Honey Balsamic Brussels Sprouts
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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.
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…
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.
Spread out in a single layer on a rimmed sheet pan, making sure the flat side of the Brussels are face down.
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.
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.
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!
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.
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.
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
Sweet and salty roasted Honey Balsamic Brussels Sprouts are a super tasty, healthy side dish. This flavor combination is amazing!
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
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Instructions
- Preheat the oven to 450°F.
- Cut the roots off of the Brussels and slice them in half.
- 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.
- Roast the Brussels sprouts for about 20 minutes, until they start to brown and the bacon is crispy.
- 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.
- 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.
Notes/Tips
- Goat cheese crumbles would be a delicious addition to this recipe at the end!
These are SO good. Going to be making these on repeat.
★★★★★
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.
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!