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Home Recipe Index Sides & Salads Vegetables

Honey Balsamic Brussels Sprouts

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 12/5/22Updated: 3/15/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

Oven roasted Brussels sprouts drizzled in a balsamic honey reduction sounds gourmet, but it’s easy to make at home! Use this Honey Balsamic Brussels Sprouts recipe anytime you need a delicious side dish.

Honey balsamic brussels sprouts oven roasted
Contents hide
Video Tutorial
Ingredients Needed
How to Make Honey Balsamic Brussels Sprouts
About Balsamic Reduction
What to Serve with Honey Balsamic Brussels Sprouts
Can I Reheat Honey Balsamic Brussels Sprouts?
How to I Make My Brussels Sprouts Extra Crispy?
Honey Balsamic Brussels Sprouts
Did you make this?

Mention the words ‘Brussels sprouts’ and the responses can be polarizing.

I hear anything from, “ohmygoodness, LOVE them!” to “Um, I am not a fan of those baby-cabbage things.”

Whether you are a fan or not, this slightly sweet-salty recipe will hopefully get into your regular fall rotation. You may even convert a loved one from being a Brussels-avoider to an all out fan.

Video Tutorial

Check out this short video on how to make Honey Balsamic Brussels Sprouts…

honey balsamic brussels sprouts on a white plate being drizzled with balsamic reduction

Ingredients Needed

Ok, now that you have the 20 thousand foot view, collect these few ingredients to get started on your Honey Balsamic Brussels Sprouts. Exact amounts are in the recipe card at the end of this post.

  • Fresh Brussels sprouts
  • Olive oil or avocado oil
  • Salt and freshly ground pepper
  • Bacon
  • Balsamic vinegar
  • Honey

How to Make Honey Balsamic Brussels Sprouts

After you gather your ingredients, follow these step-by-step instructions. See the recipe below for all the specifics, but this will give you an overview.

Prepare the Brussels and Bacon

Slice the root end off of the Brussels and then cut in half. (Remove any ugly leaves.) Place them in a bowl. Toss with a little olive oil, salt and pepper.

Dice the uncooked bacon into small pieces and toss those with the Brussels.

uncooked brussels sprouts and bacon

Spread out in a single layer on a rimmed sheet pan, making sure the flat side of the Brussels are face down.

uncooked brussels sprouts and bacon on a baking sheet

Roast the Brussels in the Oven

In a preheated oven, roast the Brussels sprouts for about 20 minutes, until they start to brown and the bacon is crispy.

This cooking time may vary depending on how thick your bacon is. Shake or stir the pan after about 15 minutes, through to help with even cooking.

cooked brussels and bacon on a baking sheet

Make the Honey Balsamic Drizzle

About Balsamic Reduction

When vinegar is cooked, it reduces in volume and naturally gets sweeter and thicker, making it a luxurious addition to sweet or savory dishes.

Balsamic reduction is also delicious, used sparingly, on hot sandwiches, grilled fruits, fish/meats, and even creamy desserts.

Try to purchase the best quality balsamic vinegar you can afford; the better the vinegar, the tastier the reduction. Below is how to make it.

Ingredients for Honey Balsamic Reduction:

  • 1/3 cup balsamic vinegar
  • 2 tsp honey

Directions:

In a small sauce pan, stir together the balsamic vinegar and honey and bring to a boil. Reduce heat to low and simmer until reduced by half and the liquid becomes syrupy. This takes about 10 minutes. Be careful not to burn or overcook. It will continue to thicken as it cools.

honey balsamic reduction in a sauce pan

Once the Brussels are cooked, remove them from the oven, toss them, and drizzle immediately with the balsamic vinegar. Taste for seasoning and add salt or pepper to your preference. Enjoy while hot!

honey balsamic brussels sprouts on a white plate being drizzled with balsamic reduction

What to Serve with Honey Balsamic Brussels Sprouts

This roasted veggie goes well with a variety of main dishes! Try some of these Thriving Home favorites.

pan seared pork chop on a white plate with mashed potatoes and broccoli

Easy Pan Seared Pork Chops

seasoned cooked steak that is sliced on a plate

The Perfect Pan-Seared, Oven-Finished Steak (Tips from a Chef)

Oven Roasted Pork Tenderloin

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Chicken and Stuffing Casserole

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Crock Pot Whole Chicken with Gravy

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Fried Catfish

Can I Reheat Honey Balsamic Brussels Sprouts?

