Honey Balsamic Brussels Sprouts

Roasted brussels sprouts with a sticky honey balsamic glaze are one of those side dishes that transform a humble vegetable into something truly special. This recipe is a weeknight favorite in my kitchen for its irresistible sweet tangy flavor and satisfying crunch. It is quick enough for a busy day yet elegant enough for holiday tables.

I remember the first time I made this as a test for Thanksgiving and my family polished off the whole tray before dinner even began They now request it every year no matter the occasion

Ingredients

• Brussels sprouts: Fresh crisp sprouts are key Smaller sprouts tend to roast up sweeter and more evenly. Trim stems and remove any yellow leaves.
• Avocado oil: A neutral high heat oil ensures perfect roasting without overpowering the flavor. You can substitute with grapeseed or canola oil.
• Sea salt and freshly ground black pepper: Season simply to let the brussels shine. Use flaky sea salt if you like a pop of texture at the end.
• Extra virgin olive oil: For the sauce choose quality olive oil for a fruity rich note. Look for oil in a dark glass bottle for best freshness.
• Honey: Adds gorgeous caramel sweetness that balances the balsamic tang. Raw or local honey adds extra depth.
• Balsamic vinegar: Aged balsamic gives a thicker slightly sweet finish but any decent balsamic will work.
• Garlic: Freshly grated for maximum aroma and depth. Use plump cloves and avoid any with green sprouts for best taste.

Instructions

Prepare the Brussels Sprouts:

Trim away the ends of each brussels sprout and remove any yellow outer leaves for the best texture. Slice each one in half for maximum caramelization.

Season and Arrange:

Place the halved sprouts on a large baking sheet. Drizzle with avocado oil sprinkle over the salt and black pepper. Toss thoroughly to coat each piece evenly then lay them out cut side down to help get those perfectly crispy edges.

Roast Until Golden:

Slide the tray into a preheated oven at four hundred degrees Fahrenheit. Let the sprouts roast undisturbed for eighteen to twenty minutes or until you see the undersides golden and crisp and the leaves starting to get toasty. This step builds that signature flavor and crunch.

Make the Honey Balsamic Glaze:

While the sprouts roast set a small saucepan over medium heat. Pour in the olive oil honey balsamic vinegar and add the grated garlic. Whisk the mixture together well and let it simmer gently for about five minutes. Watch closely as it can bubble up quickly. The goal is a sauce that thickens just slightly as it cooks.

Glaze and Toss:

Once the brussels sprouts are roasted pull them from the oven. While they are hot drizzle over the warm balsamic glaze. Use a large spoon or spatula to toss everything so each sprout gets a generous sheen of sauce.

Serve and Enjoy:

Transfer the glazed sprouts to a serving dish and enjoy them right away while they are at their crispiest and most flavorful.

I have a soft spot for honey in this recipe. Its gentle sweetness is the secret to winning over even skeptical eaters in my family. I will never forget my nephew sneaking seconds straight off the baking tray one holiday and declaring brussels sprouts his new favorite food.

Storage Tips

Place any leftovers in an airtight container and store in the refrigerator for up to three days. The sprouts will soften as they chill but you can revive them by spreading on a pan and heating at three hundred seventy five degrees Fahrenheit until warmed through. Avoid the microwave for best texture.

Ingredient Substitutions

Maple syrup can be swapped in for honey for a vegan version with an earthier sweetness. If you do not have avocado oil use any neutral oil you have on hand such as sunflower or light olive oil. For extra crunch consider tossing in toasted pecans right before serving.

Serving Suggestions

Honey balsamic brussels sprouts are a great side with roasted chicken steak or a vegetarian grain bowl. They also make a surprising addition to a holiday salad when tossed with toasted nuts and dried cranberries.

Cultural or Historical Context

Brussels sprouts have been cultivated in Belgium since the fifteenth century and remain a winter staple across Europe. This sweet tangy glaze is my riff on traditional Italian agrodolce which balances richness with bright acidity—a favorite trick for perking up cold weather vegetables.

Seasonal Adaptations

Switch the honey for maple syrup in the fall for a warm autumnal spin Toss with pomegranate seeds in winter for juicy pops of freshness Add a pinch of crushed chili flakes if you love some heat

Success Stories

This recipe has converted so many brussels sprouts skeptics in my friend group. One neighbor now requests a double batch every time we do potluck dinners. Even the leftovers disappear quickly from the fridge.

Freezer Meal Conversion

Brussels sprouts do not freeze well after glazing as the texture suffers and the sauce can separate. For meal prep you can roast the sprouts ahead and refrigerate unglazed then warm and toss with fresh glaze before serving for the best results.

These roasted brussels sprouts with honey balsamic glaze are a guaranteed hit and are sure to win over any doubters. Serve them hot for the very best flavor and crunch.

Recipe FAQs

→ How do you get brussels sprouts crispy in the oven?

Arrange halved brussels sprouts cut side down on the baking sheet for maximum contact with the pan. Roasting at 400F and using enough oil helps achieve crisp, golden edges.

→ Can you substitute another oil for avocado oil?

Yes, you can use other neutral oils like canola, grapeseed, or even extra virgin olive oil for roasting the sprouts.

→ Does the honey balsamic glaze thicken after cooking?

Yes, the glaze thickens slightly as it cools. Let it sit for a minute before tossing with the roasted brussels sprouts.

→ How should leftovers be stored?

Store cooled brussels sprouts in an airtight container in the refrigerator for up to 2-3 days. Texture may soften after storing.

→ Can you make the glaze ahead of time?

Absolutely. Prepare the honey balsamic glaze ahead and keep it in the fridge. Warm gently before tossing with the sprouts.

→ What pairs well with these brussels sprouts?

They complement roasted meats, poultry, grain bowls, or can be served as a stand-alone side dish for vegetarian mains.