Home » Side Dish » Honey Caramelized Brussel Sprouts
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With a sweet and tangy sauce, these honey caramelized
Brussel sprouts, I think you either love them or hate them. I used to hate them, but now I…like them. We haven’t reached the LOVE stage yet. When I do cook brussel sprouts, I like to make them caramelized with a sweet and tangy sauce, like with these honey caramelized
Ingredients needed
- 1 lb.
brussel sprouts - 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 Tbsp. raw honey
- 2 tsp. whole-grain Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
How to make caramelized brussel sprouts
- Preheat oven to 425 degrees F.
- Slice off the bottoms of each brussel sprout then cut lengthwise. Remove any damaged outer leaves but keep any loose ones that are in good shape.
- In a large bowl, combine the balsamic vinegar, olive oil, raw honey, and mustard. Whisk to combine.
- Add
brussel sprouts into a bowl with the glaze and toss to coat. - Transfer the
brussel sprouts to a lined baking sheet, season with salt and pepper, and roast for 20-25 minutes or until tender and the glaze has caramelized.
Recipe FAQs
How long are brussel sprouts good in the fridge?
Fresh brussel sprouts can last up to a week in the refrigerator. The older they are, the stronger their taste. So, if you want a milder brussel sprout, be sure to use up quickly.
How do you get the bitterness out of brussel sprouts?
Avoid boiling brussel sprouts, and instead sauté or roast with sugar or honey to offset the bitter taste and give them a sweet, caramelized flavor.
How do you know if brussel sprouts are bad?
The outer leaves of brussel sprouts will start to brown when they start to go bad. You want them to have bright green outer leaves with a pale yellow center.
Wanderlust and Wellness
- When roasting vegetables, especially caramelized vegetables, I love lining my baking sheet with my Silpat non-stick silicone baking mat. It keeps the vegetables from sticking to the baking sheet and also makes clean-up much easier. If you don’t have a silicone baking mat, lining your baking sheet with non-stick parchment paper will work, too.
Enjoy these other vegetable side dish recipes
- Mashed Parmesan Potatoes – creamy
yukon gold potatoes with fresh parmesan cheese - Roasted Acorn Squash with Maple Aioli – another easy sheet pan vegetable side dish
- Cinnamon Honey Sweet Potatoes – another delicious caramelized vegetable side dish
- – an easy
one skillet vegetable side dish
Grab a copy of Gather – A Thanksgiving Cookbook to create a memorable holiday meal!
Honey Caramelized Brussel Sprouts
Honey Caramelized Brussel Sprouts
Yield: 4
With a sweet and tangy sauce, these honey caramelized brussel sprouts are an easy gluten-free vegetable side dish recipe. They bake in under 30 minutes and are full of flavor. If you're not sure if you like brussel sprouts, give these a try because they won me over! #brusselsprouts
Ingredients
- 1 lb. brussel sprouts
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 Tbsp. raw honey
- 2 tsp. whole-grain Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 425 degrees F.
- Slice off the bottoms of each brussel sprout then cut lengthwise. Remove any damaged outer leaves but keep any loose ones that are in good shape.
- In a large bowl, combine the balsamic vinegar, olive oil, raw honey, and mustard. Whisk to combine.
- Add brussel sprouts into a bowl with the glaze and toss to coat.
- Transfer the brussel sprouts to a lined baking sheet, season with salt and pepper, and roast for 20-25 minutes or until tender and the glaze has caramelized.
Notes
- If you do not have honey on hand, you can substitutebrown sugar or agave nectar.
- Nutritional Disclaimer
Did you make this recipe?
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Reader Interactions
Comments
ZD
Made these for Thanksgiving. Very good, everyone really liked them. Will definitely make again.
Reply
Phil S
I prepared Brussels sprouts last night with this recipe. Absolutely delicious! Assuming you have a bit of a sweet tooth!! I substituted apple cider vinegar and honey for the balsamic vinegar which I am not very fond of. Be sure to toss in all the stray leaves!
Reply
Shamette
I HAVE A NEW LOVE FOR THE BRUSSEL!! GREAT RECIPE!!!
Reply
Jenel
Can these be made a day ahead?
Reply
Anita
Hi there! Making this dish for 2 separate thanksgiving dinners this week. Can I use frozen brussel sprouts? If so, how do you recommend I alter the recipe? Thank you!
Reply
Jennifer
Hi, yes, you could use frozen brussel sprouts but I would make sure they’re fully thawed and pat out any additional moisture. You don’t want the extra water with frozen vegetables as it will keep them from caramelizing well.
Reply
linda p
I can’t wait to try this recipe. I think it will e on tonight’s menu. Thanks!!
Reply
Jennifer
Great choice, enjoy!
Reply
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