Honey Caramelized Brussel Sprouts Recipe

I finally perfected a quick, gluten-free Caramelized Brussel Sprouts recipe that bakes in under 30 minutes and might make you rethink what a simple side can do.

I used to say I didn’t like brussel sprouts, then I tried these and everything changed. They taste like Caramelized Brussel Sprouts turned into something a little tricky and addictive, sweet but with a bright snap that makes you reach for seconds.

I love the way honey glazes the leaves, it makes each bite sing without being cloying. I’m not saying they’re fancy, but they feel like a small surprise on the plate, the kind that makes people ask what you did.

If you want a veggie that converts skeptics, start here—I promise you might be surprised.

Ingredients

• Brussels sprouts, earthy and nutty, high in fiber and vitamin C, caramelize beautifully
• olive oil gives fat for browning, heart healthy monounsaturated fats, subtle fruitiness
• Unsalted butter adds silkiness helps caramelize, gives rich buttery flavor
• Honey brings sticky sweet glaze, simple sugars help quick caramelization
• Balsamic vinegar adds tangy sweetness, brightens flavors with mild acidity
• garlic gives savory punch and aroma, small amount goes a long way
• Dijon mustard optional, gives subtle sharpness and helps emulsify glaze
• Red pepper flakes optional, sprinkle for warm heat that balances sweet
• Kosher salt seasons, helps draw moisture for crisping; pepper adds bite

Ingredient Quantities

• 1 lb brussel sprouts, trimmed and halved (about 450 g)
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1 tsp Dijon mustard (optional)
• Pinch red pepper flakes (optional)

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

2. Trim the stem ends off 1 lb brussel sprouts and cut each in half so they are roughly the same size, this helps them cook evenly.

3. In a bowl toss the halved sprouts with 2 tbsp extra virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until well coated.

4. Arrange the sprouts cut side down on the prepared baking sheet in a single layer, dont overcrowd the pan or they will steam not brown.

5. Roast for about 18 to 22 minutes until the outer leaves are deep brown and crispy, give the pan a shake or flip a few sprouts about halfway through so they brown evenly.

6. While they roast, melt 2 tbsp unsalted butter in a small skillet over medium heat, add 1 clove minced garlic and cook about 30 seconds till fragrant but not brown.

7. Stir in 2 tbsp honey, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard if using, and a pinch of red pepper flakes if you want a little heat; simmer 1 to 2 minutes until slightly thickened, taste and adjust salt or pepper.

8. When sprouts are done, put them in a large bowl or leave them on the sheet and pour the warm honey balsamic sauce over, toss gently to coat every piece. If you want the sauce to stick more, return to the oven for 2 to 3 minutes or toss in the hot skillet for 1 minute.

9. Let cool a couple of minutes, then serve warm. Leftovers keep well in the fridge and reheat nicely in a skillet to crisp them back up.

10. Quick tips: cut big sprouts into quarters so they cook same as small ones, warm the honey a bit if it is thick so it mixes easier, dont let the garlic burn or the sauce will taste bitter, and broil 30 to 60 seconds at the end for extra char but watch it closely.

Equipment Needed

1. Oven (preheat to 425°F)
2. Rimmed baking sheet with parchment paper or foil
3. Sharp chef’s knife
4. Cutting board
5. Large mixing bowl for tossing
6. Measuring spoons (tbsp + tsp)
7. Small skillet for the honey balsamic sauce
8. Wooden spoon or silicone spatula
9. Tongs or a spatula for flipping/serving
10. Oven mitts (for safety, cuz hot pans burn)

FAQ

Honey Caramelized Brussel Sprouts Recipe Substitutions and Variations

• Brussel sprouts: swap for halved broccoli florets or small fingerling potatoes. Broccoli cooks faster so watch for char, potatoes need more time so cut smaller.
• Extra virgin olive oil: use avocado oil or light olive oil. Both have higher smoke points and give a more neutral flavor if you want to crank the heat.
• Unsalted butter: use ghee or coconut oil, or try 1 tablespoon olive oil plus 1 tablespoon butter for flavor and a higher smoke point. Ghee keeps the buttery taste but handles heat better.
• Honey: use pure maple syrup or 1 tablespoon packed brown sugar dissolved in a little water. Maple gives a similar sweetness, brown sugar adds deeper molasses notes when caramelized.

Pro Tips

1. Pat the sprouts super dry and make them similar sizes. If some are big cut them down, wet or uneven pieces steam and wont get that good crisp. Trust me, drying is the fastest way to better browning.

2. Put the baking sheet in the oven for a few minutes so it comes up hot before you add the sprouts. A hot sheet gives an instant sear on the cut side and more caramelization, and dont crowd them or theyll steam instead of crisp.

3. Make the glaze thicker so it actually sticks. Simmer it a little longer, warm the honey first, or whisk a tiny bit of cornstarch with cold water and add just enough to thicken. Toss the sprouts in a hot skillet for 30 to 60 seconds after saucing so the glaze clings, not pools.

4. Add a finishing pop and texture. Right before serving sprinkle lemon zest or a splash of vinegar to brighten, and add toasted nuts or crispy bacon bits for crunch. Leftovers get crispy again if you reheat in a skillet with a little oil, not the microwave.