Name: Crispy Honey Balsamic Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 lb. Brussels sprouts; 1/3 cup olive oil; 1 1/2 tsp. kosher salt, divided; Black pepper to taste; 1/3 cup honey; 1/3 cup balsamic vinegar; 1 Tbsp. Dijon mustard; 2 cloves garlic, minced; 1 tsp. red pepper chili flakes; 3 Tbsp. unsalted butter; Green onions; Lemon zest

If you’re on the hunt for a way to turn Brussels sprouts into a crave-worthy side, this Crispy Honey Balsamic Brussels Sprouts Recipe is going to wow you. They blister up perfectly roasted with a sticky sweet-and-tangy honey balsamic glaze that’s impossible to resist—you’ll be reaching for them straight from the tray!

A white plate holds one layer of roasted Brussels sprouts, some showing golden brown and slightly charred edges while others are darker and more crisp. The Brussels sprouts are decorated with thin slices of bright green scallions scattered on top, and a light sprinkle of finely grated yellow zest adds texture and color contrast. The vegetables have a shiny glaze, suggesting a drizzle of sauce or oil. The plate rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Honey Balsamic Brussels Sprouts Recipe
Top Tip
How to Serve Crispy Honey Balsamic Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Honey Balsamic Brussels Sprouts Recipe

Why You'll Love This Recipe

I remember the first time I made these honey balsamic Brussels sprouts—it was love at first bite. The caramelized edges contrast so beautifully with the tangy glaze, plus it’s just an easy, fuss-free recipe that elevates any meal.

Crispy Texture: Roasting at a high heat creates tender yet crispy sprouts without any extra effort.
Flavor Balance: The honey adds just the right sweetness to balance the acidity of balsamic vinegar.
Simple Ingredients: You probably already have everything on hand, making it an easy weeknight side dish.
Great Versatility: This sauce pairs wonderfully not just with Brussels sprouts but also with salmon, chicken, or shrimp.

Ingredients & Why They Work

When shopping for this recipe, look for firm, bright green Brussels sprouts to ensure the best crispness. Fresh garlic and a good-quality balsamic vinegar will really shine in the sauce, so don’t skimp there!

Flat lay of fresh halved Brussels sprouts with a few loose roasted leaves, a small white bowl of golden olive oil, a small white bowl of thick amber honey, a small white bowl of dark balsamic vinegar, a small white bowl holding a dollop of smooth pale Dijon mustard, two unpeeled garlic cloves alongside some finely minced garlic in a small white bowl, a small white bowl with bright red chili flakes, a small white bowl containing three small cubes of pale unsalted butter, a bunch of fresh green onions with vibrant green stalks, and a few strands of bright yellow lemon zest, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brussels sprouts: Choose fresh and firm sprouts for the best caramelization and crunch.
Olive oil: Helps the sprouts roast evenly and crisp up beautifully without sticking.
Kosher salt: Divided use seasons both the sprouts and the honey balsamic glaze perfectly.
Black pepper: Adds a gentle kick that complements the sweetness of the glaze.
Honey: Creates a natural sweetness that caramelizes and balances the tang of balsamic vinegar.
Balsamic vinegar: Provides a rich acidity that brightens the dish and adds complexity.
Dijon mustard: A subtle sharpness that helps emulsify and deepen the sauce flavors.
Garlic: Adds aromatic depth and a punch of savory flavor.
Red pepper chili flakes: Just enough heat to keep things interesting.
Unsalted butter: Enriches the sauce and helps it thicken to a luscious glaze.
Green onions: Fresh garnish that adds color and a mild oniony crunch.
Lemon zest: Brightens the dish with a fresh citrus aroma right before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Honey Balsamic Brussels Sprouts Recipe is how easy it is to put your own spin on it. Whether you like to dial up the heat, add a little crunch, or experiment with different vinegars, these sprouts are a canvas for your creativity!

