Honey Balsamic Brussels Sprouts

Brussels sprouts often get a bad reputation, but when roasted to crispy perfection and coated in a sweet and tangy honey balsamic glaze, they become an irresistible side dish. These Honey Balsamic Brussels Sprouts strike the perfect balance between sweet, savory, and slightly tangy, making them ideal for holiday meals, dinner parties, or even a quick weeknight side.

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Why You’ll Love This Recipe

• Perfect Texture: Roasting brings out a deep caramelization while keeping the sprouts crispy on the outside and tender on the inside.
• Balanced Flavor: The balsamic glaze adds a rich, slightly tangy sweetness that complements the natural earthiness of Brussels sprouts.
• Quick and Easy: Ready in just 30 minutes with a handful of simple ingredients.
• Healthy & Nutritious: Brussels sprouts are packed with fiber, antioxidants, and essential vitamins.

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Essential Tools & Equipment

To make the best roasted Brussels sprouts, you’ll need:

• Baking sheet – Ensures even roasting and crispiness.
• Sharp knife – For trimming and slicing the Brussels sprouts.
• Mixing bowl – Helps evenly coat the sprouts in oil and seasoning.
• Small saucepan – For making the balsamic glaze.
• Spatula or tongs – To toss the sprouts with the glaze before serving.

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Ingredients

For the Brussels Sprouts:

• 1 lb Brussels sprouts, stems removed and halved
• 1 tbsp avocado oil (or olive oil)
• ½ tsp sea salt
• ½ tsp freshly ground black pepper

For the Balsamic Sauce:

• 2 tbsp extra virgin olive oil
• 2 tbsp honey
• 4 tbsp balsamic vinegar
• 2 cloves garlic, grated

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Step-by-Step Directions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). A high roasting temperature ensures the sprouts caramelize and develop a crispy exterior.

2. Prepare the Brussels Sprouts

• Trim the stems and remove any damaged outer leaves.
• Slice the Brussels sprouts in half lengthwise.
• Spread them out on a large baking sheet in a single layer.
• Drizzle with avocado oil, then season with sea salt and black pepper.
• Toss the sprouts to coat evenly, then arrange them cut-side down for maximum crispiness.

3. Roast the Brussels Sprouts

• Place the baking sheet in the preheated oven.
• Roast for 18-20 minutes or until the sprouts are deep golden brown and crispy.
• Halfway through roasting, give the baking sheet a quick shake to ensure even cooking.

4. Make the Balsamic Glaze

• While the sprouts are roasting, heat a small saucepan over medium heat.
• Add olive oil, honey, balsamic vinegar, and grated garlic.
• Stir well to combine and bring to a gentle simmer.
• Let the mixture simmer for 5 minutes, stirring occasionally. It should slightly reduce and thicken.
• Remove from heat and allow the glaze to cool.

5. Toss and Serve

• Once the Brussels sprouts are roasted, transfer them to a serving dish.
• Drizzle with the honey balsamic glaze and toss to coat evenly.
• Serve immediately while warm.

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Tips for Success

• Don’t Overcrowd the Pan: Brussels sprouts need space to roast properly. If they’re too close together, they will steam rather than crisp.
• Use Fresh Brussels Sprouts: Fresh, firm Brussels sprouts will yield the best texture and flavor.
• Roast Cut-Side Down: This helps develop a deep golden-brown caramelization.
• Adjust Sweetness: If you prefer a less sweet glaze, reduce the honey slightly.

Serving Suggestions

1. Roast Chicken

The crispy texture and tangy sweetness of these Brussels sprouts pair well with roast chicken. Serve them alongside a simple herb-roasted chicken for a balanced meal.

2. Grilled Salmon

Salmon’s rich, buttery flavor works beautifully with the acidity of balsamic vinegar. A lemon-herb grilled salmon fillet makes an excellent main dish to complement these sprouts.

3. Pork Chops

The slight sweetness of the honey balsamic glaze enhances the flavor of seared or roasted pork chops. The combination creates a well-rounded dish with contrasting textures and flavors.

