Honey Caramelized Brussel Sprouts

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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!

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 brussel sprouts. I also like to leave the loose leaves on the pan when I roast them, that way I get the dark, crispy pieces to enjoy along with the full brussel sprout heads.

Ingredients needed

• 1 lb. brussel sprouts
• 1/3 cup balsamic vinaigrette
• 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

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1. Preheat oven to 425 degrees F.
2. 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.
3. In a large bowl, combine the balsamic vinaigrette, olive oil, raw honey, and mustard. Whisk to combine.
4. Add brussel sprouts into a bowl with the glaze and toss to coat.
5. 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.

Recommended kitchen tools for this recipe

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• 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
• Sautéed Green Beans & Mushrooms – an easy one skillet vegetable side dish

Make it a full meal with these recipes!

• Stuffed Pork Tenderloin with Cherry Port Sauce – elevated comfort food
• Apple Cranberry Spinach Salad – a fresh salad with fresh fall fruits
• Apple Cider Sangria – snuggle up after dinner with a delicious autumn-inspired sangria

Honey Caramelized Brussel Sprouts

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