Spicy Kick Variation: I love adding an extra pinch of red pepper chili flakes or even a dash of smoked paprika for a smoky, spicy twist that complements the sweet honey beautifully.
Nuts for Texture: Toasted pecans or sliced almonds sprinkled on top add a delightful crunch and nutty flavor that balances the tender sprouts and silky sauce.
Vegan Version: Swap out the unsalted butter for a plant-based alternative or coconut oil to keep it vegan without compromising on richness.
Seasonal Touch: In fall or winter, toss in some roasted butternut squash cubes or pomegranate seeds for bursts of color and seasonal flavor.
Different Vinegars: If you’re feeling adventurous, try substituting the balsamic vinegar with sherry vinegar or red wine vinegar—they each bring their own subtle, tangy complexity to the sauce.

Step-by-Step: How I Make Crispy Honey Balsamic Brussels Sprouts Recipe

A white plate holds a dish of roasted Brussels sprouts, each piece cut in halves or smaller chunks showing a mix of green and brown crispy edges, glistening with a light sauce or oil. The Brussels sprouts have charred, dark brown spots, layered with tender green leaves and caramelized brown textures. A shiny silver fork is inserted into one Brussels sprout half near the front, showing the soft inside and crispy outside layers. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Space

Start by preheating your oven to a sizzling 425°F. This high heat is key to getting that perfect caramelization that makes these Brussels sprouts so irresistible. While the oven warms up, set a baking sheet aside—or better yet, place the sheet in the oven to heat up too. A hot baking sheet helps the sprouts crisp up on contact, creating those luscious golden edges.

Step 2: Trim and Halve the Brussels Sprouts

Grab your 2 ½ pounds of Brussels sprouts and trim off the tough ends. Cut each sprout in half to expose more surface area that will caramelize during roasting. Be sure to pull off any flimsy or yellowed outer leaves. Don’t toss those—roast them separately as little crispy chips! They’re addictively tasty and a great snack on their own.

Step 3: Toss the Sprouts in Oil and Seasoning

In a large bowl, drizzle ⅓ cup of olive oil over the trimmed sprouts. Sprinkle 1 teaspoon of kosher salt and freshly ground black pepper to taste, then toss everything together to coat the sprouts evenly. This seasoning combo is simple but essential to amplify their natural flavor.

Step 4: Arrange and Roast to Perfection

Arrange the Brussels sprouts cut side down on your preheated baking sheet. Don’t crowd them—if needed, use two sheets to give each sprout plenty of room to crisp up. Roast in the oven for about 20 minutes without flipping. You’re looking for tender insides and deeply golden, crispy outsides. The aroma about halfway through is pretty much guaranteed to make you hungry!

Step 5: Whip Up the Honey Balsamic Sauce

While the sprouts roast, it's time to make that luscious sauce. In a small saucepan over medium-high heat, warm ⅓ cup honey until it just starts to bubble—roughly 1 to 2 minutes. Take it off the heat and whisk in ⅓ cup balsamic vinegar, 1 tablespoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon red pepper chili flakes, and the remaining ½ teaspoon kosher salt. This blend balances sweet, tangy, and spicy notes.

Step 6: Thicken the Sauce with Butter

Return the saucepan to medium-low heat and stir in 3 tablespoons of unsalted butter. Cook gently, stirring occasionally, until the sauce thickens—about 5 minutes. You want it glossy and slightly syrupy, perfect for coating those roasted sprouts.

Step 7: Glaze, Toss, and Garnish

Spoon the warm honey balsamic glaze over the roasted Brussels sprouts and toss gently until everything is coated evenly. Alternatively, you can serve the sauce on the side if you want guests to add as much as they like. Finish off with a sprinkle of fresh green onions and bright lemon zest for a fresh, zingy pop. Serve immediately and enjoy the perfect blend of crispy, tender, sweet, and tangy in every bite!

