Roasted brussels sprouts get topped with a balsamic honey glaze to make these the most delicious holiday side dish! We tested out all sorts of different combinations and cooking techniques to bring you what we hope will be your new favorite way to enjoy brussels!
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Brussels Sprouts with Balsamic Honey
I grew up thinking brussels sprouts were gross. That was before I tried them cooked correctly. And now brussels sprouts are one of my absolute favorite veggies to eat.
For the holidays this year, I wanted to come up with a brussels sprouts side dish that was more than just roasted brussels (although those are delicious too). I tasked my husband with coming up with the best brussels sprouts side dish he could that incorporated balsamic vinegar, honey, and brussels sprouts.
He tested out all different ratios of honey to balsamic to come up with the perfect glaze that gives you a sweet and savory flavor without overpowering the natural flavor of the sprouts. He also tried out cooking the sprouts in the glaze, adding it after, and doing a combination of both to create this recipe.
You can either enjoy the balsamic honey brussels sprouts on their own or add a few add-ins to turn them into an elevated side dish that deserves a place on every holiday table. I know I’ll be serving them alongside the mashed potatoes and dinner rolls on ours this year!
Why You’ll Love These Brussels Sprouts
- These aren’t just roasted brussels sprouts. They’re elevated with the addition of balsamic honey – making them perfect for serving at a dinner party or holiday meal!
- Start with the base brussels then add to it – we’ve included variations if you want to add different mix-ins to use them for different types of meals!
- These brown perfectly – the technique of preheating the pan allows you to brown these on both sides without having to flip the brussels!
Ingredients in Honey Balsamic Brussels Sprouts
Ingredient Notes + Substitutions
- Brussels sprouts – you’ll need one pound of brussels sprouts. Prep them by removing the stems, cutting them, and removing any discolored leaves.
- Olive oil – we always use a good quality extra virgin olive oil.
- Sea salt – we use Maldon’s flaky sea salt for these and most of our recipes (it’s so good my boys eat it by the flake), but a normal kosher salt works as well.
- Freshly ground pepper – freshly ground pepper is optional, but it does add a bit of flavor.
- Balsamic vinegar – a good quality balsamic is the best for these because it’s what gives these their flavor.
- Honey – we always use raw honey but again, any honey will work.
Note!
These ingredients are for the base balsamic honey brussels sprouts recipe. I’ve included ways to upgrade these with additional ingredients toward the bottom of this post – those are featured in some of the images. You’ll need additional ingredients for any of those upgraded side dishes!
How to make balsamic honey brussels sprouts
This recipe is pretty simple but the steps are important to achieving the perfect browning, crunch, and flavor for the balsamic brussels sprouts! I’ve included a basic outline below, but you can also jump to the recipe to get full measurements and a printable recipe card with all the details.
1 – Roast the Brussels Sprouts
- Place a baking sheet or roasting pan in the oven and preheat to 450 degrees for conventional oven, or 425 degrees for a convection. Preheating the baking sheet is what will roast both sides of the brussels without having to flip them while they cook!
- Prep the brussels sprouts by washing, removing the stems, cutting them in half, removing any discolored leaves, and drying completely.
- Combine brussels sprouts, olive oil, salt, and pepper in a large bowl and coat.
- Arrange coated brussels sprouts cut side down on the preheated baking sheet, as evenly spaced out as possible. You want just one layer – if you have more, you’ll want to do two batches.
- Roast for 20 minutes.
how to Cut the Brussels Sprouts
The goal is to make each of the brussels sprouts about the same size so they roast evenly. If your sprouts are about the size of a quarter or less, cut them in half. If the sprouts are larger, you may need to cut them in fourths. Just remember the goal is equal sized sprouts!
2 – make the balsamic honey glaze
- While the sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan and heat over medium heat, stirring frequently so the honey doesn’t burn.
- Cook for about eight minutes, or until the sauce reduces by about half, then remove the sauce from the heat and set aside.
- Remove the roasted brussels sprouts from the oven and put in a bowl or serving dish.
- Add the sauce, toss to combine, and add any additional salt to taste.
Once you mix up the brussels and balsamic, they’re ready to serve right away. I highly recommend serving warm and crisp. They’re delicious just like this for any time of year but if you want to make them even better with a few add-ins, try one of the variations below!
Variations to the Balsamic Honey Brussels Sprouts
If you want to take it one step further and make a complete brussels sprouts side dish, try one of the variations below!
