Balsamic Honey Brussels Sprouts

Print Recipe

No ratings yet

Balsamic Honey Brussels Sprouts

Roasted brussels sprouts get topped with a balsamic honey glaze to make these the most delicious holiday side dish!

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 157kcal

Author: Britni Vigil

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.

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

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.

Nutrition