Honey balsamic brussels sprouts are an easy side dish with sweet and tangy flavor. First, brussels sprouts are roasted in the oven, then a balsamic sauce is made on the stove and drizzled over top just before serving.
If you like Brussels sprouts, be sure to try my garlic parmesan brussels sprouts recipe next!
Honey Balsamic Brussels Sprouts Overview
Honey and brown sugar make this sauce sweet, while balsamic adds a tangy flavor. The sauce is basically a balsamic reduction which is made by simmering it on the stove for 10-15 minutes until it reduces to a syrup-like consistency. It is then drizzled over the roasted Brussels sprouts.
I made this recipe in the summer while it was very hot outside (I tend to make seasonal recipes ahead of time for this blog) and while they were certainly delicious, I couldn’t help but think that these would be so good served at Thanksgiving or Christmas dinner.
Many of us are cooking Brussels sprouts for those meals and this is a wonderful way to change up the flavor!
Recipe Ingredients
- 2 lbs Brussels sprouts - bottoms sliced off and sliced in half
- ¼ cup olive oil
- 3 minced garlic cloves
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ cup honey
- ½ cup balsamic vinegar
- 2 Tbsp brown sugar
- 1 Tbsp dijon mustard
- ½ tsp red pepper chili flakes
- Freshly grated parmesan cheese - sprinkle over top just before serving (this is optional)
How To Make Honey Balsamic Brussels Sprouts
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and slice the bottoms off of 2 lbs Brussels sprouts. Peel off the outer layer of each one, then slice them in half.
STEP 2: In a large bowl, mix together ¼ cup olive oil, 3 minced garlic cloves, 1 teaspoon salt and ½ teaspoon ground black pepper.
STEP 3: Add the 2 lbs sliced Brussels sprouts to the bowl and toss them with the sauce until evenly coated.
STEP 4: Spread the brussels sprouts onto the baking sheet in a single layer. Bake for 30-35 minutes, tossing half way through, or until edges are crispy and also soft inside when poked with a fork.
STEP 5: While the Brussels sprouts are baking, add ½ cup balsamic vinegar, ¼ cup honey, 2 tablespoon brown sugar, 1 tablespoon dijon mustard and ½ teaspoon red pepper chili flakes to a saucepan. Bring this to a simmer over medium heat, while stirring slowly but constantly. Let simmer until the sauce has thickened to a syrup consistency, about 10 minutes.
STEP 6: Add the Brussels sprouts to a large serving dish and drizzle the balsamic sauce overtop. Sprinkle with freshly grated parmesan cheese (optional). Serve and enjoy.
Recipe Tips
- The brussels sprouts can be cooked to your desired doneness. If you like them a little bit crunchy, then cook them longer.
- Peel off a few individual leaves from the Brussels sprouts and use those too! They’ll create the perfect crispy crunchy pieces, similar to kale chips!
How To Store Leftovers
- Refrigerate - These can be stored in an airtight container in the fridge up to 3-4 days.
- TIP: Brussels sprouts will naturally lose their crispiness when storing leftovers. You can gain that crunch back by adding them to the frying pan, baking them (or using the broiler), or even popping them in the air fryer!
- If you’re okay with softer brussels sprouts, you can also reheat them in the microwave for 1-2 minutes to serve.
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Ingredients
- 2 lbs Brussels sprouts - bottoms sliced off and sliced in half
- ¼ cup olive oil
- 3 minced garlic cloves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup honey
- ½ cup balsamic vinegar
- 2 tablespoon brown sugar
- 1 tablespoon dijon mustard
- ½ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Wash and slice the bottoms off of 2 lbs Brussels sprouts. Peel off the outer layer of each one, then slice them in half.
- In a large bowl, mix together ¼ cup olive oil, 3 minced garlic cloves, 1 teaspoon salt and ½ teaspoon ground black pepper.
- Add the 2 lbs sliced Brussels sprouts to the bowl and toss them with the sauce until evenly coated.
- Spread the brussels sprouts onto the baking sheet in a single layer. Bake for 30-35 minutes, tossing halfway through, or until edges are crispy and also soft inside when poked with a fork.
- While the Brussels sprouts are baking, add ½ cup balsamic vinegar, ¼ cup honey, 2 tablespoon brown sugar, 1 tablespoon dijon mustard and ½ teaspoon red pepper chili flakes to a saucepan. Bring this to a simmer over medium heat, while stirring slowly but constantly. Let simmer until the sauce has thickened to a syrup consistency, about 10 minutes.
- Add the Brussels sprouts to a large serving dish and drizzle the balsamic sauce overtop. Sprinkle with freshly grated parmesan cheese (optional). Serve and enjoy.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Sonja stanley says
My Dijon mustard got all clumpy. Is it supposed to??!
Andi says
Hello. There will be a bit of texture to the sauce (you can see it in my photos), it should be a maple syrup like consistency. But if the sauce got too clumpy or thick it may have been simmering too long on the stove.