Honey Balsamic Brussels Sprouts

A sweet, smoky, and irresistibly caramelized side dish that turns simple Brussels sprouts into something unforgettable. This recipe uses Branch & Vine Garlic Oil for rich aromatic flavor and Hickory Balsamic Vinegar for a deep, smoky sweetness that pairs beautifully with honey. Perfect for weeknight dinners, holiday tables, or anytime you want a vegetable dish that truly stands out.

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Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons Branch & Vine Garlic Oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons Hickory Balsamic Vinegar
• 1½ tablespoons honey
• 1 teaspoon Dijon mustard (optional)
• 1 small garlic clove, finely minced (optional)
• Red pepper flakes (optional)

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Instructions

1. Preheat the oven
Heat oven to 425°F (220°C) for high-heat roasting and crisp edges.

2. Prepare the Brussels sprouts
Trim, halve, and pat them completely dry. Moisture prevents browning.

3. Season
Toss sprouts in a large bowl with Branch & Vine Garlic Oil, salt, and pepper.

4. Arrange on a sheet pan
Spread them cut-side down on a parchment-lined baking sheet. Do not overcrowd.

5. Roast
Bake for 20–25 minutes, flipping halfway. They should be deeply golden and crisp.

6. Make the glaze
In a small saucepan, combine the Hickory Balsamic Vinegar, honey, and optional Dijon.
Simmer for 2–3 minutes until slightly thickened.
Stir in minced garlic toward the end, if using.

7. Toss and serve
Transfer the hot roasted sprouts to a bowl and coat immediately with the warm glaze.
Finish with a pinch of red pepper flakes if you like heat.

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Serving Suggestions

• Serve alongside roasted chicken, steak, or salmon.
• Spoon over mashed potatoes or creamy polenta for a hearty side.
• Add to a harvest grain bowl with quinoa, sweet potatoes, and toasted pecans.
• Pair with holiday mains like turkey or ham for a sweet-savory balance.

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Variations

Add bacon
Roast chopped thick-cut bacon directly on the pan with the sprouts. Toss with the glaze at the end.

Make it nutty
Add toasted walnuts, pecans, or hazelnuts for crunch.

Give it a citrus twist
Stir a teaspoon of orange zest into the glaze right before tossing.

Turn it into a full meal
Mix with farro or brown rice and crumble goat cheese or feta over the top.

Extra smoky version
Use smoked honey or add a pinch of smoked paprika to enhance the hickory notes.

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Pro Tips

• Dry the Brussels sprouts thoroughly—this is the secret to crisp results.
• Face-down roasting ensures maximum caramelization on the cut sides.
• Heat the glaze only until slightly thickened; it will continue to saturate and coat once mixed with the hot sprouts.
• Use a large sheet pan—crowding traps steam and softens the sprouts.
• Buy similar-sized sprouts so they roast evenly.

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Frequently Asked Questions

Can I make these ahead of time?
Yes. Roast the sprouts up to a day ahead, then reheat at 400°F for 5–10 minutes and glaze just before serving.

Can I air fry them?
Absolutely. Cook at 390°F for 12–15 minutes, shaking halfway. Toss with the glaze after cooking.

Do I have to use Dijon mustard?
No. It simply adds a mild tang and helps emulsify the glaze. You can skip it for a sweeter finish.

What if I don’t have Branch & Vine Garlic Oil?
Use regular olive oil plus ½ teaspoon finely minced garlic. However, the garlic oil adds deeper, infused flavor.

Is the Hickory Balsamic Vinegar necessary?
You can use regular balsamic vinegar, but the hickory version adds a smoky richness that elevates the dish.