While Brussels are at their best right of the oven, this recipe can be reheated fairly well with a toaster oven or air fryer.

Microwaving will soften the Brussels while overcooking the bacon.

How to I Make My Brussels Sprouts Extra Crispy?

  • Roast them at a high temperature in a hot oven. This is why we do 450 degrees.
  • Peel lots of outer leaves off and let them get charred. These are my favorite part!
  • Make sure the Brussels are turned face down and bake them on the lowest rack.
  • Cut the sprouts in similar size because the smaller sprouts will cook faster.
  • Make sure there is a lot of room on the baking sheet. Overcrowding will steam them instead of roasting–preventing them from getting crispy.
  • Eat the Brussels right away. They don’t keep that desired crisp for too long. This is not a great make ahead side dish.
honey balsamic brussels sprouts on a white plate with bowl of balsamic reduction

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Honey balsamic brussels sprouts oven roasted
★★★★★ 5 from 1 reviews

Honey Balsamic Brussels Sprouts

Sweet and salty roasted Honey Balsamic Brussels Sprouts are a super tasty, healthy side dish. This flavor combination is amazing!

Yield: 4–6 servings 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
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Units:
Scale:

Ingredients

For the Brussels Sprouts:

  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil (sub: avocado oil)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 4–6 ounces uncured raw bacon, chopped into small pieces (about 5-7 pieces)
  • 2 tablespoons Honey Balsamic Drizzle (see method below)

For the Honey Balsamic Drizzle:

  • 1/3 cup balsamic vinegar
  • 2 teaspoons honey

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Preheat the oven to 450°F.
  2. Cut the roots off of the Brussels and slice them in half. 
  3. Place the Brussels sprouts in a mixing bowl. Drizzle with olive oil, salt, and pepper. Sprinkle uncooked bacon pieces over the sprouts and toss with your hands. Spread out in a single layer on a baking sheet, making sure the Brussels sprouts are cut side down.
  4. Roast the Brussels sprouts for about 20 minutes, until they start to brown and the bacon is crispy. 
  5. While Brussels are roasting, make your Honey Balsamic Drizzle: In a small pot, stir together honey and balsamic vinegar and bring to a boil. Reduce heat and simmer until reduced by half and the liquid becomes syrupy. This takes roughly 10 minutes. Be careful not to burn or overcook. It will continue to thicken as it cools.
  6. Remove Brussels from the oven, toss them, and drizzle immediately with the balsamic vinegar. Taste for seasoning and add salt or pepper to your preference. Serve immediately.

Equipment

Chefs Knife

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Mixing Bowl

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baking sheet

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Notes/Tips

  • Goat cheese crumbles would be a delicious addition to this recipe at the end!
© Author: Thriving Home
Cuisine: American Method: Roasted

Did you make this?

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarLeslie says

    Posted on 2/14/23 at 12:32 pm

    These are SO good. Going to be making these on repeat.

    ★★★★★

    Reply
  2. AvatarJessica says

    Posted on 9/19/13 at 11:39 am

    Yes, definitely cut them in half! I accidentally left that out of the method when writing the recipe.
    Cutting them also make them more bite sized for kids. You can also make extra reduction and store
    it in the fridge for several weeks. They sell reduction at the grocery store, but it is very pricey.

    Reply
  3. RachelRachel says

    Posted on 9/18/13 at 8:37 pm

    Hey Jess,

    I made your recipe tonight and it was really good. Jack (age 6) ate 3 of them! Next time, I think I might do two things differently: a) cut them in half so more surface area gets a nice crust and gets some of the yummy seasoning/sauce, and b) make more of that delicious reduction sauce. I’m so glad I learned how to make such a fancy but easy new sauce. Thanks for the recipe!

    Reply

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