Honey Balsamic Brussels Sprouts That Taste Like Fall in Every Bite
Honey balsamic brussels sprouts are the side dish you didn’t know you were missing. Crispy, sticky, and packed with rich flavor, they come together fast and disappear even faster. Whether you’re cooking a weeknight meal or planning your holiday table, this recipe delivers that perfect mix of savory and sweet.
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Honey Balsamic Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These honey balsamic brussels sprouts are crispy, sweet, and tangy with a rich glaze that clings to every golden edge. A perfect seasonal side dish ready in 30 minutes.
Ingredients
- 1 lb brussels sprouts, stems removed
- 1 tbsp avocado oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 4 tbsp balsamic vinegar
- 2 cloves garlic, grated
Instructions
1. Preheat your oven to 400F (200C).
2. Slice the brussels sprouts in half and add them to a large baking sheet.
3. Drizzle them with avocado oil and season with sea salt and pepper.
4. Toss to coat and lay them all out cut side down.
5. Roast for 18-20 minutes until golden and crispy.
6. While the brussels sprouts are roasting, make the sauce.
7. Set a small saucepan over medium heat and add olive oil, honey, balsamic vinegar, and grated garlic. Use a whisk to mix everything together.
8. Simmer the mixture on medium-low heat for 5 minutes. Be careful, it may rise quickly when stirred.
9. Take off heat and set aside until ready to use. It will thicken as it cools.
10. Take the brussels sprouts out of the oven and toss them with the balsamic sauce.
11. Serve immediately and enjoy!
Notes
Roast sprouts cut side down for the best caramelization.
Do not coat with glaze before roasting to avoid burning.
You can double the glaze if serving with grains or meats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Crispy on the outside, tender on the inside
- Sweet and tangy glaze made with simple ingredients
- Oven-roasted in under 30 minutes
- Pairs well with meats, grains or plant-based mains
- Great for meal prep and reheats beautifully
- Naturally gluten-free with easy low-carb swaps
- A seasonal favorite for fall and winter menus
Ingredients
You only need a few pantry staples to transform brussels sprouts into something crave-worthy. Make sure to prep everything before you begin roasting.
- 1 lb brussels sprouts, stems removed
- 1 tbsp avocado oil
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 4 tbsp balsamic vinegar
- 2 cloves garlic, grated
This balance of fat, acid, sweetness, and garlic builds flavor in layers. You can even double the sauce if you like it extra sticky. And if you’re serving this with something like our air fryer chicken breast, the sauce makes a great drizzle for that too.
How to Make Honey Balsamic Brussels Sprouts
1. Preheat and prep
Set your oven to 400°F (200°C). Line a baking sheet with parchment if desired for easier cleanup.
2. Slice and season
Cut brussels sprouts in half. Spread them on the baking sheet. Drizzle with avocado oil, season with sea salt and pepper. Toss to coat and flip all sprouts cut side down. This helps them crisp up and caramelize deeply.
3. Roast to golden perfection
Place the sheet in the oven and roast for 18 to 20 minutes until the edges are browned and crispy.
4. Make the balsamic glaze
While the sprouts roast, heat olive oil, honey, balsamic vinegar, and grated garlic in a small saucepan over medium heat. Whisk to combine.
5. Simmer the sauce
Reduce heat to medium-low and simmer for about 5 minutes. It will bubble and thicken slightly. Keep an eye on it so it doesn’t rise too fast. Remove from heat and let it rest while the sprouts finish.
6. Toss and serve
Once the sprouts are roasted, toss them immediately with the warm balsamic glaze. Serve hot and enjoy the sticky, tangy sweetness in every bite.
This dish also pairs wonderfully with seasonal recipes like apple slab pie for a complete fall dinner.
How to Serve Honey Balsamic Brussels Sprouts
These honey balsamic brussels sprouts are a bold, flavorful side that fits right into any fall or winter menu. They shine next to roasted meats like pork tenderloin or herb-crusted chicken, but they’re also strong enough to stand with vegetarian mains like quinoa pilaf or creamy polenta.
For gatherings or holidays, serve them warm in a shallow bowl so the glaze stays thick and coats every bite. You can garnish with shaved parmesan, toasted pecans, or even dried cranberries for extra color and crunch. Pair them with something earthy like our pecan zucchini bundt cake for a stunning seasonal plate.
How to Perfect This Recipe
Getting honey balsamic brussels sprouts just right comes down to a few simple techniques:
- Always roast cut side down
This ensures even browning and that perfect golden crust that people fight over. - Don’t overcrowd the pan
Give the sprouts room to breathe. Crowding traps steam and prevents caramelization. - Simmer the glaze low and slow
Rushing the sauce can burn the honey or turn the vinegar too sharp. Keep the heat moderate and whisk often. - Add the sauce after roasting
Coating raw sprouts in the glaze will make them soggy. Roast first, glaze last. - Taste before serving
Depending on your vinegar and honey, you may want to adjust with a pinch of salt or a dash of lemon for balance.
Want to switch it up? Try drizzling your leftover glaze over roasted carrots or drizzle over our double chocolate zucchini bread for a surprisingly tasty savory-sweet combo.
Common Mistakes to Avoid
Even the best honey balsamic brussels sprouts can flop if these small mistakes creep in. Keep these in mind:
- Skipping the cut side down
You’ll miss out on the caramelized finish if they’re tossed randomly on the pan. - Over-roasting
Too long in the oven dries them out and turns the outer leaves bitter. Start checking at 18 minutes. - Adding sauce too early
Glaze burns quickly at high heat. Always toss with sauce after roasting. - Uneven chopping
Halved sprouts cook evenly. If you leave some whole and others cut, you’ll end up with uneven texture. - Cheap balsamic vinegar
Low-quality vinegar can taste too sour or flat. Use a good one—it makes a huge difference.
Storage and Reheating Instructions
These brussels sprouts store well and reheat beautifully when done right.
- To store
Let them cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. - To reheat
For best texture, reheat in a skillet over medium heat or roast in a 375°F oven for 5–7 minutes. The microwave works, but may soften them. - To freeze
Not recommended. The glaze gets watery and the sprouts lose their bite.
If you’re planning ahead for dinner, the sauce can be made 2 days in advance and stored in the fridge. Just warm it before tossing.
Frequently Asked Questions
Can you eat cranberry sauce on a keto diet?
Traditional cranberry sauce is high in sugar, so it’s not keto-friendly. But keto versions made with sweeteners like monk fruit or erythritol can work. Try making your own or look for sugar-free versions.
What can I substitute for sugar in cranberry sauce?
Use monk fruit sweetener, stevia, or erythritol. These alternatives have little to no effect on blood sugar and still add sweetness without carbs.
How many carbs are in keto cranberry sauce?
Most keto cranberry sauces have about 3 to 5 net carbs per 2-tablespoon serving, depending on the sweetener and whether you include orange zest or juice.
Are cranberries allowed on keto diet?
In moderation, yes. Cranberries are naturally tart and lower in sugar than many fruits. Just watch your portions and skip added sugar.
