Name: Crispy Honey Balsamic Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1.5 pounds Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; to taste Salt and freshly ground black pepper; 2 tablespoons balsamic vinegar; 1.5 tablespoons honey; 1 teaspoon Dijon mustard (optional) (adds brightness); 1 small clove garlic, finely minced (optional) (for savory depth); to taste Red pepper flakes (optional) (for heat)

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I’ve been making these Crispy Honey Balsamic Brussels Sprouts for weeknight dinners and holiday sides for years — they caramelize on the outside, stay tender inside, and the warm honey-balsamic glaze gives them a balance of sweet, tangy, and slightly savory that wins over skeptics. They roast fast, clean up easily, and pair beautifully with rich mains — I often serve them alongside crispy bacon honey roasted potatoes for a comforting, crowd-pleasing plate.

Why you’ll love this dish

This recipe turns humble Brussels sprouts into something irresistible. High oven heat crisps the cut sides, olive oil promotes golden edges, and the quick balsamic-honey reduction clings to each sprout, adding glossy sweetness without making them soggy. It’s perfect for weeknights, potlucks, and holiday tables when you want a vegetable that feels special but is low effort.

“Sweet, tangy, and perfectly crisp — I couldn’t stop eating them. A new favorite for holiday sides.” — home cook review

Roast-and-glaze is a forgiving method: it needs minimal hands-on time and scales well. If you want a sturdier starch on the table, these sprouts pair wonderfully with roasted potatoes and other robust sides like the roasted potatoes companion I use.

How this recipe comes together

This is a simple two-stage process:

Trim, halve, and thoroughly dry the sprouts so they roast instead of steam.
Roast at high heat cut-side down until the edges are dark and crisp (about 20–25 minutes).
While they roast, simmer balsamic vinegar and honey briefly to make a shiny glaze.
Toss the hot sprouts with the warm glaze so it clings and slightly reduces on the vegetables.

You’ll spend most time waiting for the oven; active prep is under 10 minutes. Expect total time around 30 minutes from start to finish.

What you’ll need

1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
1½ tablespoons honey
1 teaspoon Dijon mustard (optional — adds brightness)
1 small garlic clove, finely minced (optional — for savory depth)
Red pepper flakes (optional — a pinch for heat)

Notes: If your sprouts are large, quarter them so pieces are similar in size for even roasting. Swap maple syrup for honey for a deeper flavor, or use sherry vinegar in place of balsamic for a lighter tang.

Step-by-step overview

Prep the sprouts: trim, halve, and dry.
Roast at 425°F (220°C) cut-side down until deeply golden and crisp.
Simmer balsamic and honey to make a glaze; add mustard or garlic if using.
Toss hot sprouts with the warm glaze and serve immediately with an optional sprinkle of red pepper flakes.

Ingredients

(See the quick notes above for substitutions.)

1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
1½ tablespoons honey
1 teaspoon Dijon mustard (optional)
1 small garlic clove, finely minced (optional)
Red pepper flakes (optional)

How to prepare it

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
Trim the stem ends of the Brussels sprouts and cut them in half. Pat completely dry with a towel — moisture prevents crisping.
In a large bowl, toss the sprouts with 2 tablespoons olive oil and a generous pinch of salt and black pepper until evenly coated.
Spread the sprouts in a single layer, cut-side down, on the prepared baking sheet. Avoid overcrowding; give them room to brown.
Roast for 20–25 minutes, turning once halfway, until the cut sides are deeply golden and the outer leaves are crisped. Smaller sprouts may cook faster; start checking at 18 minutes.
Meanwhile, make the glaze: combine 2 tablespoons balsamic vinegar and 1½ tablespoons honey in a small saucepan. Whisk in 1 teaspoon Dijon if using. Bring to a low simmer over medium heat and cook 2–3 minutes until slightly thickened. Remove from heat and stir in the minced garlic if you like a garlicky note.
When sprouts are done, transfer them back to the large bowl or a warm pan and pour the warm glaze over them. Toss quickly so the glaze coats each sprout.
Serve hot with a light sprinkle of red pepper flakes for a touch of heat if desired.

Best ways to enjoy it

These Brussels sprouts work as a side for roast chicken, pork tenderloin, or grilled steak. For a vegetarian plate, add toasted almonds and serve with creamy polenta. They also make a great addition to a warm grain bowl or alongside richer mains like braised short ribs. For a complete weeknight meal, pair with the spicy-sweet protein of hot honey feta chicken.

Keeping leftovers fresh

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven on a baking sheet for 8–10 minutes to re-crisp the edges — avoid microwaving, which makes them soggy. To freeze: flash-freeze roasted sprouts on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and re-crisp in the oven.

Pro chef tips

Dry thoroughly: moisture = steam, which prevents crisping.
Cut-side down: this ensures maximum surface contact for caramelization.
Don’t crowd the pan: give each sprout air to brown. Use two pans if needed.
Make glaze last-minute: the warm reduction clings best to hot vegetables.
If glaze seems too thick, add a teaspoon of water to loosen it; too thin, simmer a bit longer.

Creative twists

Add chopped toasted walnuts and a squeeze of lemon for brightness.
Sprinkle crumbled goat cheese or Parmesan right before serving for richness.
Swap honey for maple and finish with soy sauce for an umami twist.
For a pickled contrast, serve alongside brined bites like easy pickled Brussels sprouts.
Make it vegan by using maple syrup and omitting mustard if it contains non-vegan ingredients.

Common questions

Q: How long do these take from start to finish?

A: Active prep is under 10 minutes; roasting 20–25 minutes. Plan 30–35 minutes total.

Q: Can I make the glaze ahead of time?

A: Yes, but warm it gently before tossing with the hot sprouts. Cold glaze won’t coat as well and can make the dish sticky.

Q: What if my sprouts are bitter?

A: Choose firm, bright-green sprouts and trim any yellow leaves. Roasting at high heat and finishing with a sweet glaze balances bitterness. A quick toss with a touch of acid (lemon or extra balsamic) also helps.

Q: Are these child-friendly?

A: Often yes — the sweet glaze and crisp edges win kids over. Reduce or omit red pepper flakes for picky eaters.

Q: Can I grill instead of roast?

A: Yes. Thread halves on skewers or use a grill basket over medium-high heat, cook cut-side down until charred and tender, then toss with warm glaze.

Conclusion

If you want an easy side that feels elevated, these Crispy Honey Balsamic Brussels Sprouts deliver crisp texture and a glossy, tangy-sweet finish. For more inspiration on similar glazed sprouts and variations, see Crispy Honey Balsamic Glazed Brussels Sprouts | Caroline Chambers and Honey Balsamic Brussels Sprouts – The Healthful Ideas. Enjoy — and don’t be surprised if these disappear first at the table.