Top Tip

Mastering the perfect crisp on your Brussels sprouts while coating them in a luscious honey balsamic glaze can feel tricky, but these tips will make your Crispy Honey Balsamic Brussels Sprouts Recipe foolproof and extra flavorful every time.

Preheat Your Baking Sheet: I learned that warming the baking sheet in the oven while prepping the sprouts creates an instant sizzle when the sprouts hit the pan—this jumpstarts caramelization and helps them get delightfully crispy.
Don’t Overcrowd: Using two baking sheets may seem like extra work, but spacing out the sprouts ensures even roasting and keeps them from steaming, which I found softens that crispy exterior I love.
Sauce Timing is Key: Making the honey balsamic sauce while the sprouts roast allows it to thicken nicely so it clings perfectly when you toss them together. Multitasking here saves time and ups the flavor.
Leave Them Cut-Side Down: I used to flip the sprouts around during roasting, but leaving them cut-side down for the full 20 minutes locks in that deep golden crust that makes this recipe shine.

How to Serve Crispy Honey Balsamic Brussels Sprouts Recipe

A white plate filled with a pile of fresh, green Brussels sprouts. Each Brussels sprout is tightly wrapped with shiny green leaves, and the pale yellowish stems are visible on top. In the background, slightly out of focus, there are two tall bottles, one with a label showing honey and the other with dark liquid, both set on a white marbled surface. The image is bright and clear, with a natural kitchen feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of bright green onions adds a fresh pop of color and a mild oniony crunch, while a zest of lemon brings a subtle citrus brightness that balances the sweet and tangy sauce beautifully. Feel free to toss in some toasted nuts like pecans or walnuts for an extra texture boost!

Side Dishes

These Brussels sprouts make a fantastic side for proteins like roasted salmon, grilled chicken, or sautéed shrimp thanks to their versatile honey balsamic glaze. Pair them with creamy mashed potatoes or a light quinoa salad to round out a wholesome, crowd-pleasing meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. This keeps the sprouts fresh and the sauce flavorful, perfect for quick reheating or adding to other dishes.

Freezing

While you can freeze the sprouts, I recommend freezing them separately from the sauce for best texture. Flash freeze the roasted Brussels sprouts on a baking sheet before transferring to a freezer-safe bag, and freeze the honey balsamic sauce in a separate container. This way, you can thaw and reheat each component as needed without sogginess.

Reheating

Reheat leftovers in a 375°F oven for about 10 minutes to restore that lovely crispness. Add the honey balsamic glaze after warming, either by drizzling it over the sprouts or gently tossing them together on the stove over low heat for a couple of minutes.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best because they hold their shape and crisp up nicely. Frozen sprouts tend to release more moisture, which can make them less crispy. If using frozen, make sure to thaw and pat them dry thoroughly before roasting.

Is there a way to make this recipe vegan?

Yes! Simply substitute the unsalted butter with a plant-based butter or coconut oil, and ensure your honey is replaced with a vegan-friendly sweetener like maple syrup or agave nectar for a delicious vegan version.

What can I substitute if I don’t have balsamic vinegar?

You can swap balsamic vinegar with sherry vinegar or red wine vinegar to keep a similar tangy depth of flavor. These substitutes alter the flavor profile slightly but still complement the honey and mustard beautifully.

How do I ensure the Brussels sprouts are crispy and not soggy?

Avoid overcrowding the baking sheet to allow hot air to circulate around each sprout. Preheating the baking sheet before roasting and keeping the cut side down on the pan makes a huge difference for achieving that coveted crispy, caramelized edge.

Final Thoughts

There’s something truly satisfying about a side dish that feels both indulgent and wholesome—and this Crispy Honey Balsamic Brussels Sprouts Recipe nails it every time. Whether you’re serving it alongside a cozy weeknight dinner or bringing it to a holiday feast, these sprouts bring a perfect balance of sweet, tangy, and savory with an irresistible crispy texture. I hope you enjoy making and sharing this recipe as much as I do!