If you’re looking to elevate your veggie game with a seriously crave-worthy side, let me introduce you to Roasted Brussels Sprouts with Balsamic Vinegar and Honey. This dish transforms humble sprouts into irresistibly crispy bites, tossed with a sticky-sweet tang from balsamic and honey, and finished with optional Parmesan and almonds for a bit of flair. Whether it’s a holiday table or weeknight dinner, you’ll find yourself going back for seconds (or thirds!) of this unexpectedly addictive combo.
Ingredients You’ll Need
You only need a handful of staples to whip up Roasted Brussels Sprouts with Balsamic Vinegar and Honey, and each ingredient truly deserves its spot. They all play a starring role in bringing out a beautiful balance of savory, sweet, salty, and crunchy—making every bite pop with flavor and texture.
- Brussels Sprouts (1 1/2 pounds, trimmed and halved): Fresh, vibrant sprouts are the canvas—halving them ensures lots of golden caramelized edges.
- Olive Oil (2 tablespoons): This coats each sprout, helping create that coveted crispy exterior while lending a subtle fruity richness.
- Salt (1/2 teaspoon): Just enough to enhance all the natural flavors—don’t skimp!
- Black Pepper (1/4 teaspoon): Adds a gentle warmth and balance to the sweetness.
- Balsamic Vinegar (2 tablespoons): The star flavor kick—zesty, tangy, and slightly sweet, it brings everything alive.
- Honey (1 tablespoon): Perfect pairing with balsamic: its floral sweetness works with the sprouts’ natural earthiness.
- Toasted Sliced Almonds (2 tablespoons, optional): Scatter these on top for a toasty crunch and nutty layer.
- Grated Parmesan Cheese (2 tablespoons, optional): Adds a savory, umami finish that’s like chef’s-kiss in every bite.
How to Make Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 400°F (200°C); this is the sweet spot for caramelized edges and tender centers. Lining your baking sheet with parchment paper also keeps cleanup blissfully easy and prevents any sticking.
Step 2: Toss and Season the Brussels Sprouts
In a roomy bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Roll up your sleeves and toss them well—each sprout deserves an even glossy coat for max roastiness. Proper seasoning here is the foundation for all that’s to come.
Step 3: Arrange and Roast
Spread the Brussels sprouts out on your lined baking sheet, cut side down (this helps them brown beautifully). Give them space—crowded sprouts steam, and you want them golden and crisp. Pop them in the oven for 20–25 minutes, making sure to flip them halfway through so both sides get their share of caramelization.
Step 4: Dress with Balsamic Vinegar and Honey
While the sprouts are still piping hot, transfer them into a big serving bowl. Drizzle over the balsamic vinegar and honey, and gently toss everything together. The heat will help the mix cling to every nook, infusing each piece with that signature tangy-sweet flavor of Roasted Brussels Sprouts with Balsamic Vinegar and Honey.
Step 5: Add Finishing Touches and Serve
If you’re feeling fancy, now’s the moment for a sprinkling of toasted almonds and grated Parmesan. These finishing touches elevate the dish to dinner-party-worthy status. Serve them up warm, and watch them disappear.
How to Serve Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Garnishes
A handful of toasted sliced almonds gives every bite a delightful crunch, and a light snowfall of grated Parmesan brings a nutty, salty richness that plays so well with the dish’s sweet-tangy glaze. For a pop of color, try dusting the top with fresh herbs like chopped parsley or a light scattering of pomegranate seeds during the holidays.
Side Dishes
Roasted Brussels Sprouts with Balsamic Vinegar and Honey complements everything from roasted chicken to glazed salmon or a juicy steak. They also shine alongside vegetarian mains like risotto, savory pies, or a hearty grain bowl. Their bold, bright flavors cut through richer dishes and bring balance to the whole plate.
Creative Ways to Present
Consider serving these sprouts as part of a warm autumn salad: just toss them over greens with goat cheese and extra nuts. They’re also fantastic piled onto crostini or toast points as a fun appetizer. Don’t be afraid to get creative—this recipe is far from a plain side and absolutely shines front and center!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Brussels Sprouts with Balsamic Vinegar and Honey can be stored in an airtight container in the fridge for up to 4 days. They’ll lose a bit of their initial crispness but will still pack tons of flavor.
Freezing
If you’re planning to freeze, cool them completely first, then transfer to a freezer-safe container. While the texture may soften after thawing, the sprouts will keep for up to 2 months this way. Perfect for prepping ahead when you want a taste of something special later in the season.
Reheating
For the best texture, reheat Roasted Brussels Sprouts with Balsamic Vinegar and Honey in a hot oven or skillet; this helps restore some of that coveted crispness. The microwave works for speed, but a quick stint at 400°F for 5–8 minutes does wonders in refreshing their texture and flavor.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Fresh is best for maximum crisp and caramelization, but in a pinch, you can use thawed frozen Brussels sprouts. Be sure to pat them as dry as possible and expect the results to be a bit softer.
Is there a vegan alternative to honey?
Absolutely! Maple syrup makes a fantastic substitution if you want a vegan version, lending a similar sweetness and depth that complements the balsamic vinegar beautifully.
What if I don’t have parchment paper?
No problem—just brush your baking sheet with a little extra olive oil to help prevent sticking and promote browning. Foil works too, although the sprouts may brown a touch more where they contact the foil.
Can I add other vegetables?
Definitely! Try adding halved baby carrots, cauliflower florets, or even sweet potatoes cut into small cubes. Give them a head start if needed, as some veggies may take a bit longer to cook through.
How do I make the sprouts extra caramelized?
For that deep, golden perfection, roast your sprouts a minute or two longer, keeping an eye on them to catch that magical point where crispy edges meet tender centers. You can also finish them under the broiler for 1–2 minutes for an extra punch of color.
Final Thoughts
Roasted Brussels Sprouts with Balsamic Vinegar and Honey are a total game-changer, transforming everyday veggies into a crowd-pleasing favorite. I hope you’ll give this easy, flavorful side a try and discover just how addictive Brussels sprouts can be. Happy roasting!
Print
Roasted Brussels Sprouts with Balsamic Vinegar and Honey Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Vegetarian
Description
Enjoy the delicious combination of roasted Brussels sprouts with a sweet and tangy balsamic vinegar and honey glaze. This easy-to-make side dish is perfect for any occasion and will have everyone asking for seconds!
Ingredients
Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Balsamic Glaze:
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Optional Toppings:
- 2 tablespoons toasted sliced almonds
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts: In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper until coated.
- Roast: Spread Brussels sprouts on the baking sheet, cut side down. Roast for 20-25 minutes, flipping halfway, until golden and tender.
- Glaze: Transfer roasted Brussels sprouts to a bowl, drizzle with balsamic vinegar and honey, toss gently to coat.
- Serve: Sprinkle with almonds and Parmesan if desired. Serve warm.
Notes
- Add a pinch of red pepper flakes for extra heat.
- For more caramelization, roast the Brussels sprouts a few minutes longer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
