Perfectly tender and caramelized Honey Balsamic Brussels Sprouts are a tasty side dish for any warm and cozy fall dinner.
Isn’t seasonal produce just the best?! Especially when it’s fall and brussels sprouts are in season!!
This is quite possibly my favourite side dish! And my favourite way to eat all the brussels sprouts right now – caramelized with balsamic vinegar and honey.
It’s sweet and tangy perfection (that also happens to be super easy to make, gluten-free, vegan possible and crazy delicious) and well besides just about anything.
Friends, you have to try these Brussels sprouts!!
I mean, the brussels sprout is everyone’s favourite love-to-hate-it vegetable. I guess these little cabbages kind of look like a science experiment gone wrong… especially when the grocery store insists on putting these tiny gems right beside the enormous heads of green cabbage in the produce aisle. It seems a little weird.
Then, if you are able to get over the teeny tiny cabbage thing, it’s how on earth do I cook this and actually make it taste good?
I hear ya – the struggle is real. And that was definitely me! Yep. For the first twenty-something years of my life, I had that same sprout-a-phobia. And I had no idea what to do from there.
But then, around 2 years ago, my brussels sprout dreams were answered – roasting!!
MORE ABOUT THIS HONEY BALSAMIC BRUSSELS SPROUTS RECIPE…
Roasted brussels sprouts are quite possibly the BEST kind of brussels sprout. All caramelized and tender and seasoned to perfection. And it’s probably the easiest way to cook them as well.
This recipe is adapted from my Balsamic Honey Roasted Vegetables recipe – the same idea, the same type of seasoning, but with a different selection of vegetables.
Side note: My life isn’t complete without roasted veggies all the time. Especially in the fall/winter when the oven can make my kitchen super cozy and warm.
Here, about one and a half pounds of sprouts should do it. This gives a decent-sized side dish for 4 people or an obnoxious-sized side dish for 2 people… which is definitely the size we opt for in this kitchen.
And yeah, so easy to make. Not to mention gluten-free, dairy-free and vegetarian too. The trimmed and halved sprouts get tossed with some sliced onion, which is optional but highly recommended.
Then everyone gets tossed in a little oil, salt and pepper and arranged nicely on a baking sheet to roast away.
Midway through the roasted the sprouts and onions get drizzled with balsamic vinegar and honey (or maple for a completely vegan option too!). The balsamic and honey makes these guys so sweet and tangy and caramelized.
My favourite part of this side dish, though? The super crispy stray leaves. The ones that are always seasoned perfectly and so delicious. Like a kale chip but a brussels sprout. I don’t share those with anyone. They’re too good!!
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Honey Balsamic Brussels Sprouts
- Total Time: 45 minutes
- Yield: 2-4 1x
Description
Perfectly tender and caramelized Honey Balsamic Brussels Sprouts are a tasty side dish for any warm and cozy fall dinner. This Brussels sprout recipe is easy to make, gluten free, dairy free, vegan possible and so very delicious.
Ingredients
- 1 1/2 lbs brussels sprouts (about 3–4 cups), trimmed and halved
- 1 cup red or white onion, sliced or chopped (1 small onion)
- 1 tablespoon oil (I like avocado oil for roasting)
- 1/4 teaspoon fine sea salt, or to taste
- Fresh ground pepper, to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper or a baking mat.
- Transfer the trimmed Brussels sprouts and onions to the baking sheet. Drizzle with 1 tablespoons of oil – enough just to lightly coat each veggie piece when gently tossed. Season with salt and pepper.
- Roast in the bottom half of the oven for about 20 minutes.
- Remove the pan from the oven, gently toss the vegetables using a spatula to make sure they aren’t sticking to the pan. Drizzle balsamic and honey, gently tossing again to make sure all Brussels sprouts get some of that balsamic and honey.
- Continue to roasted for another 10-15 minutes until the Brussels sprouts are very tender and nicely caramelized.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
I haven’t made brussel sprout in awhile, thanks for the reminder!! D might eat them this way too!
Hope you like them, Amanda!
These sound so delicious! Brussels sprouts are one of my favorite fall veggies, especially roasted!
I can totally see why this is your favourite side dish! I’m with you, roasting Brussels sprouts definitely takes them to the next level and I really love your tasty preparation!
Thanks, Sonali!
I absolutely love brussels sprouts – although that’s only something I could say in the last few years. I was missing out before I finally tried these as an adult!!
Me too! Isn’t it funny how much our tastebuds can change?! Let me know if you give these sprouts a try, Heather!
Brussels Sprouts are the BEST!! It took me a while before I started liking them [not my favorite when I was younger!] but now I adore those little cabbages! I haven’t cooked them in ages though [my hubby can’t stand the smell]. I think I’m going to have to buy him a mask though so I can whip this recipe up!
Brussels Sprouts are the best! That’s so funny about the mask – either way I hope you have a chance to try this recipe!