I’m sharing my Balsamic Brussels Sprouts recipe that combines honey and balsamic into a simple, versatile side that works for busy weeknights and also deserves a spot on your holiday table.

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I never liked sprouts until I figured out how to make Balsamic Brussels Sprouts sing. The first time I drizzled a little honey over roasted Brussels sprouts they went from boring side dish to the thing people actually argued over, no joke.

There’s this sticky, tangy, slightly charred vibe that makes you want more even though you know you should slow down. It looks fancy enough for a holiday table but it’s not pretentious, and I still mess up the timing sometimes, which somehow makes it taste better.

If you think you hate sprouts, give this one a try.

Ingredients

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Brussels sprouts: high in fiber and vitamin C, roast sweet edges and bitter heart
Extra virgin olive oil: healthy fats helps crisp and carry flavor not overpowering
Balsamic vinegar: tangy sweet gives glossy coating and bright acidic balance
Honey: natural sweetness caramelizes on roast adds sticky glaze some folks love
Dijon mustard: small tangy kick helps emulsify the dressing and lift flavors
Garlic: aromatic adds warmth and depth take it or leave it optional
Parmesan: salty umami finish grated over warm sprouts for nutty cheesy punch
Salt and pepper: essential seasoning enhances natural flavors keep it simple

Ingredient Quantities

1 1/2 pounds Brussels sprouts, trimmed and halved

2 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons balsamic vinegar

1 tablespoon honey, more if you like it sweeter

1 teaspoon Dijon mustard

2 cloves garlic, minced (optional)

2 tablespoons grated Parmesan cheese for serving (optional)

How to Make this

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1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Trim and halve 1 1/2 pounds Brussels sprouts, then pat them dry so they roast not steam.

2. In a big bowl toss the sprouts with 2 tablespoons extra virgin olive oil, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly coated.

3. Spread the sprouts in a single layer cut side down on the sheet, don’t crowd them or they’ll steam instead of getting crispy.

4. Roast for 18 to 25 minutes until deeply browned and crispy, give the pan a shake or flip the sprouts about halfway through so they brown evenly.

5. While they roast whisk together 2 tablespoons balsamic vinegar, 1 tablespoon honey (or more if you like it sweeter), 1 teaspoon Dijon mustard and 2 cloves minced garlic if using. Warm the mixture briefly in a small saucepan or microwave to loosen and meld the flavors.

6. When sprouts are done put them in a large bowl, pour the balsamic honey mixture over and toss to coat well. Taste and adjust with a pinch more salt or another splash of honey if you want it sweeter.

7. If you want the glaze to stick even better, spread the coated sprouts back on the baking sheet and roast 2 to 3 more minutes, or just serve right away. Sprinkle 2 tablespoons grated Parmesan over top if using.

8. Quick tips: cut the sprouts into similar sizes so they cook evenly, use a rimmed sheet so nothing falls off, parchment makes cleanup easy, and dont overcrowd the pan.

Equipment Needed

1. Oven, for roasting (preheat to 425 F)
2. Rimmed baking sheet lined with parchment paper
3. Chef’s knife (for trimming and halving sprouts)
4. Cutting board
5. Big mixing bowl for tossing the sprouts
6. Small bowl or measuring cup and a whisk (for the balsamic honey mix)
7. Measuring spoons (for olive oil, salt, pepper, mustard, etc)
8. Tongs or a spatula to flip and toss the sprouts
9. Small saucepan or microwave-safe bowl to warm the glaze
10. Microplane or fine grater for Parmesan, plus oven mitts (optional but handy)

FAQ

Q: How do I get the Brussels sprouts really crispy?

A: Roast at 425°F in a single layer, cut-side down, and dont crowd the pan. Toss with the olive oil so theyre evenly coated. Roast 20 to 25 minutes, flipping once about halfway; broil 1 to 2 minutes at the end if you want extra brown spots.

Q: Can I make this on the stovetop instead of roasting?

A: Yes. Heat a large skillet over medium-high, add oil, sear the sprouts cut-side down until brown, then lower heat, cover for a few minutes to soften, uncover and let them crisp again. Add the balsamic-honey-mustard mix at the end and toss to glaze.

Q: What if I only have frozen Brussels sprouts?

A: Thaw and pat them very dry first, or roast a bit longer from frozen but expect extra steaming and longer cook time. Drying is key or theyll steam instead of getting crispy.

Q: How can I make it sweeter or more tangy?

A: For sweeter, add another teaspoon or two of honey. For more tang, use a splash more balsamic or a little lemon juice. Taste as you go cause balsamic can vary a lot in tartness.

