Side dish recipes don’t need to be a hassle. This balsamic and honey brussels sprouts recipe is so easy and tastes amazing. The honey helps pull out the sweetness of the brussels sprouts and the balsamic gives it a little tangy flavor. Yum!
I used to not be a fan of brussels sprouts. I actually hated them as a kid, but I think that was because my mom used to buy the canned brussels sprouts, no fresh ones. I have no idea why she did this, but they were NASTY!
I now only use fresh brussels sprouts, and they are life changing. I never knew how good these mini-cabbages were until a few years ago.
I personally love brussels sprouts and this recipe is wonderful because it is sweet and tangy at the same time.
If you haven’t tried brussels sprouts in a while, I highly recommend trying them again – and this recipe is perfect to get your feet wet with this wonderful vegetable.
It took me a long time to finally realize how great brussels sprouts could be, and I wish I had started loving them sooner.
Roasting them is such an easy way to eat them (they become soft without being mushy), and I love eating them with just a little bit of salt and pepper on them.
But, this recipe is so good because you get that sweet and tangy flavor with the honey and balsamic vinegar. It really elevates the taste and makes them delicious.
What are your favorite side dishes?
Balsamic and Honey Brussels Sprouts
- 1 bushel brussels sprouts halved
- 1 Tablespoon honey
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
- olive oil spray
- Preheat the oven to 400 degrees
- In a large bowl, sprinkle salt and pepper on the brussel sprouts. Mix the sprouts with the honey and balsamic vinegar. Make sure to get all sprouts covered in the honey mixture.
- Place on a prepared baking sheet and bake for 15-20 minutes until brown and crispy.