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Oven-roasted honey balsamic Brussels sprouts with balsamic drizzle.

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


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
  • 46 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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  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.


  • A food processor or mandolin will make chopping of the Brussels sprouts go more quickly.
  • Goat cheese crumbles would be a delicious addition to this recipe at the end!
© Author: Rachel Tiemeyer
Cuisine: American Method: Roasted