Q: Is there a vegan option?

A: Yep. Swap honey for maple syrup or agave and skip the Parmesan or use a vegan grated cheese. The rest stays the same.

Q: How do I store and reheat leftovers?

A: Keep in an airtight container in the fridge for 3 to 4 days. Reheat in a 400°F oven or in a skillet to re-crisp. Microwave will warm them fast but makes them a bit soggy.

Honey Balsamic Brussels Sprouts Recipe Substitutions and Variations

Brussels sprouts -> Broccoli or cauliflower florets (same roast temp but broccoli cooks faster, check at 12–18 min); or halved baby potatoes for a heartier side, they need about 30–40 min.
Extra virgin olive oil -> Avocado oil or grapeseed oil for higher heat roasting; melted butter for a richer flavor, just watch it so it doesn’t burn.
Balsamic vinegar -> Red wine vinegar plus 1/2 tsp sugar or a little maple syrup to mimic the sweetness; sherry vinegar or apple cider vinegar with a drizzle of honey also work.
Parmesan cheese -> Pecorino Romano or Asiago for a similar salty, nutty kick (reduce added salt if using Pecorino); nutritional yeast for a vegan, cheesy finish.

Pro Tips

1. Preheat and heat the sheet: preheat your oven well and for even better crust slide the pan in to warm while the oven heats, then put the sprouts on the hot surface so they sizzle right away — this gives faster browning and less steaming.
2. Dry and size match: pat every sprout totally dry and cut them into similar sizes, smaller ones brown way faster so if you have tiny pieces either leave them whole or chop the big ones down to match, otherwise some will burn while others are still raw.
3. Give them air: dont pile them up, spread them with space between so hot air can flow; if you need more room roast in two batches or use a second sheet and swap racks halfway to keep crisp edges on all of them.
4. Make the glaze stick and taste brighter: warm the balsamic-honey-mustard mixture until it thickens a little so it clings better, toss the sprouts while theyre still warm, then if you want a shiny, tacky finish pop them back in the oven for 2 or 3 minutes; finish with a squeeze of lemon or a tiny pinch of flaky salt to cut the sweetness.

Honey Balsamic Brussels Sprouts Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing my Balsamic Brussels Sprouts recipe that combines honey and balsamic into a simple, versatile side that works for busy weeknights and also deserves a spot on your holiday table.

Servings

servings

Calories

168

kcal

Equipment: 1. Oven, for roasting (preheat to 425 F)
2. Rimmed baking sheet lined with parchment paper
3. Chef’s knife (for trimming and halving sprouts)
4. Cutting board
5. Big mixing bowl for tossing the sprouts
6. Small bowl or measuring cup and a whisk (for the balsamic honey mix)
7. Measuring spoons (for olive oil, salt, pepper, mustard, etc)
8. Tongs or a spatula to flip and toss the sprouts
9. Small saucepan or microwave-safe bowl to warm the glaze
10. Microplane or fine grater for Parmesan, plus oven mitts (optional but handy)

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey, more if you like it sweeter
1 teaspoon Dijon mustard
2 cloves garlic, minced (optional)
2 tablespoons grated Parmesan cheese for serving (optional)

Directions

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Trim and halve 1 1/2 pounds Brussels sprouts, then pat them dry so they roast not steam.
In a big bowl toss the sprouts with 2 tablespoons extra virgin olive oil, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until evenly coated.
Spread the sprouts in a single layer cut side down on the sheet, don't crowd them or they'll steam instead of getting crispy.
Roast for 18 to 25 minutes until deeply browned and crispy, give the pan a shake or flip the sprouts about halfway through so they brown evenly.
While they roast whisk together 2 tablespoons balsamic vinegar, 1 tablespoon honey (or more if you like it sweeter), 1 teaspoon Dijon mustard and 2 cloves minced garlic if using. Warm the mixture briefly in a small saucepan or microwave to loosen and meld the flavors.
When sprouts are done put them in a large bowl, pour the balsamic honey mixture over and toss to coat well. Taste and adjust with a pinch more salt or another splash of honey if you want it sweeter.
If you want the glaze to stick even better, spread the coated sprouts back on the baking sheet and roast 2 to 3 more minutes, or just serve right away. Sprinkle 2 tablespoons grated Parmesan over top if using.
Quick tips: cut the sprouts into similar sizes so they cook evenly, use a rimmed sheet so nothing falls off, parchment makes cleanup easy, and dont overcrowd the pan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.