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These caramelized Balsamic Honey Brussels Sprouts are rich, sweet, and tangy all at the same time. This simple recipe turns dreaded brussels sprouts into a dish everyone can’t get enough of.
Perfect as a holiday side dish for Thanksgiving, Christmas, and New Year’s Eve, or as an elegant pre-dinner appetizer. I’ve also shared festive add-ins like cranberries, bacon, and toasted nuts to customize them for any holiday.
I used to wrinkle my nose at brussels sprouts until I discovered that putting a balsamic honey glaze on them makes all the difference! Now they’re one of my favorite sides, and I’ve watched dinner guests go from skeptical to asking for seconds.
Other recipes drizzle raw balsamic vinegar and honey over the sprouts, but that’s always super vinegary and potent. In this recipe we make a simple, thick glaze that perfectly balances the brussels sprouts. The result is crispy edges, tender centers, and a glaze that’s absolutely irresistible.
If you have extra balsamic honey sauce, try it on my Caprese Penne Pasta.
Balsamic Honey Brussels Sprouts Ingredients
Here’s everything you will need to make this recipe and a few important notes too. Keep reading!
- Brussels Sprouts: You’ll want to wash them first by spritzing with white vinegar and rinsing with cool water. Once they’re dry, cut off the end and then in half (long ways).
- Oil: I recommend a neutral, seed oil free option like extra virgin olive oil or avocado oil.
- Balsamic Vinegar: Grab a high-quality balsamic vinegar for the best flavor without excess acidity.
- Raw Honey
- Garlic: Fresh garlic make the sauce taste so good. You’ll want to grate or very finely mince, so it incorporates into the sauce evenly. I do not recommend garlic powder by the way.
- Salt and Black Pepper
How to Make Balsamic Honey Brussels Sprouts
1. Roast the brussels sprouts. Cut the brussels spouts in half and toss them with oil, salt, and black pepper. Bake until crispy, caramelized, and fork tender, then throw them into a large bowl.
2. Make the sauce and toss. In a small saucepan, boil the balsamic vinegar, raw honey, and grated garlic until reduced and thick. Pour that over the roasted brussels sprouts and toss until they’re well coated. Serve immediately.
Find the complete recipe instructions with measurements below.
Helpful Recipe Tips
Even though this Balsamic Honey Brussels Sprouts recipe is simple, these simple techniques will take it from good to absolutely irresistible every single time.
Don’t crowd the brussels sprouts. When you’re baking them it’s important to give them space or they’ll steam instead of getting those beautiful caramelized edges we’re after.
Customize them for the holidays. For Thanksgiving I add dried cranberries and toasted nuts like pecans or walnuts. During the Christmas season I add crumbled bacon and pomegranate seeds. For New Year’s Eve fresh thyme and grated parmesan cheese create a fancy finish.
Perfect Pairings
These Balsamic Honey Brussels Sprouts shine as both an elegant side dish and crowd-pleasing appetizer. During the holidays they’re delicious with ham, turkey, pork, herb roasted chicken, or prime rib because they balance the rich meats with a sweet-tangy moment.
For the complete holiday spread, pair them with appetizers like Cranberry Sauce Meatballs, Bacon Wrapped Dates, or Chicken Sausage Rolls. They also complement creamy dips like Jalapeno Artichoke Dip, Bacon Caramelized Onion Dip, Olive Dip, or my personal favorite, Ricotta Dip with roasted grapes.
When it comes to everyday family dinners, these Brussels sprouts elevate simple meals into something special. They’re particularly wonderful with Lemon Chicken Thighs, French Onion Chicken Bake, Rosemary and Thyme Chicken Thighs, or Apple Butter BBQ Pork Sliders.
Frequently Asked Questions (FAQ’s)
More Holiday Side Dishes To Try
Balsamic Honey Brussels Sprouts
INGREDIENTS
- 2 pounds brussels sprouts
- 3 tablespoons oil - extra virgin olive oil or avocado oil
- ¼ cup balsamic vinegar
- ¼ cup raw honey
- 1 clove garlic - large, grated
- salt and black pepper - to taste preferences
INSTRUCTIONS
- Preheat oven to 425 °F. Line a large sheet pan with parchment paper, set aside.
- Cut the ends off of the brussels sprouts and then cut them in half longways. Add them to a bowl with oil, salt, and black pepper. Toss together until well coated.
- Pour brussels sprouts onto the prepared sheet pan and arrange them so they have space. Bake for 10 to 20 minutes (depending their size), until caramelized and fork tender.NOTE: If crowded they will steam rather than caramelize.
- While the brussels sprouts bake, add to a small saucepan the balsamic vinegar, raw honey, and grated garlic clove. Heat over medium and simmer the sauce 7 to 10 minutes until it becomes thick and reduces.
- When the brussels sprouts have finished roasting, immediately place them back into the bowl from the beginning. Pour over the balsamic honey sauce and carefully toss the brussels sprouts until they are well coated. Serve immediately.
RECIPE NOTES
- Thanksgiving – add dried cranberries and toasted nuts like pecans or walnuts.
- Christmas – add crumbled bacon and pomegranate seeds.
- New Year’s Eve – fresh thyme and grated parmesan cheese.
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 4 days.
- Freezing not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
