This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
Roasted Brussel sprouts are drizzled in a honey and balsamic dressing for a delicious sweet and tangy vegetable side dish. Quick and easy to make, they are a great accompany to so many meals and are a great holiday addition.
Save This Recipe
Enter your email and we'll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Balsamic Brussel sprouts are one of my favorite fall and winter vegetables to enjoy throughout the holiday season. My Thanksgiving table is not complete without them!
These sprouts are topped in a sweet and tangy vinaigrette for a super flavorful side that takes minutes to make. Even the Brussels haters will love these!
If you are a sprout lover too, be sure to check out my Roasted Brussels Sprouts with Bacon and Roasted Butternut Squash and Brussel Sprouts.
Ingredients
- Brussel sprouts: Super high in fiber antioxidants and vitamin C and minerals, Brussel sprouts are a great addition to any diet. Trim Brussel sprouts and make sure you remove the outer leaves.
- Oil: I use extra virgin olive oil for this recipe, but regular olive oil will work well too.
- Kosher salt and pepper: For seasoning.
- Balsamic vinegar: To add a tangy flavor to the sprouts. This balsamic glaze works so well with other roasted veggies too.
- Honey: The sweetness of the honey balances out the acidity of the vinegar making these sprouts incredibly addictive!
- Optional Add-ins: You can add crumbled feta cheese, toasted pecans, or craisins. Absolutely optional, but they all add a wonderful texture to this vegetable side dish.
How To Make Balsamic Brussel Sprouts – Step by Step Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper or aluminum foil.
- Add cut Brussel sprouts to the sheet pan and drizzle with olive oil, season with salt, black pepper and toss to coat.
- Turn sprouts cut side down and roast brussel sprouts at 425 F stirring halfway through, for about 15 minutes – 17 minutes, until tender and golden brown.
- Mix the balsamic honey vinaigrette in a small bowl. Just before serving, drizzle the vinaigrette over the roasted Brussel sprouts and toss to coat evenly. Taste and adjust seasoning if necessary.
Can you make them vegan?
You can easily make these oven roasted Brussel sprouts with balsamic honey vinaigrette vegan by substituting the honey for maple syrup. They are also naturally gluten-free and low in saturated fat.
What do you serve them with?
These balsamic Brussel sprouts are perfect for your Thanksgiving and holiday meals, but also quick and easy enough to make for a weeknight meal. You can serve with any kind of protein. Here are a few suggestions to get you started.
- Chicken – Serve these balsamic Brussels sprouts with Oven Baked Chicken, Chicken Milanese, Chicken Francese, or Chicken Cacciatore.
- Steak – This recipe would also be a delicious side alongside Sous Vide Steak.
- Seafood – Try it with Shrimp Scampi, Honey Sriracha Salmon, Shrimp Skewers, or Maple Mustard Salmon.
Can you make them ahead of time?
These roasted Brussel sprouts with balsamic glaze are best served as soon as they are made, but you can prep the dish ahead of time. You can peel and cut the sprouts the night before and keep them covered in the fridge until you are ready to cook them. You can also make the balsamic honey vinaigrette ahead of time and store it covered in the refrigerator overnight.
Leftovers can be kept in the fridge for 2 to 3 days and reheated in the oven at 350F for 5 to 10 minutes.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Make sure you have good quality balsamic vinegar. It adds a lot of flavor and you want one that tastes really great.
- Add the honey balsamic vinaigrette after roasting the Brussel sprouts, otherwise, the sprouts will be soggy and won’t crisp up in the oven.
- For extra-crispy sprouts, run them through a salad spinner or dry them off really good with paper towels before roasting.
- Don’t overcrowd your baking sheet, the sprouts should be in a single layer. If they are overcrowded, they will steam rather than roast and you won’t get those crispy edges.
- Place the sprouts cut side down to get nice crispy edges.
- Roast at a high temperature to get the desired crispy outer leaves.
- Stir the sprouts halfway through cooking so that they cook evenly all the way around.
More Vegetable Side Dishes
If you loved these balsamic glazed Brussel spouts, I am sure you will also love these side dishes:
- Roasted Honey Glazed Carrots (Paleo)
- Baked Sweet Potato Slices
- Roasted Root Vegetables
- Roasted Broccoli and Cauliflower
- Red Cabbage Slaw
- Green Beans with Bacon
Balsamic Brussel Sprouts
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 1.5 lbs Brussel sprouts, outter leaves removed and cut in half
- 2 Tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Balsamic honey vinaigrette:
- 2 Tablespoon balsamic vinegar
- 1 Tablespoon olive oil
- 2 teaspoon honey
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper or aluminum foil.
- Add cut Brussel sprouts to the baking sheet and drizzle with olive oil, season with salt, black pepper and toss to coat.
- Turn sprouts cut side down and roast brussel sprouts at 425 F stirring halfway through, for about 15 minutes – 17 minutes, until tender and golden brown.
- Mix the balsamic honey vinaigrette in a small bowl. Just before serving, drizzle the vinaigrette over the roasted Brussel sprouts and toss to coat evenly. Taste and adjust seasoning if necessary.
Video
Notes
- Make sure you have good quality balsamic vinegar. It adds a lot of flavor and you want one that tastes really great.
- Add the honey balsamic vinaigrette after roasting the Brussel sprouts, otherwise, the sprouts will be soggy and won’t crisp up in the oven.
- Don’t overcrowd your baking sheet, the sprouts should be in a single layer. If they are overcrowded, they will steam rather than roast and you won’t get those crispy edges.
- Place the sprouts cut side down to get nice crispy edges.
- Roast at a high temperature to get the desired crispy outer leaves.
- Stir the sprouts halfway through cooking so that they cook evenly all the way around.
These were delicious and so easy to make!
Great, simple , quick, and tasty.