Honey Balsamic Brussel Sprout Recipes

I'm so excited to share this honey balsamic brussels sprouts recipe with you because it's one of those dishes that sounds fancy but honestly couldn't be easier to make. When I first tried this a couple of years ago, I was intimidated by the idea of getting brussels sprouts crispy. But then I realized it's really just about patience and not moving them around too much in the pan. Now Alex actually asks for these regularly, which still surprises me because he used to turn his nose up at anything green!

Jump to:

• Why You'll Love This Recipe
• Ingredients For Honey Balsamic Brussels Sprouts
• Instructions For Making Honey Balsamic Brussels Sprouts
• Storage And Reheating Tips
• Variations And Tips I've Learned
• Frequently Asked Questions About Honey Balsamic Brussels Sprouts
• Recipes You May Like
• Final Thoughts On This Recipe
• Honey Balsamic Brussels Sprouts: Crispy Seared Vegetables with the Best Sweet Glaze

The magic happens when you let those cut sides sit undisturbed in hot oil until they get this gorgeous golden-brown crust. Then you add a simple sauce made with balsamic vinegar, honey, and just a touch of soy sauce. It sounds like it would be complicated, but it comes together in about 25 minutes total. This is the kind of side dish that makes people think you spent way more time in the kitchen than you actually did.

If you're looking for other veggie sides that your family will actually enjoy, I've found that roasting vegetables with a good glaze is always the way to go. Speaking of which, I make a honey balsamic roasted beet salad that uses a similar sauce approach, and it's become a go-to for when I need something special but simple.

Why You'll Love This Recipe

• Quick to prepare with just 10 minutes of hands-on time
• Uses ingredients you probably already have at home
• Creates a crispy exterior while keeping the inside tender
• The honey balsamic glaze tastes restaurant-quality and impressive
• Works perfectly as a side dish for chicken, steak, or fish dinners
• Great for meal prep since the flavors actually get better the next day
• Naturally vegetarian and can easily fit into most dietary approaches

Ingredients For Honey Balsamic Brussels Sprouts

• 2 tablespoons olive oil
• 1 pound brussels sprouts (washed, trimmed and halved)
• Salt and pepper (to taste)
• 4 cloves garlic (minced)
• ¼ cup water
• 2 tablespoons balsamic vinegar
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons honey

Instructions For Making Honey Balsamic Brussels Sprouts

Step 1: Get Your Oil Hot

Heat the olive oil in a large skillet over medium-high heat. You want it to shimmer but not smoke. This step is really important because it's what gives you that beautiful caramelized sear on the brussels sprouts. Honestly, don't skip this part.

Step 2: Sear the Brussels Sprouts

Once the oil is hot, add your halved brussels sprouts cut side down. This is crucial. Don't move them around! Let them sit undisturbed for 5 to 7 minutes. You're looking for that deep golden-brown color on the flat side. When I first made these, I kept checking them because I was nervous, and it totally interrupted the searing process. Now I just let them do their thing.

Step 3: Add the Garlic and Season

Add the minced garlic and sauté for another minute. You'll smell it right away, and it's one of the best kitchen smells. Season lightly with salt and pepper at this point. Then add the water and keep cooking, stirring occasionally, until the brussels sprouts become slightly tender in the middle. This takes about 6 to 8 minutes. The water helps steam them and get them tender without making them mushy.

Step 4: Create the Honey Balsamic Glaze

Stir in the balsamic vinegar, low-sodium soy sauce, and honey. Keep cooking and stirring for another 1 to 2 minutes until the sauce reduces and thickens slightly. Watch it carefully during this step because you want the sauce to coat the brussels sprouts nicely without becoming too thick.

Step 5: Taste and Adjust

Always taste before serving and add more salt if needed. Remember that soy sauce is already pretty salty, even the low-sodium version, so you might not need much additional seasoning.

Storage And Reheating Tips

These brussels sprouts actually taste great cold or at room temperature, which makes them perfect for meal prep. I usually store them in an airtight container in the refrigerator where they'll keep for about 3 to 4 days. The flavors actually develop more over time, so they're even better the next day.

