That Skinny Chick Can Bake
Honey Balsamic Brussels Sprouts | Turn these dreaded vegetables into one amazing side dish!

Honey Balsamic Brussels Sprouts

Home » 160+ Side Dishes » Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts turn this dreaded veggie into a spectacular side dish! These Brussels sprouts are roasted until tender, then tossed in a  terrific balsamic

Honey Balsamic Brussels Sprouts in a white serving bowl

Honey Balsamic Brussels Sprouts

I’d been eyeing the bags of Brussels sprouts for the past couple weeks at one of our higher end markets. Fall had arrived and I was dying to roast up a batch, but they looked so old and sad. I just couldn’t bring myself to purchase them.

So when Melissa’s Produce offered to send me some of their products to review, I jumped at the chance. One of the options was their Brussels sprouts, and the deal was sealed.  Two fresh stalks were shipped overnight and arrived with vibrant green leaves tightly adhered to each mini cabbage-like orb. The quality was superb compared to their grocery store cousins.

I decided to roast a batch and serve Honey Balsamic Brussels Sprouts for dinner that night.

Overhead view Honey Balsamic Brussels Sprouts in a white bowl

How to Roast Brussels Sprouts

Knowing the sprouts on the stalk keep fresher longer, it didn’t bother me to take the extra couple minutes to slice them off their stem. I tossed them in extra virgin olive oil, seasoned with salt, pepper and a pinch of red pepper flakes before roasting them at a high temperature till  just done.

After pulling from the oven, I tossed them with a mixture of oil, balsamic vinegar and honey. So simple and tasty.

I was going to make a shaved salad with the second stalk, but I loved these honey balsamic Brussels sprouts so much that they will make an encore appearance on our table later this week. If your only memory of Brussels sprouts is the mushy, pungent vegetable your mom boiled to death, you’ll definitely want to give them a second chance.

Here a couple of items you may need to make this recipe:

Rimmed Baking Sheet

Kitchen Utility Knife

Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts: how to turn these dreaded vegetables into one amazing side dish!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings

Ingredients

  • 1 stalk Brussels sprouts (sprouts removed from stalk and sliced in half)
  • 2 1/2 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of crushed red pepper flakes, optional
  • 1 tablespoon best quality balsamic vinegar
  • 1 teaspoon honey

Instructions

  1. Preheat oven to 425º.
  2. Toss Brussels sprouts with 1 1/2 tablespoons olive oil. Place on rimmed baking sheet and season with salt, pepper and crushed red pepper flakes, if using. Roast for 20 minutes or till tender, tossing after 10 minutes.
  3. Whisk together remaining 1 tablespoon olive oil, balsamic vinegar and honey. When Brussels sprouts are cooked, add to a serving bowl and toss with balsamic mixture. Serve hot.

Yield: 4 servings

Total time: 25 minutes

Notes

If you use a whole stalk of Brussels sprouts, you may need to double the rest of the ingredients.

 

Brussels Sprouts on the stalk

 

 
Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

19 comments on “Honey Balsamic Brussels Sprouts”

  1. Brussel sprouts with balsamic vinegar makes a regular appearance in this Ninja Baker’s kitchen. I usually steam them but roasting with a bit of EVOO and the red pepper flakes is motivating another method =)

  2. Yeah I feel the same way about the brussel sprouts here in the store. I am always itching to buy them but they rather look,… how should I say, pourri (foul). Wish I could try your brussel sprout version Liz. Hope you had a great weekend!

  3. As a child I hated Brussels sprouts. Now I love them! With the honey they must have tasted heavenly!

  4. I LOVE Brussels sprouts! They sound great:@)

  5. I never buy the Brussels sprouts because I don’t how to cook them. But now I know ! Thanks Liz!

  6. Liz, I think you know how much I love brussels sprouts. . these look perfect!! love the crushed red pepper flakes and balsamic!! Perfection!!

  7. Liz, these are just b-e-a-u-t-i-f-u-l. I love fresh brussels sprouts, roasted in olive oil. Honey and pepper flakes definitely make them taste awesome.

  8. This just may be the recipe to convert me! They look good, but I’ve always been on the border about the taste. Thanks for the recipe.

  9. We’re on the same page today! These look amazing, but then again, I’ve never met a Brussels sprout I didn’t love 🙂

  10. How lucky are you? I love brussels sprouts, roasting them just brings out their natural deliciousness. I’ve never thought to add honey to the balsamic, I bet even the kids liked them!

  11. I love roasted brussels sprouts, that honey balsamic drizzle sounds fabulous!

  12. Pan roasted veggies are my fave and I love using Brussels Sprouts! the honey balsamic dressing sounds amazing. May have to give the veggies a new twist for Thanksgiving. Best wishes and thanks for the inspiration.
    ~denise

  13. Liz, roasted Brussels sprouts are the best – we adore eating them that way!

  14. I am soooo obsessed with Brussels. The best ones are on the stalk. I am going to whip these up for Thanksgiving with my nontraditional steak dinner.

  15. I love brussles sprouts… but never thought to add some sweetness from honey. I bet the sweet and brightness from the balsamic paired beautifully together.

  16. I love the idea of adding a bit of honey to the brussels sprouts and paired with some tangy balsamic vinegar, we’re talking very special indeed.

  17. I haven’t had brussel sprouts in years, these are very tempting!

  18. Those brussels look really good! I was at a farmers market today that had some lame ones, very mushy. Couldn’t bring myself to buy a stalk:( That is a solid recipe for them you got right there.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.