Honey Balsamic Brussels Sprouts

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 sprout 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 insist 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 vegetable.

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.

Mid-way 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!!

Honey Balsamic Brussels Sprouts

• Author: Rebecca | NOURISHED. the blog
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 2-4 1x

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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.

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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

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Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper or a baking mat.
2. 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.
3. Roast in the bottom half of the oven for about 20 minutes.
4. 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.
5. Continue to roasted for another 10-15 minutes until the Brussels sprouts are very tender and nicely caramelized.
6. Serve immediately.

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