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.
Recommended kitchen tools for this recipe
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
- Sautéed Green Beans & Mushrooms – 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
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 substitute brown sugar or agave nectar.
- Nutritional Disclaimer
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
ZD
Made these for Thanksgiving. Very good, everyone really liked them. Will definitely make again.
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!
Shamette
I HAVE A NEW LOVE FOR THE BRUSSEL!! GREAT RECIPE!!!
Jenel
Can these be made a day ahead?
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!
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.
linda p
I can’t wait to try this recipe. I think it will e on tonight’s menu. Thanks!!
Jennifer
Great choice, enjoy!