Honey Balsamic Brussel Sprouts

Honey Balsamic Brussel Sprouts are perfectly soft yet crisp with a great balance of sweetness and acidity. With a few simple ingredients, you can have this delicious side ready in about half an hour.

During the summer, our family LOVES to grill and eating outside. It’s just so nice to enjoy the sunshine while we have it (which is only for about 2-3 months in Washington :)) and be outside as much as possible. So we don’t have to spend a ton of time in the kitchen, we have a couple go to sides that are quick to make and pair well with almost anything.

These Honey Balsamic Brussel Sprouts are one of our favorite recipes! They’re so easy to make, taste delicious, and don’t even need the oven. Coated in a slightly sweet balsamic sauce, these brussel sprouts are bursting with flavor and will make even picky eaters like eating their vegetables. 🙂 Try this recipe out and see for yourself!

Why you’ll love this recipe

• If you’re in a hurry, this is the perfect recipe for you! From start to finish it takes about 30 minutes, and a lot of that time is just letting the sprouts cook on their own.
• For something that sounds so fancy, this recipe is pretty simple. You only need 5 ingredients, most if not all of which you probably have in your kitchen right now.
• The honey and balsamic pair together so well making the perfect balance of sweet to acidic! If brussel sprouts are not normally your favorite, give this recipe a try – you might change your mind.
• Not only do these sprouts taste delicious, but they’re also good for you! Brussel sprouts are a great source of vitamin K, vitamin C, and anti-oxidants – there’s a reason your mom made you eat them as a kid.

What to serve with Honey Balsamic Brussel Sprouts

There really are so many options! Just pick your favorite protein, cut up some sourdough bread, and you’ll have dinner ready in a flash. Here are a few ideas to get you started:

• Grill some chicken sausages (we really like Aidells apple gouda sausage!) and serve with sourdough garlic rosemary bread for an easy summer dinner.
• Make a mushroom galette and serve with a sourdough baguette for a simple vegetarian meal.
• Cook a your favorite fish (salmon, cod, or halibut are all great options) and serve with rosemary potatoes and dinner rolls.
• Use any leftover sprouts to make a salad for lunch the next day with your favorite greens, protein, and cheese or nuts.
• Save this recipe for a fancy side to make for Thanksgiving or Christmas dinner.

Tips for making Honey Balsamic Brussel Sprouts

• While fresh vegetables generally taste better, you can save yourself some prep time by using frozen brussel sprouts in this recipe if you want. Just reduce the amount of water to 1 cup in the first step and cook them for a couple minutes longer to make sure they’re completely de-thawed.
• Once you add the balsamic sauce, only cook the brussel sprouts for a few more minutes otherwise the sauce might get burnt! Two or three minutes should be plenty of time to heat the sauce and let it thicken a bit.
• Store the sprouts in an air-tight container for 4-5 days in the refrigerator.

Tools you will need

To make this recipe, you’ll need a cutting board, small bowl, a large skillet with a lid, and a dish to serve the sprouts in.

Ingredients you will need

1 1/2 lbs brussel sprouts – This is about 6-7 cups of brussel sprouts. You can use fresh or frozen sprouts for this recipe.
1 tbsp olive oil – You can really use any cooking fat you prefer – avocado oil, coconut oil, butter, ghee, or bacon fat would all work well.
1 tbsp honey – You could also use maple syrup if you’re out of honey, though it will change the flavor a bit.
1 tbsp Dijon mustard – Definitely don’t try to substitute yellow mustard for this. 🙂
1/4 cup balsamic vinegar
Salt and pepper

How to make Honey Balsamic Brussel Sprouts

Cut the brussel sprouts into quarters lengthwise and place them in a large skillet. Skip this step if you’re using a bag of frozen brussel sprouts.

Add 1 1/2 cups water to the sprouts, cover, and cook for 8 minutes at medium-high heat, until they are softened and bright green. If you’re using frozen sprouts, reduce the amount of water to 1 cup since they will release water as they de-thaw. They will need to cook for a bit longer too.

In the meantime, stir together the honey, balsamic vinegar, mustard, salt, and pepper in a small bowl to make the balsamic sauce.

Remove the brussel sprouts from the heat and strain off any remaining water. Add in the olive oil, and cook the brussel sprouts for 7-10 minutes on medium-high heat, until they are slightly golden brown.

Stir in the balsamic vinegar mixture, but reserve about 2 tbsp. Make sure the sprouts are coated and cook them for 2-3 minutes on medium heat. Be careful not to cook them too long or the balsamic sauce can start to burn.

Remove the brussel sprouts from the stove. Put them into a serving dish, and drizzle with the remaining balsamic vinegar mixture before serving them.

Looking for more easy sides?

If so, make sure to head over to the Kitchen Counter! Here are a few recipes you might also like:

• Rosemary Roasted Potatoes
• Easy Zucchini Bites
• Hearts of Palm Salad
• Carrot Hummus Dip with Sourdough Discard Crackers
• Tomato Bruschetta

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.