To reheat, I either pop them in the microwave for about a minute or two, or I warm them gently in a skillet over low heat with a splash of water. Avoid the microwave if you want to maintain that crispy exterior though. The stovetop method works better for keeping the texture nice.

Variations And Tips I've Learned

Make it crispier: If you like your brussels sprouts extra crispy, increase the initial searing time to 8 minutes instead of 5 to 7. Just watch them so they don't burn.

Add protein: I sometimes toss in some crispy bacon pieces at the end for extra flavor. Donald really likes it this way, and it turns the dish into more of a main-adjacent side.

Use a different acid: Don't have balsamic vinegar? Red wine vinegar works beautifully, though it's a bit more sharp. Apple cider vinegar would also be delicious and slightly sweeter.

Swap the soy sauce: If you don't have soy sauce or want to avoid it, just skip it and add a bit more salt at the end. The recipe still works great, you'll just want to taste as you go.

Watch your pan moisture: If the pan gets too dry once the water cooks out completely, add a splash more water and keep stirring. This prevents the glaze from burning on the bottom of the pan. I learned this the hard way when I wasn't paying attention!

Don't skip the honey: Someone once asked me if they could substitute the honey with maple syrup, and honestly? It would probably be amazing. I just haven't tested it myself, so I can't promise the same results.

Frequently Asked Questions About Honey Balsamic Brussels Sprouts

How do you get perfectly caramelized honey balsamic brussels sprouts without overcooking them?

The trick is patience combined with proper heat control. Start with medium-high heat and don't disturb the brussels sprouts during those first 5 to 7 minutes of searing. Then, once you add the water and continue cooking, keep the temperature at medium so they steam gently without falling apart. They should have a tender inside but still hold their shape. The brussels sprouts will feel firm but give slightly when you press them with a fork.

Can I make honey balsamic brussels sprouts without soy sauce or use a substitute?

Absolutely! If you don't have soy sauce or prefer to avoid it, just leave it out completely. You'll want to add a bit more salt at the end to compensate for the salty umami flavor that soy sauce provides. Honestly, the brussels sprouts are delicious without it. Just taste and adjust the seasoning as needed. Some people use tamari or coconut aminos as a substitute if they're avoiding soy.

Why do you add water when cooking honey balsamic brussels sprouts in a skillet?

The water serves two purposes. First, it helps steam the brussels sprouts from the inside so they become tender while you're still maintaining that crispy exterior from the initial sear. Second, it helps prevent sticking and burning on the bottom of the pan. The water creates a gentle cooking environment that allows the brussels sprouts to cook through evenly without drying out or burning.

How do you thicken the honey balsamic sauce for brussels sprouts properly?

The sauce thickens naturally as it cooks and the water reduces. Keep the heat at medium and let the mixture simmer for 1 to 2 minutes after you add the vinegar, soy sauce, and honey. The honey also helps thicken the sauce as it heats up. If you want it thicker, just give it another minute or two. Don't let it reduce too much though, or it might become overly sticky.

Recipes You May Like

• Honey Balsamic Roasted Beet Salad - Uses the same beautiful glaze and pairs perfectly with these brussels sprouts for a complete meal
• Crispy Roast Potatoes with Fresh Thyme - Another vegetable side with that satisfying crispy texture you'll love
• Crunchy Sweet Potato Casserole with Pecan Topping - A heartier vegetable side that works great alongside roasted proteins

Final Thoughts On This Recipe

I hope you enjoy making honey balsamic brussels sprouts as much as my family has fallen in love with eating them. There's something really satisfying about taking humble brussels sprouts and turning them into something that tastes like you're cooking at a nice restaurant. The combination of crispy edges, tender insides, and that sweet-and-tangy glaze just works perfectly.

Best of all, this recipe is totally doable for a busy weeknight. Once you make it the first time, you'll see how quick it really is. Sarah now actually helps me make these, and she loves being in charge of the stirring part when the sauce comes together.

This is definitely going on your regular dinner rotation once you try it. I promise! Let me know how it turns out for your family, and don't forget to save it to Pinterest so you can find it next time you're planning dinner.

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