Balsamic Honey Brussels Sprouts

5 from 2 votes

Balsamic Honey Brussels Sprouts

One of the best side dishes ever are these Balsamic Honey Brussels Sprouts. They are roasted to perfection and tossed in a delicious sweet, savory honey sauce with crispy bacon bits throughout.

Prep Time20

Cook Time25

Total Time30

Course: Appetizer

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey Rhatigan

Equipment

sauce pan
baking pan

Ingredients

2 lbs brussel sprouts
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp ground ginger
1 tsp dried basil

Honey Balsamic Sauce

2 Tbsp butter, unsalted
4 cloves garlic, minced
⅓ cup balsamic vinegar
1 Tbsp soy sauce, low sodium
¼ cup honey
2-3 Tbsp whole grain dijon mustard
½ tsp ginger powder
4-6 cooked pieces of bacon, chopped

Instructions

Make the bacon. This is optional but I highly recommend it in this dish, it's our favorite way to enjoy it. I recommend making this beforehand if you can to cut down on the time and keep it around 30 minutes to make.
Preheat oven to 425° (F) and set a rimmed baking sheet to the side.
Prepare the brussel sprouts. The best way to do this is to clean them, peel back any damaged leaves and then slice them in equal sizes in half vertically. Keeping them in equal sizes will help them bake perfectly.
Lay the brussel sprouts flat on the baking sheet. Grease the baking sheet and make sure they are not overlapping, laying flat with the flat side down. These will bake on 425º for about 25 minutes until they are nice and crispy.

Honey Balsamic Sauce

Make the honey balsamic sauce while they bake. This is the perfect time to whip it up. Melt the butter on medium heat, add the minced garlic and sauté for about 1 minute. Add the honey, balsamic, soy sauce mustard, ginger powder and chopped bacon.
Dress The Brussel Sprouts. Once the Brussels are roasted to your liking and are nice and browned, pull them out and drizzle half of the sauce over them, mix them well. Pop them back into the oven and roast for just 2 minutes to bring them to heat (no need to lay them flat this time).
Serve the brussel sprouts. Add to a bowl, pour over leftover sauce with bacon its and serve warm.

Notes

Slice the sprouts into even sizes so they cook evenly.

I toss the loose leaves that fall off so they don't burn up in the oven.

Be sure you lay them flat with the flat side down on the baking sheet and not overlapping for the best roast.

Taste the honey balsamic sauce before putting it on the Brussels sprouts. You can easily modify the sauce to your liking. Making it sweeter with honey or more tangy with the mustard.

Nutrition