Our balsamic honey Brussels sprouts are a recipe we make on repeat at our house. With a couple of pantry ingredients, it’s an elevated side dish that we can accomplish any day of the week and the whole family loves.
Inspired by crispy sweet and sour Brussels sprouts we had at a restaurant a few months ago, we made it our mission to crack the recipe on how to make them easily at home. With our tried-and-true method of steaming the sprouts first in the oven, then roasting until they’re crispy on the outside, they’re the perfect texture every time. If you love an easy side dish, our roasted butternut squash and cauliflower casserole are two others that you should definitely make.
Why you’ll love this recipe
- 3-ingredient vegetable side dish. These balsamic honey Brussels sprouts are as easy to assemble as it gets. With just three ingredients, you can have these ready to roast in the oven in 10 minutes.
- A vegetable recipe even picky eaters will love. My kids never loved Brussels sprouts until I made them this way with the sweet and sour sauce. Now they love to eat them as a side dish.
- Perfect for pairing with so many main courses. We serve these with steak, chicken, seafood…the options are endless. They are fast enough to make on a busy night after work, but also gourmet enough for entertaining friends at a dinner party.
Tips for Busy Cooks
You can buy your Brussels sprouts already halved from the store to cut the prep time down to less than 5 minutes. It’s one of our favorite quick meal prep solutions.
Key Ingredient Notes
- Brussels sprouts – Look for Brussels sprouts of similar size. You’ll be cutting them in half, or if they are super large, then into quarters.
- Olive oil – Cooking oil for the recipe that adds lots of rich flavor.
- Balsamic vinegar adds a nice tang and richness that complements the sweet honey perfectly.
- Honey adds the sweetness in every bite.
How to make balsamic honey Brussels sprouts
Preheat the oven to 450°F.
Step 1: Trim the stem ends of Brussels sprouts, remove the discolored outer leaves, and cut them in half.
Step 2: Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet and spread them evenly, cut side down.
Step 3: Pour 1 tablespoon of water into the pan and cover it tightly with foil.
Cook for 10 minutes, then remove the foil. Continue roasting for about 10 minutes, or until tender and nicely browned.
Step 4: Meanwhile, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey in a microwave-safe bowl. Microwave for 30-60 seconds to heat it, then stir to combine. (Never boil balsamic vinegar!)
Step 5: Drizzle balsamic vinegar and honey and mix well.
Step 6: Add salt to taste, if needed, and enjoy!
Expert Tips:
- If you want to put a flavor twist on these balsamic honey Brussels sprouts, we also love adding fresh ginger or hot honey for a bit of a spicy taste.
- Steam the brussels sprouts first in the oven then roast them until crispy. Our foolproof technique yields the best texture in the Brussels sprouts. They are crunchy on the outside and tender on the inside.
- Make sure your Brussels sprouts are a similar size so they cook evenly. For regular-sized sprouts, cut them in half. For larger Brussels sprouts, quarter them.
- If you don’t have balsamic vinegar, no worries, red wine vinegar or apple cider vinegar also work well.
What to serve with balsamic honey Brussels sprouts
These Brussels sprouts are so versatile to pair with many main courses. Here are some of the recipes we’ve served them with:
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to re-crisp the outside. You can also reheat them in the microwave, just note that they won’t be as crispy.
We don’t recommend freezing leftover Brussels sprouts, they will become mushy in texture when they are reheated.
FAQs
We added chopped nuts, like walnuts or pecans, to garnish as well as dried fruit, like cranberries or chopped apricots.
You didn’t roast them at a high enough temperature so they ended up soggy on the outside.
We recommend olive oil for it’s rich flavor and ability to help make the outside crispy.
More Easy Vegetable Recipes
Balsamic Honey Brussels Sprouts
Ingredients
- 1 lb brussels sprouts Note 1
- 2 tablespoons olive oil divided
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
Instructions
- Preheat the oven to 450°F.
- Trim the stem ends of Brussels sprouts, remove the discolored outer leaves, and cut them in half.
- Toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet and spread them evenly, cut side down.
- Pour 1 tablespoon of water into the pan and cover it tightly with foil.
- Cook for 10 minutes, then remove the foil.
- Continue roasting for about 10 minutes, or until tender and nicely browned.
- Meanwhile, combine the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey in a microwave-safe bowl. Microwave for 30-60 seconds to heat it, then stir to combine. (Never boil balsamic vinegar!)
- Drizzle balsamic vinegar and honey and mix well. Add salt to taste, if needed, and enjoy!
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Notes
– Refrigerate any leftovers in an airtight container for up to 3 days.
– Reheat in the oven or air fryer to re-crisp the outside. You can also reheat them in the microwave, but they won’t be as crispy.
– We don’t recommend freezing leftover Brussels sprouts, they will become mushy in texture when they are reheated.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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