Honey Balsamic Brussels Sprouts
This Honey Balsamic Brussels Sprouts Recipe turns this dreaded veggie into a spectacular side dish! Try these Honey Balsamic Brussels Sprouts on for size! Roasted in the oven until tender, then tossed in a terrific balsamic and honey mixture that complements these mini cabbages perfectly!
Knowing How to Cook Brussel Sprouts makes them much more palatable than those memories from our childhoods. In fact, they’re pretty hard to resist! I’ll provide advice to make you a Brussels sprouts addict, too.
Why You Must Make
I’d been eyeing the bags of Brussels sprouts for the past couple of weeks at one of our higher-end markets. I was dying to roast up a batch, but they looked so old and sad. I just couldn’t bring myself to purchase them. I bided my time until some of these cruciferous vegetables looked fresh and vibrant so I could make this roasted Brussels sprouts recipe.
In the fall, I can find Brussels Sprouts on the stock with vibrant green leaves tightly adhered to each mini cabbage-like orb. But a 1 pound bag served its purpose and I started prepping them by slicing a bit off the stem end and removing any wilted or discolored exterior leaves. Once that was done, the rest was a breeze!
- Roasting vegetables brings out their natural sweetness.
- Even more flavor is added when they’re tossed with an easy vinaigrette after roasting.
- The honey balsamic addition enhances the sweetness and complexity and makes for the best roasted brussels sprouts.
- You can tell your children they are baby cabbages to entice them to try a new vegetable cooked properly!
How to Make
Brussels sprouts and other related vegetables like broccoli, cabbage, and cauliflower should not be overcooked. The color turns more gray than green and cooking too long will cause them to get mushy, not to mention stinky. More on that later.
- Start with high heat, 425-450º. Depending on their size, you may need to cut all or some of the Brussels sprouts in half.
- Next, toss the sprouts with some olive oil, just enough for a light coating.
- The seasonings come next. A sprinkling of kosher salt and freshly ground pepper are a given, but you can shake things up with some minced garlic or shallots, Creole seasoning, red pepper flakes, and on and on.
- Place them in a single layer on a baking sheet. Crowding won’t let them roast properly and caramelizing, not steaming is the goal.
- Roasting time is dependent on the size of your vegetables. I roasted these for 10 minutes, then gave them a stir and roasted for about 10 more minutes. They should still be a nice bright green. Use a sharp knife and insert into a few of the sprouts to make sure they are tender. It’s OK to have a little resistance, as that is better than mushy!
- Toss the warm veggies in a vinaigrette to impart even more flavor before serving. A drizzle of aged balsamic vinegar is a simple alternative to finish them off.
Raw, trimmed sprouts – Tossed with oil and seasonings – Roasted to perfection
Frequently Asked Questions
If you buy a stalk of sprouts, cut them off the stem, then before you slice them in half, trim any scraggly ends straight across. If you buy a bag of Brussels sprouts, remove any wilted leaves and trim the stem ends. The end usually gets dried out in those mesh bags and a simple trim makes them more palatable.
Generally, it’s best to reheat the same way you cooked a dish in the first place. So instead of roasting at high heat, preheat your oven to 350º and warm them for 5-10 minutes. Though I microwave them in a pinch (like when I’m hungry!!!), microwaving steams them instead of crisping them.
Yes, there are numerous benefits to eating Brussels Sprouts. Besides being full of soluble fiber, they’re also a good source of certain vitamins. Here is a list of all the pros of incorporating Brussels sprouts into your diet:
They’re a terrific source of Soluble Fiber which aids digestion by providing the bulk to move through the digestive tract. But beware of the digestive side effects from overindulging like bloating and gas!
Full of Vitamin K, C, A along with Folate and Manganese. Note that Vitamin K needs to be avoided while on the blood thinner Coumadin as it can skew the blood levels needed for accurate dosing.
They also contain Antioxidants that promote good health and lower the risk of certain chronic diseases and could possibly lower the risk of certain cancers. Studies have shown they may help maintain healthy
Blood Sugar Levels. The high fiber helps slow the absorption of sugar into the bloodstream.
They also have Omega-3 Fatty Acids, which are not typically found in plant foods. Alpha-linolenic acid is the version found in plants and is used much less efficiently than the Omega-3s in fatty seafood.
They happen to contain compounds that produce hydrogen sulfate when exposed to high heat. This sulfur compound is what makes overcooked Brussels sprouts and other cruciferous vegetables smell stinky like rotten eggs. According to Shirley Corriher, author of Cookwise, use a high heat saute or broil your Brussels sprouts to cook them in the shortest amount of time. Roasting works, too.
This vegetable is named after the capital of Belgium, so the proper spelling is Brussels Sprouts. But over 75% of the population spell it incorrectly.
You May Also Like:
- Roasted Asparagus with Garlic from Kalyn’s Kitchen
- Honey Mustard Roasted Brussels Sprouts
- Oven Roasted Cauliflower
- Roasted Autumn Vegetables
- Honey Balsamic Roasted Carrots
- Roasted Green Beans
- More Vegetable Side Dishes
Honey Balsamic Brussels Sprouts
Honey Balsamic Brussels Sprouts: how to turn these dreaded vegetables into one amazing side dish!
- 1 pound Brussels sprouts
- 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
- Preheat oven to 425º.
- Toss Brussels sprouts with 1 1/2 tablespoons of olive oil.
- Place on a 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.
- Whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey.
- When Brussels sprouts are cooked, add to a serving bowl and toss with the balsamic mixture. Serve hot.
If you use a whole stalk of Brussels sprouts, you may need to double the rest of the ingredients.
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Amount Per Serving: Calories: 86Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 267mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
28 Comments on “Honey Balsamic Brussels Sprouts”
This recipe sounds doable and maybe the honey glaze would convince my family to eat them. Thanks for the tips on keeping the smell to a minimum. Stay safe and well!
This is one of our favorite side dishes! The honey balsamic mixture finish knocks it out of the park!!
I happen to be a fan of Brussels sprouts but only when they are roasted or stir fried. Otherwise they do become a terrible tasting veggie- Your recipe with honey and Balsamic looks delicious.
This was our side dish last night…they were seriously the best.
I love the sweet ingredients with the sprouts. Such a perfect balance of flavors. (Beautiful photo of the sprouts and pomegranate!) ~Valentina
Love brussels sprouts ! And these looks delicious Lizzy! take care
I love Brussels sprouts and this sweet tangy version is calling my name!! Even confirmed Brussels sprouts haters would be converted by these!
I just roasted some last night (plain). They were still good but your combo sounds amazing. All the vegetables that you can roast tend to be good pantry and fridge items, meaning they have a longer shelf life than some. Thanks, Liz!