Pin it
When Brussels sprouts get roasted and coated with honey and balsamic vinegar, they turn into an amazing side dish. They get nice and crispy on the outside while staying soft inside, and the sweet-sour glaze makes them so good that even people who usually hate Brussels sprouts will want more.
I came across this way of cooking them at a holiday dinner with my family, and now everyone asks for them all the time. Even my nephew, who normally runs away from green food, wanted another helping!
Complete Ingredients Breakdown
- Fresh Brussels sprouts: They give you the best taste and texture - grab ones that are bright green and feel solid when squeezed
- Good olive oil: This helps them get that beautiful golden outside and adds richness
- Local, pure honey: Gives natural sweetness and helps them brown up nicely
- Aged balsamic vinegar: Brings a deep sweet-tangy kick that makes the whole dish better
These items are really special in my cooking. I'm particularly fond of using honey from local wildflowers because it adds subtle flowery hints that work so well with the natural sweetness of roasted sprouts.
Cooking Success Guide
- Getting Ready:
- Cut a bit off the bottom of each sprout and remove any loose outer leaves. Slice the bigger ones in half lengthwise so they'll cook evenly and get more crispy surfaces.
- Oven Technique:
- Arrange your prepped sprouts on an already hot baking sheet in a 450°F oven, making sure the cut sides touch the hot pan directly.
- Mixing Your Sauce:
- As the sprouts are cooking, stir the honey and balsamic together until you get a smooth, shiny mixture that will stick to each piece perfectly.
- Finishing Up:
- Take your nicely browned sprouts out of the oven and mix them right away with your sauce so each one gets fully covered.
Pin it
When I was little, my grandma always called Brussels sprouts "tiny cabbage gifts," and cooking them this way really brings out their amazing flavor. The high heat changes them completely from those mushy boiled things many people remember hating as kids.
Tasty Food Companions
These glazed sprouts go wonderfully with roasted meats, especially a pork loin covered in herbs or prime rib stuffed with garlic. They're also great next to creamy risotto or buttery mashed potatoes, where their crispiness feels nice against the softer textures.
Fun Variations to Try
Spice things up by adding some crushed red pepper, or throw in toasted pine nuts for extra crunch. If you can't have dairy, just skip cheese toppings and use fresh herbs like thyme or rosemary to bring out the natural flavors.
Storing Leftovers
Put any extra sprouts in a sealed container in your fridge for up to three days. To get them crispy again, warm them in a hot oven for 5-7 minutes instead of using the microwave.
Pin it
I've tried tons of Brussels sprouts recipes over the years, but this one always gives me results that could come from a fancy restaurant, making veggies the main attraction at any meal. When you combine high-heat roasting with that perfectly balanced honey-balsamic coating, you end up with something so special that everyone will want more.
Frequently Asked Questions
- → When are Brussels sprouts ready in the oven?
- Check if they’re golden, with crispy outsides and a fork-tender center—20-25 minutes at 450°F should do the trick.
- → Is it possible to make these ahead of time?
- Absolutely! Roast them first, then reheat in the oven. Glaze them with honey balsamic right before serving for best results.
- → What’s the benefit of placing sprouts flat-side down?
- It helps them caramelize better, giving them a tasty golden crust you don’t want to skip.
- → Can I use frozen sprouts instead of fresh?
- Fresh works best. Frozen ones lose texture and don’t get as crispy or flavorful when roasted.
- → How do I store leftovers properly?
- Keep them in the fridge, sealed tightly, for up to 5 days. Warm them in the microwave or oven before enjoying.