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Honey Balsamic Brussels Sprouts

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 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: bbq side dish, brussel sprouts, thanksgiving, Vegetables
Servings: 4

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.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 57mg | Potassium: 668mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 73mg | Iron: 2mg