Honey Balsamic Brussel Sprouts

Overhead shot of honey balsamic brussels sprouts in white bowl next to bowl of honey and bowl of balsamic glaze.

Course: Vegetable

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 347kcal

Author: Platings and Pairings

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.

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Equipment

Baking Sheet

Ingredients

1½ pound brussels sprouts
¼ cup olive oil extra-virgin
½ teaspoon kosher salt plus more
1/3 cup honey
⅓ cup balsamic vinegar
Pinch crushed red pepper flakes optional
2 Tablespoons butter unsalted
1 teaspoon lemon zest

Instructions

Preheat oven to 400 degrees.
Cut off the brown ends of 1½ pound brussels sprouts and cut in half. Mix them in a bowl with the ¼ cup 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 1/3 cup 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 ⅓ cup balsamic vinegar and Pinch crushed red pepper flakes, if using, and whisk until sauce is smooth. Return saucepan to medium heat, add 2 Tablespoons butter and ½ teaspoon kosher 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 1 teaspoon lemon zest and serve immediately.

Notes

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.

Nutrition