This simple oven roasted Honey Balsamic Brussels Sprouts recipe is a keeper! Ready under 30 minutes, Brussels sprouts are charred in the oven and then tossed in a thick balsamic glaze made with balsamic vinegar and honey.
The Brussels sprouts has a slightly crunchy texture, taste savory, tangy and sweet. It is perfect for the holiday dinners for Thanksgiving, Christmas or Easter, and also great for a side dish to a everyday weeknight dinner.
Honey Balsamic Glazed Brussels Sprouts
Brussels sprouts tops the chart of some of the most under-rated vegetables. I have a life goal of changing the reputation of Brussels sprouts – check out my Roasted Brussels Sprouts with Bacon, Kale and Brussels Sprouts Salad, and Roasted Brussels Sprouts and Sweet Potatoes, and you’ll know what I mean!
If you don’t already love them, I am pretty sure you will after trying these honey balsamic glazed Brussels sprouts.
Imagine oven-charred brussels sprouts tossed in sticky, thick honey balsamic glaze. The glaze is savory sweet in flavor, with an incredible depth of flavor from the balsamic vinegar and touch of garlic infused into the roasted brussels sprouts.
This simple 7-ingredient recipe is one we make over and over again in our kitchen, especially during the Fall and winter.
It resembles a lot of crispy Brussels sprouts dishes that you find at restaurants. Except that those are usually deep fried. For this recipe, we are simply roasting so you get that slight char, but it is much healthier! If you have an air fryer, you can definitely air fry it instead of roasting it in the oven. Instructions for that is in the recipe card.
Not only is it simple, delicious, and healthy, but Brussels sprouts tossed in honey balsamic glaze is a versatile side dish that will accompany meats, pasta, and all kinds of entrees.
It’s even great for the holidays! I adopted honey balsamic Brussels sprouts into many Thanksgiving and Christmas dinner menus, and it always makes for the best sides for turkey, ham, steak, chicken and more!
Ingredients
One of the reasons why I love these honey balsamic brussels sprouts is because it only calls for 7 pantry-friendly ingredients!
Here is the list of items you will need:
- Brussels sprouts – I like to slice them in half down its lengthwise to shorten cook time and to increase the surface area that will be coated by that sticky honey balsamic glaze. Not only will they roast quicker in the oven, they also have more surface to cook so it allows it to char nicely.
- Garlic – I highly recommend garlic cloves instead of garlic powder. The fresh garlic add so much dimensions to the overall flavor profile
- Cooking oil – use oils with high smoke point, such as vegetable, canola, avocado, or olive oil. I have even used cooking spray and it works fine. This ingredient helps to ensure that the brussels sprouts do not stick on the pan while roasting.
- Salt – use to open up the flavors and to offset the tangy sweetness from the balsamic glaze.
- Balsamic vinegar – the key ingredient that brings that deep balsamic flavor to honey balsamic brussels sprouts.
- Honey – adds sweetness to the balsamic glaze.
- Brown sugar – also used for sweetness to counter balance the tartness from the balsamic vinegar.
How to Make It
To make honey balsamic brussels sprouts, we are first going to roast the brussels sprouts, and then we will be making the glaze on the stove top.
A bulk of these will contribute to inactive cooking time, a.k.a. you can walk away and let the oven do its magic!
Season and Bake Brussels Sprouts
Prepare Brussels sprouts by slicing them lengthwise into half. If they are really tiny, you can leave them whole.
Bring them into a large mixing bowl. Toss them in a mixture of salt, cooking oil, and minced fresh garlic.
Give it a quick toss so that everything is mixed well.
Spread brussels sprouts onto a greased baking sheet lined with parchment paper in a single layer to allow them to roast evenly.
Roast in a preheated oven at 400 degrees covered for about 18-19 minutes.
Optional: To char the honey balsamic brussels sprouts further, broil for 1-2 minutes at the end. Keep an eye on it so it doesn’t burn! (do NOT using parchment paper if you are planning on broiling)
Make Honey Balsamic Sauce
While the roasted brussels sprouts are baking in the oven, I like to make the honey balsamic glaze.
To make the glaze, we only need 3 ingredients! Balsamic vinegar, honey, and brown sugar.
Bring them all in a small pot over medium high heat and let them boil while stirring occasionally. Once it’s thick and sticky, remove from heat.
Toss Brussels in Glaze
Once brussels sprouts are done roasting in the oven, scrape it off the sheet pan and transfer to a large mixing bowl (I used the same mixing bowl I used earlier).
Release the honey balsamic glaze over roasted brussels sprouts.
Make sure brussels sprouts are generously coated in glaze so that every single bite of honey balsamic brussel sprouts is delicious!
Once that is done, transfer the honey balsamic brussels sprouts to a large serving dish, and serve!