4. Steak

For a hearty meal, pair these Brussels sprouts with a perfectly seared steak. The sprouts add a light, slightly sweet contrast to the richness of the meat.

5. Mashed Potatoes

The creaminess of mashed potatoes provides a nice contrast to the crispy sprouts, making for a satisfying side dish combination. Try garlic mashed potatoes for extra flavor.

6. Quinoa or Rice

For a lighter, plant-based meal, serve the Brussels sprouts over a bowl of quinoa or rice. The grains absorb the balsamic glaze, adding even more depth to the dish.

7. Holiday Stuffing

For Thanksgiving or holiday meals, these Brussels sprouts can be served alongside stuffing, adding an extra layer of flavor and texture to the traditional side dish.

8. Crispy Tofu

If you prefer a vegetarian protein option, crispy tofu pairs well with these Brussels sprouts. The balsamic glaze complements the tofu’s neutral flavor, creating a delicious plant-based meal.

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Common Mistakes to Avoid

Even though this recipe is simple, there are a few common mistakes that can affect the final result. Avoiding these pitfalls will ensure perfectly crispy, flavorful Brussels sprouts every time.

1. Overcrowding the Pan

One of the biggest mistakes is placing too many Brussels sprouts on a single baking sheet. When they are too close together, they steam instead of roast, leading to a soft texture instead of crispy edges. To ensure even caramelization, spread them out in a single layer, leaving space between each piece.

2. Not Roasting at a High Enough Temperature

A common reason for soggy Brussels sprouts is roasting at too low a temperature. 400°F (200°C) or higher is ideal for achieving golden-brown, crispy sprouts. If the temperature is too low, they will cook slowly and become mushy rather than crispy.

3. Skipping the Cut-Side Down Step

For the best caramelization, always place the Brussels sprouts cut-side down on the baking sheet. This allows the flat surface to develop a deep golden-brown crust while keeping the inside tender.

4. Using Too Much or Too Little Oil

Using too much oil can make the sprouts greasy, while too little oil can cause them to dry out. About one tablespoon per pound of Brussels sprouts is a good balance to ensure even roasting without excess grease.

5. Burning the Garlic in the Sauce

Garlic can burn quickly, leading to a bitter taste. When making the balsamic glaze, cook the garlic over medium-low heat and stir frequently to prevent scorching. If needed, you can remove the sauce from the heat slightly earlier to avoid overcooking.

6. Adding the Glaze Too Soon

Some people make the mistake of tossing the Brussels sprouts in the balsamic glaze before roasting. This results in a soggy texture because the sugars in the honey and balsamic vinegar caramelize too early. Instead, roast the sprouts first and then toss them in the glaze right before serving.

7. Not Seasoning Properly

While the balsamic glaze adds a lot of flavor, seasoning the Brussels sprouts before roasting is essential. Adding salt and pepper before they go into the oven enhances their natural flavors and ensures a well-balanced dish.

8. Using Pre-Cut Brussels Sprouts

Pre-cut or pre-packaged Brussels sprouts often dry out more quickly in the oven. Fresh, whole Brussels sprouts that you trim and cut yourself will yield a much better texture and flavor.

By avoiding these common mistakes and following the recommended serving pairings, you can ensure that your Honey Balsamic Brussels Sprouts turn out perfectly every time. Whether served with roasted meats, plant-based dishes, or holiday favorites, this recipe is a great addition to any meal.

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Tips for the Best Brussels Sprouts

1. Use Fresh Brussels Sprouts

Fresh, firm Brussels sprouts will give you the best texture and flavor. Avoid using frozen Brussels sprouts, as they contain excess moisture and won’t crisp up as well.

2. Cut the Brussels Sprouts Evenly

For even cooking, try to slice the Brussels sprouts into uniform halves. If some sprouts are much larger than others, quarter them to ensure everything roasts evenly.

