as I do – it’s simple, comforting, and just full of that cozy homemade goodness you’ll crave again and again.
Print
Roasted Brussels Sprouts with Balsamic Vinegar & Honey Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Brussels Sprouts recipe combines tender, caramelized sprouts with a tangy and sweet glaze of balsamic vinegar and honey. Perfectly roasted to golden brown, these Brussels sprouts are a delicious and healthy side dish that balances savory and sweet flavors effortlessly.
Ingredients
Brussels Sprouts
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed (large ones quartered for even cooking)
Seasoning and Glaze
- 3 tablespoons extra virgin olive oil, divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and position an oven rack in the middle. Line a baking sheet with heavy-duty aluminum foil to prevent sticking and make cleanup easier.
- Toss Brussels Sprouts: Place the halved Brussels sprouts directly on the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, then sprinkle with kosher salt and freshly ground black pepper. Toss them gently to ensure even coating of oil and seasoning.
- Roast: Roast the Brussels sprouts in the preheated oven for about 20 minutes, stirring once halfway through the cooking time. They should become tender and develop a golden brown color.
- Glaze and Toss: Remove the sprouts from the oven and drizzle the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey over them. Toss thoroughly to coat all the sprouts evenly with the flavorful glaze.
- Adjust and Serve: Taste the roasted Brussels sprouts and adjust seasoning with more salt or pepper if desired. Serve warm as a delicious side dish.
Notes
- Cut larger Brussels sprouts into quarters to ensure even cooking with smaller halves.
- Using heavy-duty aluminum foil helps with easy cleanup and prevents sticking.
- Stirring halfway through roasting promotes even browning and caramelization.
- The balsamic vinegar and honey glaze adds a perfect balance of tangy sweetness that complements the natural flavors of the sprouts.
- This recipe serves 6 as a side dish and pairs well with roasted meats or grain bowls.
Nutrition
- Serving Size: 1 cup (about 125g)
- Calories: 110
- Sugar: 3g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