Brussels sprouts should be slightly crispy on the outside, soft on the insides, coated with garlicky flavors along with the perfect balance of sweet and tart from the honey balsamic sauce.
It is truly divine!
Cooking in the Air Fryer
Brussels sprouts can be cooked in the air fryer instead of the oven. Air fryer will actually crisp up the Brussels even more than the oven can. Cook Brussels sprouts at 380°F in the air fryer for 8-10 minutes. Time needed will vary based on the size of air fryer and how much Brussels sprouts are in the air fryer, so you will need to adjust accordingly.
Variations and Additional Ingredients
Optional garnishes for honey balsamic brussels sprouts include:
- red pepper flakes and/or black pepper – bring a bit of heat (spice)
- crushed nuts – pecans, walnuts, almonds, peanuts
- bacon crumbles
- cheese – blue cheese crumbles, goat cheese, parmesan cheese
- dried fruits – cranberries, raisins
Storage Instructions
Store honey balsamic Brussels sprouts in an airtight container in the fridge for up to 4 days.
To reheat, heat in the microwave or in the oven at 350℉ until they are heated through. The oven is preferred for reheating so that Brussels sprouts will come out crunchy.
Tips and Tricks
Here are a few things to note to ensure a perfect honey balsamic brussels sprouts every time!
- Use fresh Brussels sprouts – You can use frozen but the texture will not be a crispy.
- Cut Brussels sprouts in halves – Cutting your brussels sprouts down its lengthwise allows for more exposure in the oven and they will char and become crispier. If your brussels sprouts are very small, you can leave them whole but I highly recommend cutting them in half.
- Flip Brussels sprouts cut side down – Flip brussels sprouts so that the sliced side face down on the sheet pan before sending to the oven. Those who are facing down will definitely get that roasted charred flavor. You do not have to do that but just know that not all Brussels sprouts will be roasted or charred evenly if you don’t!
- Do not overcrowd brussels sprouts – When placing brussels sprouts on sheet pan, make sure they are sitting flat side by side. Do not stack them. You may have to do this in multiple batches if you are making a large amount of brussels sprouts. If you overcrowd Brussels sprouts, they will steam instead of roast (and will be crispy and golden brown).
- Line sheet pan for easy clean up – Brussels sprouts, when roasted properly, can become gooey and sticky, and will need to be scrubbed down to clean the sheet pan. Lining the sheet pan with aluminum or parchment paper foil will make cleanup a breeze!
- Balsamic glaze short-cut – ready-made balsamic glaze are sold in the grocery stores so if you want a short cut, use that instead of cooking your own balsamic glaze.
Frequently Asked Questions
While you can use frozen Brussels sprouts, fresh ones yield the best texture and flavor. If using frozen, make sure to fully thaw and pat them dry before roasting.
You can substitute maple syrup or agave nectar for honey for a similar sweet flavor.
Absolutely! Other vegetables like red or yellow bell peppers, onions, or carrots can be roasted alongside Brussels sprouts. Just make sure they are cut into similarly sized pieces for even cooking.
You can add ingredients like chopped nuts (pecans, almonds), dried cranberries, or crumble cheese (blue cheese, gorgonzola) on top after roasting for added texture and flavor.
Yes, you can prepare the Brussels sprouts and the balsamic glaze separately in advance. When ready to serve, reheat Brussels sprouts and glaze, and combine them together along with other additional ingredients if desired.
More Veggie Side Dishes
- Bacon Green bean Casserole
- Roasted Spaghetti Squash
- Air Fryer Zucchini
- Cheesy Mashed Potatoes
- Oven Roasted Green Beans
Honey Balsamic Brussels Sprouts
Equipment
Ingredients
Brussels Sprouts
- 2 lbs brussels sprouts halved
- 3 tbsp cooking oil plus more for greasing pan
- 4 cloves garlic minced
- 2 tsp salt
Honey Balsamic Glaze
- ¼ cup balsamic vinegar
- ½ tsp honey
- ½ tbsp brown sugar
Instructions
- Preheat oven to 400℉.
- Spray baking sheet with cooking oil. Set aside.
- In a medium mixing bowl, add halved brussels sprouts, oil, garlic, and salt. Toss to coat brussels sprouts.
- Pour brussels sprouts onto prepared baking sheet. Spread out to make sure they do not over lap.
- Bake 18-19 minutes or until charred.
- While brussels sprouts are baking, using a small pot over medium heat, combine balsamic vinegar, honey, and brown sugar. Bring to a boil and then simmer until it is reduced and thickened.
- Once brussels sprouts are charred, remove from oven. Toss with reduced honey balsamic glaze. Place into a serving dish.
- Serve and enjoy!
This was the most delicious recipe for Brussels sprouts I’ve ever tried. I added carrots too and it was incredible. Definitely a new household favorite.
Aw yay! Thanks Kelly <3 So happy to hear that everyone enjoyed it!