Honey Balsamic Brussels Sprouts

A bowl filled with roasted Brussels sprouts, zucchini, and squash sits on a wooden cutting board, with kitchen items like oil bottles and spices visible in the background.

5 from 3 votes

Honey Balsamic Brussels Sprouts are roasted until crispy and tossed in a warm, smoky-sweet glaze made with Branch & Vine Garlic Oil and Hickory Balsamic Vinegar for a rich, flavorful side dish.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: bbq side dish, brussel sprouts, thanksgiving, Vegetables

Servings:

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

Instructions

Preheat oven to 425°F (220°C).
Pat Brussels sprouts completely dry, then toss with Branch & Vine Garlic Oil, salt, and pepper.
Arrange cut-side down on a parchment-lined baking sheet without overcrowding.
Roast for 20–25 minutes, flipping halfway, until browned and crispy.
Meanwhile, make the glaze: Simmer Hickory Balsamic Vinegar, honey, and optional Dijon for 2–3 minutes, until slightly thickened. Stir in garlic if using.
Toss roasted Brussels sprouts with the warm glaze immediately.
Sprinkle with red pepper flakes, if desired, and serve hot.

Notes

Dry the sprouts thoroughly before adding the oil so they roast instead of steam.
Leave room between the sprouts and roast cut-side down for better browning.
Toss with the glaze just before serving to keep the browned edges from softening.

Nutrition is estimated for one-quarter of the recipe, using trimmed Brussels sprout weight and USDA olive oil and balsamic vinegar as references for the flavored products. All listed oil, honey and vinegar are counted. Added salt and pepper, optional Dijon, garlic and red pepper flakes are excluded; brands and any oil or glaze left in the pan change the estimate.

Nutrition