Roasted Brussels Sprouts With Honey

A deep plate of roast Brussels sprouts with honey and balsamic vinegar.

With a delicate sweet and sour taste from the honey and balsamic vinegar, these roasted Brussels sprouts will be a perfect addition to your festive roast. And you’ll love them even more as you can cook them in less than 20 minutes using a simple frying pan or a skillet. 

roasted brussels sprouts with honey on a round shallow bowl with roast potatoes on the background.

Love them or hate them

Roasted Brussels sprouts are one food item that makes people either love them or hate them. 

I don’t know why, but those who don’t like them said that they can’t stand the strong smell and bitterness of these veg. 

And those who love them don’t have reasons apart from plainly liking the texture and simple taste of the veg. 

Since you’re here, I trust you belong to the latter group. 

So I promise you this recipe is dead easy to make. But the taste of your Brussels sprouts will be so moreish.

And with all the plant-based ingredients you need to make it, this roasted Brussels sprouts with the honey recipe is ideal for vegans as well. 

Spruce up roasted Brussels sprouts

With a little drizzle of honey and balsamic vinegar, you’ll be surprised how the bitterness of Brussel sprouts reduce. 

All because the caramelised red onions release its flavour that mixes with the sweet honey. And, of course, the subtle sourness of balsamic kind of takes over the bitterness of the sprouts.

On top of that, the mix of these two ingredients gives a delicious hint of fragrance to the sprouts.

What you need to make

You will need Brussels sprouts, olive oil, red onion, balsamic vinegar, runny honey, salt, black pepper, pecan nuts, and water.

Of all these ingredients, let me stress how important it is to choose good quality balsamic vinegar, olive oil and honey. As these three items are pretty much the main flavour essence of the dish.

You don’t need to use extra virgin olive oil, but a good quality pure olive oil will make a huge difference. And so is the vinegar. Because some balsamic vinegar has a very strong acidic smell without much flavour in it. 

When it comes to honey, sadly, some are very sweet that it almost tastes like melted sugar. 

As for the nuts, I add them to give a crunchy texture to the dish. You can opt-out if you’re not keen. And you can choose whatever nuts you love. I love pecan nuts or walnuts for Brussels sprouts. 

How to roast Brussels sprouts on a pan

First, you want to fry the onion in olive oil until it turns translucent and releases a delicious fragrance. 

Then splash in the balsamic vinegar. Let it cook until it’s bubbling. 

Next, you place the trimmed Brussels sprouts in the onion mixture. Toss well until all veggies are coated with oil and vinegar mix.

Generously season the sprouts with salt and pepper. Toss around again.

Put the pan lid on and turn the heat to low. Let it cook for about 5 minutes before adding a little water to help steam-cook the veg.

Continue cooking until you get the right texture of Brussels sprouts that you like. I prefer mine slightly bitey. So I usually cook for about 15 minutes in total. But if you would like your sprouts to go softer, you can cook them a bit longer. 

Pan roast Brussels sprouts with an overlay text.

Top tips for cooking tasty Brussels sprouts

  • Roasting on a pan can make the sprouts go brown and burn quickly as they touch the heat straight from the pan. So, you want to cook at moderately low heat to ensure it doesn’t burn your Brussels sprouts.
  • Rotate the pan now and again so the sprouts will get cooked evenly.

Storing matter

You can keep the cooked Brussels sprouts in the refrigerator for up to 4-5 days.

Technically, you can always freeze the cooked sprouts for up to 2 months. But being so easy to cook, I think it’s best to freeze the raw Brussels sprouts instead. And when you need them, you can cook them using this recipe. The only difference is that it takes a bit longer for the veggies to cook, and you may not need to add water to cook.

Food items that go well with roast Brussels sprouts

All trimmings for the roast menu will be the perfect match for these roasted Brussels sprouts. 

More often than not, my choices will be as follow:

So thank you for checking out this recipe. I hope you’ll try it. When you do, I’ll appreciate it if you share what you think about it in the comments below (leave a reply).

And last but not least, please follow me on Facebook, Instagram, and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Take care and all the best.

Yield: 6 portions

Roasted Brussels Sprouts With Honey

A deep plate of roast Brussels sprouts with honey and balsamic vinegar.

With a delicate sweet and sour taste from the honey and balsamic vinegar, these roasted Brussels sprouts will be a perfect addition to your festive roast. And you’ll love them even more as you can cook them in less than 20 minutes using a simple frying pan or a skillet.

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes

Ingredients

  • 500 gr/ 1.1 lbs/ 17.6 Brussels sprouts, trimmed.
  • 1 red onion, sliced.
  • 1 tbsp olive oil.
  • 1 tbsp balsamic vinegar.
  • 1 tsp honey.
  • Salt and pepper to taste.
  • A handful of pecan nuts (optional), pan-roasted.
  • ¼ cup/ 60 ml of water.

Instructions

  1. Heat the oil on a frying pan and cook the onion until it turns translucent and wilted.
  2. Splash the vinegar into the onion and let it simmer for a second or two before you place the Brussels sprouts in the pan.
  3. Toss and turn the sprouts until all is coated well with the oil mixture. Cook at moderately high heat for two minutes then add ¼ cup of water. Turn the heat down, put the pan lid on and leave it to cook until the Brussels sprouts are cooked. 
  4. Check it occasionally to ensure the bottom doesn’t get burned. It takes me about 10 minutes for the sprouts to just cook without getting too soft. If you prefer yours to be softer, you can cook them a bit longer. 
  5. On a different frying pan, roast the nuts until they are hot and crispy. Roughly chop them.
  6. When the sprouts are cooked to your liking, place them in a serving bowl. Then scatter the nuts all over.

Notes

  • Try to get a good quality olive oil, balsamic vinegar and honey. Because the mix of these three items can make or break the taste of these roasted Brussels sprouts.
  • You can omit the nuts if you prefer. Or choose different nuts that you love. I’d say walnuts can be a nice option for sprouts. 
  • Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving Calories 120Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 64mgCarbohydrates 9gFiber 3gSugar 4gProtein 3g

    The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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