These Honey Balsamic Brussels Sprouts roast up irresistibly crispy with glossy, sweet tangy edges that make it hard to stop at one bite. They are weeknight-easy yet special enough for a holiday table. Let me show you the simple technique that guarantees beautiful browning every time.
Why You’ll Love This Honey Balsamic Brussels Sprouts
- Crispy outside, tender inside with a caramelized glaze that clings to every leaf.
- Balanced flavor: honey for gentle sweetness, balsamic for bright tang, and a touch of garlic.
- Pantry-friendly ingredients and simple steps with reliable results.
- Versatile side that pairs with chicken, salmon, steak, and veggie mains.
- Make-ahead friendly for holidays or meal prep.
Honey Balsamic Brussels Sprouts Ingredients & Substitutions
- 1 1/2 lb Brussels sprouts, trimmed and halved lengthwise. Swap: quarter extra large sprouts; use baby sprouts for sweeter flavor.
- 2 tbsp olive oil. Swap: avocado oil or melted ghee for high-heat roasting.
- 1 tsp kosher salt, plus more to taste. Swap: use 3/4 tsp fine sea salt if that is what you have.
- 1/2 tsp black pepper, freshly ground.
- 2 tbsp balsamic vinegar. Tip: aged balsamic gives a richer glaze; white balsamic works for a lighter color.
- 1 1/2 tbsp honey. Swap: maple syrup for a vegan option; brown sugar in a pinch.
- 1 tsp Dijon mustard for emulsifying and depth. Swap: whole grain mustard.
- 2 garlic cloves, minced. Swap: 1/2 tsp garlic powder if needed.
- 1/8 tsp red pepper flakes, optional for gentle heat.
- 1 tbsp unsalted butter, optional for glossy finish. Swap: vegan butter or omit.
- 1 tsp lemon zest, optional to brighten.
- 2 tbsp toasted sliced almonds or chopped pecans, optional for crunch. Swap: pumpkin seeds or walnuts.
- Optional for serving: grated Parmesan or crumbled feta.
Step-by-Step Instructions to Make Honey Balsamic Brussels Sprouts
Step 1: Preheat and Prep the Pan
Place a large rimmed baking sheet on the middle rack and preheat the oven to 425°F. A preheated pan helps the sprouts sear on contact.
Step 2: Trim and Halve
Trim tough stem ends and remove any wilted outer leaves. Halve lengthwise so you have a flat cut side that will caramelize nicely.
Step 3: Dry for Maximum Crisp
Pat sprouts very dry with a clean towel. Moisture is the enemy of browning, so take a minute here.
Step 4: Season and Oil
In a bowl, toss sprouts with olive oil, salt, and pepper until every surface is lightly coated. Do not add the honey or balsamic yet.
Step 5: Roast Cut Side Down
Carefully remove the hot pan, add the sprouts cut side down in a single, spaced-out layer, and roast 15 minutes without stirring.
Step 6: Make the Honey Balsamic Glaze
While they roast, whisk balsamic, honey, Dijon, garlic, red pepper flakes, and a pinch of salt in a small saucepan. Simmer 2 to 3 minutes over medium heat until slightly syrupy, then remove from heat.
Step 7: Toss and Finish Roasting
Slide the pan out, drizzle the glaze over the sprouts, and toss to coat. Return to the oven and roast 8 to 12 minutes more, until edges are deeply browned and sticky. For extra sheen, toss with butter and lemon zest off heat.
Step 8: Taste and Serve
Season to taste with salt, add nuts and Parmesan if you like, and serve hot while the edges are at peak crispness.
Tips for Success
- Choose small to medium sprouts for sweeter flavor and even cooking.
- Preheat the pan and place sprouts cut side down to encourage deep caramelization.
- Do not crowd the pan. Use two sheets if needed for proper airflow.
- Add the honey and balsamic after initial roasting to avoid early burning.
- If your glaze thickens too much, whisk in 1 to 2 teaspoons water to loosen.
Variations of Honey Balsamic Brussels Sprouts
- Maple Balsamic: swap honey for pure maple syrup.
- Bacon Lovers: roast 3 slices chopped bacon on the pan first, then add sprouts and toss in the rendered fat.
- Parmesan Crust: sprinkle 1/3 cup grated Parmesan during the last 5 minutes.
- Holiday Sparkle: finish with pomegranate arils and orange zest.
- Air Fryer: cook at 380°F for 12 to 15 minutes, shaking once, then toss with warm glaze.
- Vegan: use maple and skip butter or use plant butter.
