Honey Balsamic Brussels Sprouts

These Honey Balsamic Brussels Sprouts are roasted until golden and crisp, then tossed in a sweet, tangy glaze with a little chili kick. Finished with fresh lemon zest, they strike the perfect balance of caramelized edges, savory garlic, and bright citrus flavor. A simple yet elegant side dish that pairs beautifully with almost any main.

Why You’ll Love This Recipe

• Crispy, caramelized Brussels sprouts with a sticky-sweet glaze.
• Easy, affordable ingredients that elevate everyday vegetables.
• The chili adds a gentle heat that balances the honey.
• Works for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g Brussels sprouts, trimmed and halved
• 2 fresh chilies, finely chopped
• 2 cloves garlic, minced
• Zest of ½ lemon
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• Salt
• Pepper

Directions

1. Preheat the oven to 200°C/405°F.
2. Trim the root ends and remove any wilted leaves from the Brussels sprouts. Slice in half.
3. Place on a baking tray, drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and roast for 20 minutes.
4. Meanwhile, in a small bowl, mix chilies, garlic, balsamic vinegar, honey, salt, and pepper to create the glaze.
5. Remove the foil and pour the glaze over the sprouts. Stir to combine, then roast uncovered for 10–15 minutes until golden and crispy.
6. Finish with lemon zest and a crack of black pepper before serving.

Servings and timing

Serves 4 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Swap chilies for red pepper flakes to adjust heat.
• Add toasted nuts (like pecans or almonds) for crunch.
• Stir in a handful of cranberries after roasting for sweetness.
• Use maple syrup instead of honey for a deeper flavor.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 180°C/350°F for 8–10 minutes to restore crispiness.
• Can be reheated in a skillet over medium heat with a drizzle of olive oil.
• Not recommended for freezing as Brussels sprouts can become mushy.

FAQs

Can I make this recipe without chilies?

Yes, simply omit them for a milder version or use a pinch of chili flakes for subtle heat.

Can I prepare the glaze in advance?

Absolutely. Mix it a day ahead and store in the fridge until ready to use.

Do I need to cover the sprouts with foil at first?

Yes, it helps steam them slightly so they cook through before crisping.

Can I make this with frozen Brussels sprouts?

Yes, just thaw and pat dry before roasting to avoid excess moisture.

How do I make them extra crispy?

Make sure to spread the sprouts in a single layer and don’t overcrowd the pan.

What type of honey works best?

Any liquid honey will do, but raw or floral honey adds great depth of flavor.

Can I grill the Brussels sprouts instead of roasting?

Yes, they can be grilled and then tossed with the glaze afterward.

What other vegetables work with this glaze?

Carrots, parsnips, and sweet potatoes taste amazing with this honey balsamic mix.

Can I double the recipe?

Yes, but use two trays to avoid overcrowding so the sprouts crisp properly.

Is this recipe vegan?

It can be made vegan by replacing honey with maple syrup or agave.

Conclusion

Honey Balsamic Brussels Sprouts are a simple, flavorful side dish that turns everyday ingredients into something special. With a sweet-tangy glaze, spicy chilies, and bright lemon zest, this recipe delivers crisp, caramelized sprouts that will win over even the skeptics at your table.

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