Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts bring browned edges and tender centers together with a warm, sweet-tangy glaze. Branch & Vine Garlic Oil seasons the sprouts before roasting, while Hickory Balsamic Vinegar and honey give the finish its smoky depth.

Roast the sprouts before adding the glaze so they have a chance to brown. Toss them while they are hot and serve right away for the best contrast between the crisp edges and glossy coating.

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Why You’ll Love This Recipe

• High-heat roasting gives the sprouts browned edges instead of a steamed finish.
• The glaze cooks while the vegetables roast, keeping the timing manageable.
• Honey balances the vinegar without hiding the flavor of the sprouts.
• Dijon, fresh garlic, and red pepper flakes stay optional so you can adjust the finish.

Key Ingredients

Brussels sprouts: Choose firm sprouts and remove damaged outside leaves. Trim the stem ends and halve the sprouts so the cut surfaces can brown against the pan. Keep the pieces similar in size.

Branch & Vine Garlic Oil: This is the garlic oil specified in the original recipe. It coats the sprouts before roasting and carries the savory flavor into the browned edges.

Hickory Balsamic Vinegar: The original glaze uses this vinegar for its tang and smoky flavor. Keep the product choice consistent when you want the closest match to the recipe.

Honey: Balances the vinegar and helps the warm glaze cling to the vegetables. Simmer gently because a honey-based glaze can scorch if the heat is too high.

Optional Dijon, garlic, and red pepper flakes: Dijon adds a little sharpness, fresh garlic strengthens the savory flavor, and red pepper flakes add heat. These are optional finishes, not required additions.

Useful Tools

Use a roomy rimmed baking sheet and parchment rated for the roasting temperature. A small saucepan is enough for the glaze, and a wide bowl makes it easier to coat the roasted sprouts without crushing them.

The first three tools below are from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Trim and halve the Brussels sprouts so they roast at a similar pace.
• AB’s Premium Garlic Press: Crush the optional garlic so it distributes evenly through the glaze.
• SnG Food Thermometer: Check the center of reheated leftover portions.
• Spring Chef Measuring Cups and Spoons (paid link): Measure the oil, vinegar, and honey from the recipe card.
• Pyrex Glass Mixing Bowls (paid link): Toss the sprouts with oil before roasting and use a clean bowl to coat them with the warm glaze.

How to Make Honey Balsamic Brussels Sprouts

1. Heat the oven and dry the sprouts

Preheat to 425°F. Trim and halve the Brussels sprouts, then pat them completely dry. Surface water makes it harder for the cut sides to brown.

2. Season and arrange

Toss the sprouts with Branch & Vine Garlic Oil, salt, and black pepper. Arrange them cut-side down on a parchment-lined baking sheet, leaving space between the pieces.

3. Roast until browned

Roast for 20–25 minutes, flipping halfway through. Look for browned edges and centers that are tender when pierced. If the pan is crowded, divide the sprouts between pans rather than piling them up.

4. Simmer the glaze

While the sprouts roast, gently simmer the Hickory Balsamic Vinegar, honey, and optional Dijon for 2–3 minutes, until slightly thickened. Stir in the optional garlic. Keep the heat controlled so the honey does not scorch.

5. Toss while hot

Transfer the roasted sprouts to a bowl and toss with the warm glaze right away. Fold gently so the browned leaves stay attached as much as possible.

6. Finish and serve

Sprinkle with optional red pepper flakes and serve hot. Taste before adding more salt; the sweet-tangy glaze changes the balance of the finished dish.

Pro Tips

• Dry the sprouts thoroughly and leave space on the sheet pan so they roast instead of steam.
• Add the honey-balsamic glaze after roasting to protect the browned edges and avoid burning the honey.
• Simmer the glaze only until lightly thickened; it should coat the sprouts, not turn into a sticky candy.

Make-Ahead, Storage, and Reheating

Trim and halve the sprouts ahead, then refrigerate them in a covered container. Dry them again before tossing with oil. For the best edges, roast and glaze close to serving time.

Refrigerate leftovers in a shallow container within 2 hours, or within 1 hour if the surrounding temperature is above 90°F. Keep at 40°F or below and use within 3–4 days.

Reheat on a sheet pan at 350°F until hot throughout, checking for 165°F in the center of the portion. Watch closely because the glaze can darken before the center warms. The microwave is convenient, but the sprouts will be softer. Freezing also softens the texture, so refrigeration is the better choice for short-term leftovers.

What to Serve With Honey Balsamic Brussels Sprouts

The sweet-tangy glaze works well beside a savory roast or a hearty skillet dinner. Choose a main dish, then build the rest of the plate around it.

• Cajun Roasted Turkey Breast: a turkey centerpiece for a smaller holiday gathering.
• Garlic Herb Brined and Roasted Chicken: a savory roast for Sunday supper.
• Smoked Ham with Honey Apricot Glaze: a holiday main that echoes the sweet-and-smoky flavor.
• Dirty Smothered Potatoes: a hearty sausage-and-ground-meat skillet with a vegetable side alongside.

Variations and Alternate Sides

Leave out the optional Dijon, garlic, or pepper flakes for a simpler glaze. Keep the named garlic oil and hickory balsamic when you want the original flavor. A different oil or balsamic changes the seasoning and sweetness, so taste before making further adjustments.

For another vegetable or sweet-potato side, follow one of these complete recipes:

• Green Beans and Bacon: a savory green vegetable option.
• Southern Collard Greens with Turkey Legs: smoky greens for a Southern-style table.
• Southern Candied Yams: a sweeter holiday side with its own cooking method.
• Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato option with a crumb topping.

Frequently Asked Questions

Why add the glaze after roasting?

The sprouts need direct heat to brown, and honey can burn during a long roast. Glazing afterward gives you browned vegetables and a controlled sweet-tangy finish.

Can I double the recipe on one sheet pan?

Only if the sprouts still fit in a single uncrowded layer. Two pans usually give a larger batch more room to brown; rotate them as needed and judge each pan by tenderness and color.

Is Dijon necessary?

No. It is optional in the original card. Leaving it out gives you a simpler honey-balsamic glaze without changing the main roasting method.

More AB Recipes

Breads and Comfort-Food Sides

• Southern Cornbread: a savory bread for the dinner basket.
• Sweet Potato Cornbread: a warmly spiced bread alternative.
• Creole Cornbread: a separate cheesy cornbread recipe.
• Soft and Fluffy Dinner Rolls: a soft bread option for a holiday meal.
• Southern Baked Mac and Cheese: a creamy side alongside the roasted vegetables.
• Ultimate Baked Mac and Cheese: another complete baked macaroni recipe.
• Cornbread Dressing with Roasted Chicken and Andouille: a hearty holiday dressing.
• Dirty Cabbage: a beef-and-sausage cabbage dinner for another night.

Finish With Dessert

• Red Velvet Cake with Cream Cheese Frosting: a layer-cake finish for a celebration.
• Million Dollar Pound Cake: a sliceable dessert for a gathering.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.
• Chessmen Banana Pudding: a chilled dessert to make ahead.

Save This Recipe

Save this recipe for the next time your dinner needs a roasted vegetable side with a sweet-tangy finish.