Serving Suggestions: What to Pair with Honey Balsamic Brussels Sprouts
- Roast chicken, herb-crusted pork tenderloin, or seared salmon.
- Grain bowls with quinoa, farro, or wild rice plus a dollop of Greek yogurt.
- Steak night side with garlic mashed potatoes.
- Vegetarian mains like creamy polenta, pasta al limone, or mushroom risotto.
- Finish with a squeeze of lemon and a drizzle of extra balsamic for restaurant-style flair.
Storage & Reheating Instructions
Cool leftovers, then store in an airtight container in the fridge for up to 4 days. Roasted sprouts are best fresh, but they reheat well with the right method.
- Oven: 400°F for 6 to 8 minutes on a sheet pan to re-crisp.
- Skillet: medium heat with a touch of oil, 3 to 5 minutes.
- Air Fryer: 360°F for 3 to 5 minutes, shaking once.
- Microwave: 45 to 60 seconds for speed, noting they will soften.
Freezing is possible up to 2 months, though texture softens. Reheat from frozen in a hot oven or air fryer for best results.
Memories Made Around the Table
I first made these for a Sunday roast when my nephew said he did not like Brussels sprouts. The platter came back empty, and he quietly asked for the recipe for his lunchbox. The glaze wins hearts.
FAQs
How do I keep Brussels sprouts from turning bitter?
High heat and proper browning tame bitterness. Choose smaller sprouts, roast cut side down, and finish with a touch of acid and sweetness for balance.
Can I use frozen Brussels sprouts?
Yes, thaw and dry them very well first. Expect slightly softer texture. Air frying helps re-crisp the edges.
Do I have to simmer the glaze?
No, you can whisk it and toss directly, but a quick simmer gives a thicker, clingier finish and deeper flavor.
What balsamic vinegar works best?
A good mid-range balsamic labeled aged or with natural sweetness is ideal. Avoid very cheap, thin balsamic or super syrupy glaze that may burn.
Can I make this ahead?
Roast the sprouts up to 1 day ahead and refrigerate. Reheat on a hot pan and toss with freshly warmed glaze just before serving.
Final Thoughts
With crisp edges, a glossy honey balsamic glaze, and just a few pantry staples, these Brussels sprouts turn any meal into something memorable. Make a batch tonight and watch them disappear.
Honey Balsamic Brussels Sprouts (Crispy + Caramelized)
Equipment
- 1 Large rimmed baking sheet preheated
- 1 Saucepan
- 1 Whisk
- 1 Mixing Bowl
- 1 Spatula or tongs (optional)
- 1 Microplane zester (optional)
Ingredients
Brussels Sprouts
- 1.5 lb Brussels sprouts trimmed and halved lengthwise
- 2 tbsp olive oil
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
Honey Balsamic Glaze
- 2 tbsp balsamic vinegar
- 1.5 tbsp honey
- 1 tsp Dijon mustard
- 2 clove garlic minced
- 0.125 tsp red pepper flakes optional
- 1 pinch salt to taste, optional
Finishing
- 1 tbsp unsalted butter optional, for glossy finish
- 1 tsp lemon zest optional
- 2 tbsp toasted sliced almonds or chopped pecans optional, for crunch
- Optional for serving: grated Parmesan or crumbled feta.
Instructions
Roast the Sprouts
- Place a large rimmed baking sheet on the middle rack and preheat the oven to 425°F. A preheated pan helps the sprouts sear on contact.
- Trim tough stem ends and remove any wilted outer leaves. Halve lengthwise so you have a flat cut side that will caramelize nicely.
- Pat sprouts very dry with a clean towel. Moisture is the enemy of browning.
- In a bowl, toss sprouts with olive oil, salt, and pepper until evenly coated. Do not add the honey or balsamic yet.
- Carefully remove the hot pan, add the sprouts cut side down in a single, spaced-out layer, and roast for 15 minutes without stirring.
Make the Honey Balsamic Glaze
- While sprouts roast, whisk together balsamic, honey, Dijon, garlic, red pepper flakes, and a pinch of salt in a small saucepan. Simmer 2 to 3 minutes over medium heat until slightly syrupy, then remove from heat.
Finish and Serve
- Slide the pan out, drizzle the glaze over the sprouts, and toss to coat. Return to the oven and roast 8 to 12 minutes more, until edges are deeply browned and sticky. For extra sheen, toss with butter and lemon zest off heat.
- Season to taste with salt, add nuts and Parmesan if desired, and serve hot while the edges are at peak crispness.