These perfectly roasted Brussels sprouts are finished with a sweet and punchy balsamic honey sauce. Every single layer is bursting with flavor! This is a fresh and beautiful Thanksgiving vegetable side dish that everyone will love.
Ok I’ve eaten a lot of Brussels sprouts in my life and I have to say, this is an instant classic. In a world of so many choices for holiday recipes, I would be truly thrilled to see this on my table (and yes I plan on making it, so lucky for me my dream will come true, ha!).
We’ve got perfectly charred edges, each layer bursting with flavor from that sauce that coats every single nook. When I tested this recipe, I grabbed one off the finished platter every time I walked by for the rest of the afternoon. The sweetness really balances out the naturally bitter taste of the Brussels sprouts. Orange zest and thyme add that pop of color and something savory.
This is a total winner and it also happens to work for several different diets (gluten-free, dairy-free, vegetarian). It’s always nice when a recipe doesn’t require any substitutions to work for your guests.
Here’s the list of ingredients you need:
Ingredients List
- Brussels sprouts – after rinsing well with water you’ll need to trim the hard ends off and then cut in half. Remove any leaves that are dirty or discolored.
- olive oil for roasting
- salt
- balsamic vinegar – I like to use an aged balsamic, but not one that is too syrupy. See the notes section in the recipe card for a link to the one I use.
- honey for sweetness
- thyme for a savory note
- garnish: orange zest & additional thyme sprigs
Two Key Steps to Really Good Brussels Sprouts
- The perfect roast. Getting that crispy brown, slightly charred edge is a non-negotiable in my opinion. To achieve this, skip the parchment paper lining and instead place the Brussels sprouts directly on the pan, cut side down. Resist the urge to shake the pan or move anything around throughout the cooking process. That prolonged contact with the hot pan gives you the rich color!
- A sauce so good it’s almost drinkable! Brussels have the unique quality of several little “pockets” to trap in flavor. When you add a sauce at the end, each little layer really grabs onto it and you get a burst of that balsamic honey in every bite. So good! To really make these pop, you’ll toss with half the sauce right out of the oven, then plate and finish with an additional drizzle at the end.
FAQs and Substitutions
You can clean and prep the Brussels sprouts the day before and they should be fine. This is the most time-consuming step so it should help make the day-of much smoother. You can also prep the sauce several hours ahead of time (just store in a jar on the counter).
Nothing fancy required. I tend to use an aged balsamic vinegar (store brand) because it’s a little sweeter and slightly thicker. I do not use the really expensive variety that is syrupy.
I actually tested these topped with bleu cheese crumbles and thought they were really good. Some crumbled bacon would also be a nice addition. However in the end, I preferred this simple version best!
I can’t get enough of that char. Brussels sprouts can be hit or miss but I strongly believe this will be a dish that gets everyone at your table talking.
Let me know if this one will make it on your menu!
More Thanksgiving Recipes:
Balsamic Honey Brussels Sprouts
These perfectly roasted Brussels sprouts are finished with a sweet and punchy balsamic honey sauce. Every single layer is bursting with flavor! This is a fresh and beautiful Thanksgiving vegetable side dish that everyone will love.ย
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 32 oz Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ยฝ teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 2 tablespoons honeyย
- 1 teaspoon fresh thyme leaves (about 4 sprigs)
- Zest from ยฝ navel orangeย
- Garnish: thyme sprigs
Instructions
- Preheat oven to 400ยฐ F.
- Add the Brussels sprouts to a sheet pan and pour olive oil over the top, along with the salt. Toss to combine and arrange cut side down. Roast for 25 minutes (until dark brown with crispy edges), rotating the pan about halfway through.ย
- Meanwhile, add balsamic vinegar, honey and thyme leaves to a liquid measuring cup and whisk with a fork.ย
- Once the Brussels sprouts are done, add to a large bowl and pour half the honey balsamic mixture over the top, tossing to coat while still hot. Season with additional salt if needed. Transfer to a serving platter and drizzle the rest of the honey balsamic mixture over the top. Garnish with orange zest and thyme sprigs. Serve immediately.ย
Equipment
Buy Now โ Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Sheet pan note: I almost always line my sheet pan with parchment paper when roasting but I would not recommend that here. This is how you get the best caramelization.ย
- I use this balsamic vinegar – itโs aged, but not the really thick, syrupy type.
Nutrition
- Serving Size: 1/2 cup
- Calories: 98 calories
- Fat: 4 grams
- Carbohydrates: 15 grams
- Fiber: 4 grams
- Protein: 4 grams
Photos by Ashley McLaughlin
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Stefanie says
Yummmmmmm definitely making these this year! Love a recipe with a short list of incredients.