Balsamic Honey Roasted Brussels Sprouts are so good that they basically melt in your mouth. Tender green globes of goodness. Even if you think you don’t like sprouts, this recipe may well change your mind. Trust me, it’s previously converted the most ardent of sprouts-haters into sprouts-lovers!
It’s a remarkably simple recipe with just a few steps — chop, pan-roast, and mix — and its basic ingredients are pantry staples. With its balsamic honey glaze and natural nutty flavor, this dish is sure to take a spot among your favorite holiday recipe ideas. Let’s get stuck in and find out more.
This recipe is: Low Carb, Gluten Free, Paleo and Vegetarian
Table of Contents
7 Reasons To Love This Recipe
Thanks to this honey balsamic Brussels sprouts recipe, I now enjoy eating a veggie I once loathed. Other reasons for loving the recipe include:
- Balsamic, honey, and Brussels sprouts taste fantastic together.
- Pan-roasted sprouts are a perfect side dish.
- Simple recipe with easy-to-follow instructions.
- Even veggie haters will change their tune!
- It’s low-carb, despite having honey.
- An excellent recipe for a weeknight dinner with the family.
- A break from the popular roasted veggies like roasted broccoli or cauliflower!
Are Roasted Brussels Sprouts Low-Carb?
Yes, roasted Brussels sprouts prepared with low-carb ingredients fit the low-carb diet, because sprouts are incredibly low in carbohydrates and also high in fiber, vitamins, and minerals. This makes them an excellent vegetable for low-carb diets.
This recipe is low-carb as it only contains 8 g net carbs per serving. Although the recipe’s name is Honey Roasted Brussels Sprouts, you can lower the carb count further by substituting honey with a low-carb liquid sweetener like zero-carb honey substitute, monk fruit, or stevia.
Also, for in-depth nutritional info and carb breakdown of Brussels sprouts, check out my article: Are Brussels Sprouts Low Carb?
Do Brussels sprouts taste good?
Yes, Brussels sprouts taste good! The reputation Brussels sprouts have for tasting bad is because they are so often frozen, and then overcooked. Overcooked sprouts do smell and taste awful. Steaming or boiling Brussels sprouts for too long turns them gray and soft. When cooked for too long, sprouts release a sulfur compound with a strong smell.
To make Brussels sprouts taste best, roast them in the pan until they are fork-tender. Our goal is to avoid overcooking them at all costs.
Roasted Brussels Sprouts Ingredient List
The sweet Brussels sprouts recipe calls for the following ingredients:
- 1½ pounds Brussels sprouts trimmed and halved
- 3 tablespoons grass-fed organic butter or ghee
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon raw honey
- 3 pinches kosher salt
- 4-5 grinds of fresh cracked black pepper
Ingredients Substitutions
These high-quality ingredient swaps will also yield delicious balsamic honey-roasted Brussels sprouts:
- Butter: Use ghee or clarified butter.
- Olive oil: Use coconut oil, MCT oil, or avocado oil
- Honey: Maple syrup or agave are great swaps if you’re not watching your carbs, and liquid monk fruit or stevia are fantastic low-carb alternatives.
Additional Ingredients
Personalize the flavors of this roasted Brussels sprouts recipe with any of these ingredients:
- Low-carb sweetener: Add some low-carb sweetener in place of the honey. This can be a honey replacement or about ½ teaspoons of monk fruit sweetener. Granulated sweetener does not have the liquid element of honey, so you may need to use a touch more balsamic vinegar.
- Pepitas: This recipe loves toasted pepitas (tiny pumpkin seeds) coated in soy sauce. In a small pan over medium heat, add about 2 tablespoons of pepitas. Toast until fragrant, then add a couple of shakes of gluten-free soy sauce, liquid aminos, or tamari. Cook for 1 minute more or until most of the soy has cooked off. So good.
- Nuts: If you don’t have pepitas, perhaps you have pine nuts, slivered almonds, or chopped walnuts? Toast them over medium heat until fragrant, and add them to the recipe.
- Bacon: Yes, there is a wonderful interplay between the sweetness of the balsamic mix and some smokey bacon. Chop some oven-cooked bacon and toss it with the Brussels sprouts at the end. You can also punch up the flavor with my homemade bacon bits.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to boost the flavors and texture of the roasted sprouts.
Cooking Tools
You need these tools to make crispy sprouts with honey balsamic glaze:
- Heavy-bottomed pan
- Rubber spatula
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
How to Cook Roasted Brussels Sprouts with Balsamic and Honey: Complete Guide
Cooking Method
- Pan-roasting
Preparation Steps
- Gather the ingredients and tools.
- Wash the Brussels sprouts, trim off the outer leaves, and halve.
- Make the honey balsamic sauce by adding the balsamic vinegar with honey to a bowl and mixing.
Cooking Instructions
- Heat a large, heavy-bottomed pan over medium-high heat. Add the butter and olive oil. When they melt, evenly distribute some pinches of salt and cracked pepper around the pan.
- Add the Brussels sprouts to the pan and cut side down in a tight pattern. When all the sprouts are in a single layer, cover the pan and cook for 10 minutes.
