Honey Balsamic Roasted Brussels Sprouts
Honey Balsamic Roasted Brussels Sprouts - Easy Roasted Brussels Sprouts Recipe is a easy American recipe that serves 4. 150 calories per serving. Recipe by Cooking With Claudia on YouTube.
Prep: 25 min | Cook: 22 min | Total: 57 min
Cost: $3.79 total, $0.95 per serving
Ingredients
- 1.5 pounds Brussels Sprouts (washed, trimmed, and halved)
- 2 tablespoons Olive Oil (extra virgin preferred)
- 0.5 teaspoon Salt (fine sea salt)
- 0.25 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Balsamic Vinegar (good quality)
- 1 tablespoon Honey (raw or light honey)
Instructions
Preheat Oven
Set the oven to 425°F and let it preheat while you prepare the sprouts.
Time: PT5M
Temperature: 425°F
Wash and Dry Sprouts
Rinse the Brussels sprouts under cold water, then pat them completely dry with a clean kitchen towel.
Time: PT5M
Trim and Halve
Trim the stem end of each sprout and slice each one in half lengthwise.
Time: PT5M
Season with Oil, Salt, and Pepper
Place the halved sprouts in a large mixing bowl, add 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Toss with your hands until evenly coated.
Time: PT2M
Arrange on Baking Pan
Line the baking pan with aluminum foil (optional) and spread the sprouts in a single layer, cut‑side down.
Time: PT2M
Roast Sprouts
Place the pan in the preheated oven and roast for 20‑25 minutes, until the edges are golden and crisp.
Time: PT22M
Temperature: 425°F
Prepare Honey‑Balsamic Glaze
While the sprouts roast, combine 2 Tbsp balsamic vinegar and 1 Tbsp honey in a small bowl and whisk until smooth.
Time: PT2M
Coat Sprouts with Glaze
Remove the pan from the oven, transfer the hot sprouts to a clean mixing bowl, pour the glaze over, and toss until fully coated.
Time: PT3M
Serve Immediately
Plate the glazed Brussels sprouts and serve while still warm for the best texture.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Honey
Ingredient Substitutions
- Instead of Brussels Sprouts: Savoy cabbage, sliced thin
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Salt: Kosher salt, Table salt
- Instead of Black Pepper: White pepper
- Instead of Balsamic Vinegar: Red wine vinegar with a pinch of sugar
- Instead of Honey: Maple syrup
Equipment Needed
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Large Baking Pan
- Aluminum Foil (optional)
- Small Bowl
- Tongs or Spoon
- Oven Mitts
Critical Steps — Do Not Skip
- Dry the Brussels sprouts thoroughly to avoid steaming.
- Cut the sprouts in half and place them cut‑side down for maximum caramelization.
- Roast until edges are golden crisp; do not overcook.
- Toss the hot sprouts with the honey‑balsamic glaze immediately.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the seasoning.
- Finish with a sprinkle of toasted sliced almonds for crunch.
Troubleshooting
Sprouts are soggy instead of crisp.
Make sure they are completely dry before oiling and spread them in a single layer without crowding the pan.
Glaze is too thin and runs off.
Warm the honey slightly before mixing, or add an extra half‑teaspoon of honey to thicken.
Burned edges.
Check the oven temperature with an oven thermometer and reduce roasting time by a couple of minutes.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently in a 350°F oven to restore crispness.
Freezer: Not recommended – texture degrades after freezing.
Room temperature: Best served immediately; can sit at room temperature for up to 30 minutes.
Make-Ahead Tips
- Trim and halve the sprouts up to 2 hours ahead; keep them dry in the fridge.
- Prepare the honey‑balsamic glaze in advance and store covered at room temperature.
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts in American Thanksgiving and Christmas meals?
Brussels sprouts have become a classic holiday side in the United States since the mid‑20th century, prized for their ability to hold up to roasting and bold flavors that complement richer main dishes like turkey and ham.
What are traditional regional variations of Brussels sprouts dishes in American cuisine?
In the Northeast, Brussels sprouts are often roasted with bacon; in the South they may be sautéed with garlic and pecans. The honey‑balsamic version adds a sweet‑tangy glaze popular in modern holiday cooking.
How are honey balsamic roasted Brussels sprouts traditionally served in American holiday meals?
They are typically served hot, arranged on a platter as a side dish alongside turkey, stuffing, and cranberry sauce, allowing guests to enjoy the crisp texture and sweet‑savory flavor contrast.
What occasions or celebrations are honey balsamic roasted Brussels sprouts associated with in American culture?
They are a popular side for Thanksgiving, Christmas, New Year’s gatherings, and other family holiday feasts where a bright vegetable side balances richer dishes.
What authentic traditional ingredients are used in classic American roasted Brussels sprouts versus acceptable substitutes?
Traditional recipes use olive oil, salt, and pepper. Substitutes include butter instead of oil, maple syrup for honey, or apple cider vinegar for balsamic, each altering the flavor profile slightly.
What other American holiday dishes pair well with honey balsamic roasted Brussels sprouts?
They pair beautifully with roasted turkey, honey‑glazed ham, mashed potatoes, cranberry sauce, and a buttery stuffing, creating a balanced plate of sweet, savory, and earthy flavors.
How has the preparation of Brussels sprouts evolved in American holiday cooking over time?
Originally boiled or steamed, Brussels sprouts gained popularity when roasted with high heat, producing caramelized edges. Recent trends add sweet glazes like honey‑balsamic, reflecting a modern palate that loves sweet‑savory combos.
What are the most common mistakes to avoid when making honey balsamic roasted Brussels sprouts?
Common errors include not drying the sprouts, overcrowding the pan, and over‑roasting which leads to bitterness. Also, adding the glaze after the sprouts have cooled can result in a soggy coating.
Why does this recipe use a honey‑balsamic glaze instead of a simple olive‑oil drizzle?
The honey‑balsamic glaze adds a bright sweet‑tangy contrast that elevates the natural nuttiness of the sprouts, creating a more festive flavor profile suited for holiday meals.
What does the YouTube channel Cooking With Claudia specialize in?
Cooking With Claudia focuses on approachable, family‑friendly recipes that highlight seasonal ingredients and simple techniques, often featuring quick weeknight meals and holiday side dishes.
How does the YouTube channel Cooking With Claudia's approach to American holiday cooking differ from other cooking channels?
Claudia emphasizes minimal prep, clear step‑by‑step visuals, and practical tips like using foil for easy cleanup, making her holiday recipes especially accessible for home cooks of all skill levels.
Last updated: August 31, 2026