3. Roast on a Preheated Baking Sheet

For extra crispiness, place the baking sheet in the oven while it preheats. Adding the Brussels sprouts to a hot pan helps them start roasting immediately and reduces cooking time.

4. Adjust the Sweetness and Acidity

If you prefer a slightly tangier flavor, reduce the honey or add an extra splash of balsamic vinegar. For a sweeter glaze, add an additional teaspoon of honey.

5. Add a Crunchy Topping

For extra texture, sprinkle toasted nuts or seeds, such as sliced almonds, pecans, or pumpkin seeds, over the Brussels sprouts before serving.

6. Experiment with Seasonings

While salt and pepper provide a simple, classic flavor, you can enhance the dish by adding smoked paprika, red pepper flakes, or fresh herbs like thyme or rosemary.

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Storage and Reheating Instructions

Storing Leftovers

Brussels sprouts are best enjoyed fresh, but if you have leftovers, store them properly to preserve their flavor and texture.

• Refrigerator: Store leftover Brussels sprouts in an airtight container for up to 2-3 days.
• Freezing: While you can freeze them, they may lose their crispiness when reheated. If freezing, store in an airtight freezer-safe container for up to 2 months.

Reheating Methods

To restore the crispiness of the Brussels sprouts, reheat them using one of the methods below.

• Oven: Preheat the oven to 375°F (190°C). Spread the Brussels sprouts on a baking sheet and reheat for 5-7 minutes until warmed through and crispy.
• Air Fryer: Heat at 350°F (175°C) for 3-5 minutes, shaking the basket halfway through.
• Stovetop: Reheat in a pan over medium heat with a small amount of oil, stirring occasionally until heated through.
• Microwave: If in a hurry, reheat in the microwave for 30-second intervals. However, this method will not retain crispiness.

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Frequently Asked Questions (FAQs)

1. Can I Make This Recipe in an Air Fryer?

Yes. To air-fry Brussels sprouts, preheat the air fryer to 375°F (190°C). Toss the sprouts in oil, salt, and pepper, then air-fry for 12-15 minutes, shaking the basket halfway through. Once crispy, toss with the balsamic glaze.

2. What Can I Use Instead of Honey?

If you prefer a different sweetener, you can substitute:

• Maple syrup – For a deeper, caramel-like sweetness.
• Agave syrup – A vegan alternative with a mild sweetness.
• Brown sugar – A less liquid alternative that still adds richness.

3. Why Are My Brussels Sprouts Mushy?

Mushy Brussels sprouts can happen for several reasons:

• Overcrowding the baking sheet causes steaming instead of roasting.
• Roasting at too low a temperature doesn’t allow proper caramelization.
• Adding the glaze before roasting instead of after can make them too wet.

4. Can I Make the Balsamic Glaze in Advance?

Yes. The balsamic glaze can be made ahead of time and stored in the refrigerator for up to one week. Warm it slightly before tossing it with the roasted Brussels sprouts.

5. How Can I Make This Recipe Vegan?

To make the recipe fully vegan, simply swap the honey for maple syrup or another plant-based sweetener. The rest of the ingredients are naturally vegan.

6. Can I Use Frozen Brussels Sprouts?

While you can use frozen Brussels sprouts, they won’t get as crispy as fresh ones due to their higher water content. If using frozen, pat them dry after thawing and roast at a slightly higher temperature (425°F or 220°C) to help evaporate excess moisture.

7. Can I Add Other Vegetables?

Yes, you can roast Brussels sprouts with other vegetables such as carrots, sweet potatoes, or red onions. Just make sure to cut them into similar-sized pieces so they cook evenly.

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Final Thoughts

These Honey Balsamic Brussels Sprouts are a simple yet flavorful way to elevate a classic vegetable. With their crispy texture and rich glaze, they are a great addition to any meal, whether served with roasted meats, plant-based dishes, or holiday spreads. By following the tips and avoiding common mistakes, you’ll achieve perfectly roasted Brussels sprouts every time.

If you try this recipe, let me know how it turned out. Enjoy!