Brussels sprouts don’t have to be boring! In fact, when roasted to perfection and drizzled with a rich, tangy balsamic-honey glaze, they become a standout side dish that’s hard to resist. This Honey Roasted Brussels Sprouts recipe is all about getting that perfect balance of crispy, caramelized exteriors and tender, juicy insides, finished off with a sweet-and-savory glaze that will have you coming back for seconds.
Table of Contents
Ingredients needed
You only need a handful of simple ingredients to make this recipe:
- Brussels Sprouts – look for sprouts that are all roughly the same size so that they will roast evenly.
- Olive Oil – extra-virgin is preferred. You can also use any other neutral oil that you may have on hand, like canola, vegetable, or sunflower oil.
- Honey + Balsamic Vinegar – reduces to a lovely, syrupy glaze for your finished dish. You can swap the honey for maple syrup. You can also try different vinegars, like red wine vinegar or apple cider vinegar, but note that they will be a bit more tangy, so you may want to use less.
- Butter – This helps the glaze because rich and syrupy.
- Red Pepper Flakes – optional.
- Lemon Zest – optional. But it adds a delightful tart, fresh taste to your roasted brussels sprouts.
How to make honey roasted brussels sprouts
Step 1
Prep the brussels sprouts
- Start by trimming the brown ends off the Brussels sprouts, then slice them in half.
- Tip: Make sure to spread the Brussels sprouts in a single layer on your baking sheet. This ensures they roast evenly and get nice and crispy.
Step 2
Roast
- Toss the halved Brussels sprouts in olive oil, kosher salt, and freshly cracked black pepper.
- Spread them in a single layer on a baking sheet and roast at 400°F for 25-30 minutes.
- Toss halfway through to ensure they get crispy on all sides!
Step 3
Make the glaze
- In a small saucepan, bring the honey to a simmer over medium-high heat. Reduce the heat to medium-low, stirring often, and cook for 3-4 minutes until the honey turns a rich amber color.
- Remove from heat and whisk in balsamic vinegar and optional red pepper flakes for a little heat.
- Return the saucepan to medium heat, then add the butter and salt.
- Whisk constantly until the glaze thickens slightly, about 3-4 minutes.
Step 4
Drizzle on the glaze
- Once the Brussels sprouts are golden and crispy, drizzle them generously with the balsamic-honey glaze.
- Finish with a sprinkle of lemon zest for a fresh, citrusy kick.
- Serve immediately and enjoy!
How to cook them at different oven temperatures
If you’re preparing another dish in the oven at the same time, you can adjust your oven temperature to match that dish’s cooking temp as follows:
- 350-degree oven for 35 minutes.
- 375-degree oven for 30-35 minutes.
- 400-degree oven for 25-30 minutes.
- 425-degree oven for 25 minutes.
- 450-degree oven for 20-25 minutes.
How to make these in the air fryer
- If you want to make these Balsamic Honey Brussels Sprouts in the air fryer instead, it works just as well. Just heat the air fryer to 380 degrees. Toss the Brussels sprouts with olive oil, then toss in the air fryer basket and cook for 18 minutes, tossing halfway through.
- While cooking, make the honey balsamic glaze as directed. Then place the cooked Brussels sprouts in a bowl and toss with the sauce.
Variations
- Customize the Glaze: If you like your sprouts a little spicier, increase the crushed red pepper flakes or add a dash of cayenne pepper to the glaze for some extra heat!
- Add Bacon: Add some cooked and chopped crispy bacon on top for a smoky treat!
FAQs
I have never had good luck with frozen Brussels sprouts. They hold onto the moisture after freezing and tend to end up soggy. I suggest using fresh sprouts for this recipe.
For the crispiest Brussels sprouts, make sure to toss them with oil right before roasting. If they sit in the oil for any amount of time, they start to become soft. Secondly, make sure to flip the Brussels sprouts so the cut side is down on the sheet pan. This will helps them get extra crispy.
How to make ahead and store
- You can make some elements of this dish ahead, but it is important to cook them fresh for best results. Feel free to cut the Brussels sprouts and store in a zipper bag in the fridge for 2-3 days.
- It’s best to make the honey balsamic glaze right before you plan to serve this dish, because it can thicken too much if it cools.
What to serve with them
These roasted brussels sprouts make a great side dish for holiday dinners like roasted turkey or Brown Sugar & Mustard Glazed Ham.
Or, try serving them with these Pork Chops with Cherry Sauce, Easy Roasted Chicken, One Skillet Chicken with White Wine & Mustard Cream Sauce, or Red Wine Braised Beef Short Ribs.
Erin’s wine pairings
- A light Pinot Noir with bright acidity, cherry notes and earthy notes will compliment the flavors in these Brussels sprouts nicely.
More brussels sprouts recipes
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Full Recipe
Roasted Honey Balsamic Brussel Sprouts
Equipment
Ingredients
- 1½ lb. brussels sprouts
- ¼ cup extra-virgin olive oil
- ½ tsp. kosher salt (plus more)
- Freshly ground black pepper
- 1/3 cup honey
- ⅓ cup balsamic vinegar
- Pinch crushed red pepper flakes (optional)
- 2 Tablespoons unsalted butter
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400 degrees.
- Cut off the brown ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil. Pour them onto a baking sheet and roast for 25-30 minutes, until crisp on the outside and tender on the inside.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color, 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth. Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until the glaze is slightly thickened, 3–4 minutes.
- Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with the lemon zest and serve immediately.
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