Make it a holiday Side dish
Add these holiday mix-ins for a delicious holiday side dish that’s perfect for the Thanksgiving or Christmas season!
- 6 slices of bacon, cooked and cut into thin strips
- 1/2 cup walnut pieces, toasted
- 1/2 cup dried cranberries
- 2 oz goat cheese, crumbled straight from a log (so much better than the pre-crumbled cheese)
Make it A Dinner Party Side dish
If you would prefer to try something that’s not so holiday flavored, try this Italian variation instead by adding the ingredients below instead of the holiday mix-ins! (Or just enjoy the balsamic brussels sprouts on their own.)
- 2 tablespoons freshly grated Parmesan reggiano – make sure it’s grated, not shredded as that won’t coat the brussels sprouts in the same way
- 2 tablespoons toasted pine nuts (if you serve them with our homemade pesto pasta, you could just toast up pine nuts for both at once)
Recipe FAQs
Do I need to flip the brussels sprouts while they’re cooking?
If you preheat the pan as written in the recipe, you do not need to flip the brussels sprouts while they’re cooking. If you don’t preheat the pan, you’ll want to flip them about 1/2 way through the cooking time.
How do I store leftover brussels sprouts?
Store any leftovers in an airtight container in the refrigerator for up to five days. Reheat in the oven by placing on a baking sheet and placing the baking sheet in the cold oven. Preheat the oven to 350 degrees and allow the brussels sprouts to warm back up with the oven.
Helpful Tips
Make sure you cut the brussels sprouts so that they are about the same size. If the sprouts are the size of a quarter, cut them in half. If they’re larger, cut them into fourths – just make sure they’re all pretty equal in size.
Preheat the sheet pan before you add the brussels sprouts so they’ll brown on both sides without any flipping necessary.
If you have people who don’t like balsamic (like my brothers in my family), you can serve the brussels sprouts on their own with the balsamic glaze on the side so everyone, even the balsamic haters, can enjoy the sprouts!
If using crumbled goat cheese, don’t mix it into the sprouts – just sprinkle it on top. Otherwise, it’ll get creamy and mixed into the dish instead of being a standalone flavor.
Balsamic Honey Brussels Sprouts
Ingredients
- 1 lb brussels sprouts cut in half (or fourths)
- 2 TBS extra virgin olive oil
- 1 tsp flaky sea salt or kosher salt
- ½ tsp freshly ground black pepper optional
- ¼ cup balsamic vinegar
- 2 TBS honey
Instructions
- Place a sheet pan/cookie sheet or roasting pan in the oven and preheat to 425 degree on a convection oven or 450 degree conventional.
- Prep the brussels sprouts by washing, removing the stems, cutting them in half, removing any discolored leaves, and drying completely.1 lb brussels sprouts
- Combine brussels sprouts, olive oil, salt, and pepper in a large bowl and coat.2 TBS extra virgin olive oil, 1 tsp flaky sea salt, 1/2 tsp freshly ground black pepper
- Arrange coated brussels sprouts cut side down on the preheated baking sheet, as evenly spaced out as possible. Roast in the preheated oven for 20 minutes.
- While the sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan and heat over medium heat, stirring frequently so the honey doesn’t burn.1/4 cup balsamic vinegar, 2 TBS honey
- Cook for about eight minutes, or until the sauce reduces by about half, then remove the sauce from the heat and set aside.
- Remove the roasted brussels sprouts from the oven and put in a bowl or serving dish.
- Add the sauce, toss to combine, and add any additional salt to taste.
Tips & Notes:
Make it a holiday side dish:
Add these to the base recipe after you mix in in the balsamic:- 6 slices of bacon, cooked and cut into thin strips
- 1/2 cup walnut pieces, toasted
- 1/2 cup dried cranberries
- 2 oz goat cheese, crumbled straight from a log (so much better than the pre-crumbled cheese)
Make it Italian:
Add these to the base recipe after you mix in in the balsamic:- 2 tablespoons freshly grated Parmesan reggiano – make sure it’s grated
- 2 tablespoons toasted pine nuts
Nutrition Info
More Holiday Side Dishes
If you like these honey balsamic brussels sprouts, you have to try these other delicious holiday side dishes!
- Roasted root veggies – the most colorful and delicious way to enjoy root veggies!
- Baked mac and cheese – this classic variation of a comfort food favorite goes great with pretty much any holiday meal!
- Sausage stuffing – another Thanksgiving favorite, this one is not so traditional but oh so delicious.
- Crispy smashed potatoes – forget the mashed potatoes and try this smashed variation instead!
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