- The Brussels sprouts are done when they are fork-tender and deliciously browned. Remove them from the heat.
- Add the Brussels sprouts to the bowl with the balsamic honey mixture. Mix gently with a rubber spatula to coat.
- Serve hot and happy eating!
💡 My Pro Tip
Ensure the butter and oil are completely melted before adding the Brussels sprouts to the pan. Season the butter and oil with a couple of pinches of salt and a few grinds of pepper. This way, the Brussels sprouts get seasoned while caramelizing in the pan. I have forgotten this step a bunch of times before and hastily sprinkled salt and pepper on top of the sprouts while they were cooking. Although it tasted fine, it wasn’t as good as when the butter was seasoned first.
⏲️ Time-Saving Tips
- Buy pre-cleaned Brussels sprouts to save prep time.
What To Serve With Roasted Brussels Sprouts?
Pan-roasted Brussels sprouts are a fantastic veggie side dish. The sweetness of the honey and balsamic glazed sprouts makes them perfect with anything with a salty edge, like grilled and roasted meats.
- Porterhouse Steak: The steak’s rich and savory flavor complements the sweet and tangy notes of the honey balsamic Brussels sprouts.
- Grilled Pork Chops: Pork chops have a slightly sweet flavor that pairs well with the sweet caramelized flavors of the mouthwatering honey balsamic sprouts.
- Oven-Roasted Chicken: The crispy skin of the chicken contrasts nicely with the tender Brussels sprouts, creating a satisfying texture. The pair is perfect for a holiday dinner.
- BBQ Lamb Chops: The richness of the lamb is balanced by the acidity of the balsamic vinegar, creating a harmonious flavor combination that is sure to excite your taste buds.
Storage and Reheating Instructions
Storage
- Cool the leftover sprouts, then store them in an airtight container in the fridge for up to 4-5 days. After that, the pan-roast Brussels sprouts take on a strong odor, and the texture turns very soft.
Reheating
- Reheat in a covered pan over medium-high heat with a tablespoon of water to refresh. Or heat it in the oven under the broiler until warmed through. The microwave will turn the Brussels sprouts into molten hot gems of fire. Not recommended.
Freezing
- The recipe does not freeze well— frozen Brussels sprouts tend to turn mushy on defrost.
Recipe Conclusion
Balsamic Honey Roasted Brussels Sprouts taste so damn good! You know they are good when your kids are asking for seconds and thirds. Granted, my kids already liked Brussels sprouts, but these just disappeared off the plate in record time.
The balsamic and honey pair so well with the slight bitterness of the fresh Brussels sprouts. Pan-roasting the sprouts in butter doesn’t hurt, either. I know that there is a lot of butter in this recipe… but these are mini cabbages. Cabbage and butter love being together like coffee and cream or bacon and eggs. There is no sense in fighting it.
If you want, jazz up the recipe with some bacon or toasted pine nuts. Some “sweet heat” with a couple of fiery Fresno peppers or pepper chili flakes also brings the flavors to life.
Hopefully, you enjoyed these balsamic honey-roasted Brussels sprouts. Leave a comment with your thoughts or other Brussels sprouts recipes that you love.
As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
Other Side Dish Recipes to Try
If you enjoyed this honey balsamic Brussels sprouts recipe, you may also love these tasty Brussels Sprouts Recipes:
FAQs
Here’s something to know about Brussels sprouts: they are little cabbages. They are part of the brassica oleracea species, which also includes cauliflower, kale, cabbage, collard greens, kohlrabi, savory, broccolini, and more.
No, boiling Brussels sprouts before roasting is not necessary. Roasting the sprouts directly is easier and allows their natural sugars to caramelize.
Balsamic Honey Roasted Brussels Sprouts
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 3 tablespoons grass-fed organic butter or ghee
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon raw honey
- 3 pinches kosher salt
- 4-5 grinds of fresh cracked black pepper
Instructions
Preparation Steps
- Gather the ingredients and tools.
- Wash the Brussels sprouts, trim off the outer leaves, and halve.
- Make the honey balsamic sauce by adding the balsamic vinegar with honey to a bowl and mixing.
Cooking Instructions
- Heat a large, heavy-bottomed pan over medium-high heat. Add the butter and olive oil. When they melt, evenly distribute some pinches of salt and cracked pepper around the pan.
- Add the Brussels sprouts to the pan and cut side down in a tight pattern. When all the sprouts are in a single layer, cover the pan and cook for 10 minutes.
- The Brussels sprouts are done when they are fork-tender and deliciously browned. Remove them from the heat.
- Add the Brussels sprouts to the bowl with the balsamic honey mixture. Mix gently with a rubber spatula to coat.
- Serve hot and happy eating!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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9 Responses
Honey and balsamic really work well with these yummy brussel sprouts. Great side dish. Thank you for sharing.
Hi Tracy:
So true. Thank you for your appreciation.
Take care and happy eating!
Scott
Loved the depth of flavor the balsamic and honey added. Do you have a suggestion for a light soup or salad that would go well with these?