These easy Honey Roasted Brussels Sprouts with balsamic are roasted at a high temperature until slightly crisp and golden brown. Tossed in a sweet and tart balsamic vinegar and honey sauce that really makes these Brussels sprouts extra delicious! These delicious Brussels sprouts are naturally gluten-free and paleo and the perfect side dish on Thanksgiving or for any dinner meal.
It’s always a challenge to decide on the perfect crowd-pleasing side dish for the holidays, but if are a Brussels sprouts lover, this will become the only recipe you’ll make them with! And if you aren’t a Brussels sprouts fan…no problem! You will become a definite Brussels sprouts believer after you try them this way!
These Roasted Balsamic and Honey Brussels Sprouts are a super delicious and healthy side dish for Thanksgiving or any dinner! Perfect as a side dish during the holidays or even a busy weeknight. They are so easy to make and are so tasty that they’re guaranteed to please your pickiest guests! Goes great with our Italian Sausage Stuffing or our Slow-Roasted Turkey Wings.
Why you’ll love these Brussels Sprouts with Balsamic Honey
- Only 5 ingredients
- Perfect side dish for any meal!
- Gluten-Free
- Paleo
- Easy to put together and is full of health benefits.
- Brussels sprouts are an excellent source of vitamins, minerals, and antioxidants that help protect the body from disease.
- The balsamic vinegar adds a tangy flavor while also providing anti-inflammatory properties.
An Italian Thanksgiving Menu
This is another recipe in our Italian Inspired Thanksgiving Menu series. We recently shared our Best Ever Italian Sausage Stuffing (this is the recipe I grew up on in my very Italian family!!) You have to try our Pancetta Cornbread and also our Roasted Butternut Squash and Pumpkin Lasagna. Italian Cranberry Sauce is too delicious to miss! A fabulous Italian inspired dessert is our Amaretti Almond Pumpkin Pie...it’s so good!!
I am telling you from personal experience that I have served this at quiet a few Thanksgiving and other feasts. It has converted the ones that never liked Brussels sprouts to going back for seconds!!
It is all in the method of roasting them. Check on them after about 10 minutes in the oven and give them a turn if they seem like they are already browning. By checking on them and giving them some love and attention, they will turn out tender and have a nice and crispy outside. All your guests will be super impressed with this no-fuss and really delicious side dish recipe!
Ingredients
- brussels sprouts
- extra virgin olive oil
- salt
- balsamic vinegar
- honey
How do you make roasted Brussels sprouts?
They are roasted at a high temperature until slightly crisp and golden brown. Tossed around in sweet and tart balsamic vinegar and honey make these Brussels sprouts extra delicious!
- Set the oven to 425F. Line a baking tray with parchment paper or foil paper.
- Toss the Brussels sprouts with olive oil and salt.
- Transfer to the baking tray and bake about 20 minutes.
- When ready, toss in bowl with the balsamic vinegar and honey.
- To make these Brussels sprouts vegan, sub the honey for maple syrup.
The secret to why they are so addictive is roasting at very high heat and an irresistible sauce!
How do you make these roasted Brussels sprouts keto friendly?
- Sub out the balsamic vinegar for red wine vinegar
- Sub out the regular honey for a keto friendly honey
Here they are perfectly roasted and that irresistible honey balsamic drizzle.
Substitutions and Variations
- For a vegan-friendly version, substitute the honey with maple syrup or agave nectar.
- If you’re not a fan of balsamic vinegar, try using apple cider vinegar instead.
- Add some extra flavor by sprinkling red pepper flakes on top before roasting.
- Or add chopped nuts such as almonds or walnuts for added crunch.
- For a low-carb option, omit the honey and skip the balsamic vinegar altogether.
- You can also add bacon to the mix if you’re feeling adventurous.
Expert Tips:
- If you can get organic sprouts, try to use them, if possible.
- Be sure to always wash them before cooking.
- Check out the outer layer of the sprout before cooking them up. Sometimes you have to peel away some of them because they’re discolored or wilted.
- For this recipe they are cut in half, but feel free to cook them whole if that’s how you like them.
Recipe FAQ’S
-Make sure you’re using fresh, firm sprouts that have not been sitting out too long. If they have started to go limp or discolored, it will be harder to get them crisp.
-Be sure to spread the sprouts out on the baking sheet in one single layer so they have plenty of room to crisp up.
-Make sure you’re preheating the oven to a high temperature (400 degrees F or higher) and cooking your sprouts for long enough (15 minutes or more).
-Adding a bit of honey or some other sweetener can help to counteract the bitterness in roasted brussel sprouts.
-You can also season the sprouts with salt and pepper, as well as garlic powder or onion powder, which will bring out their natural sweetness.
-Make sure you don’t overcook them.
More recipes like this one:
- Easy Cranberry Orange Sauce
- Easy Recipe for Turkey Stock (Homemade)
- Instant Pot Mashed Potatoes
- Easy Apple Gin Cocktail
Find me on Pinterest for more great recipes! I am always pinning :)!
Happy Holidays, my dear friends! SO grateful for ALL of you all these years! XO
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Brussels Sprouts with Balsamic Honey
Ingredients
- 2 pounds brussels sprouts halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, and salt.
- Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
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