Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Roasted Brussels Sprouts with Balsamic Vinegar and Honey
Description
Crispy roasted Brussels sprouts are tossed with rich 25 Star Dark Balsamic, honey, and Arbequina Extra Virgin Olive Oil for a beautiful balance of caramelized sweetness and savory depth. Golden edges and a glossy balsamic glaze make this easy vegetable side feel elevated enough for holidays yet simple enough for weeknight dinners.
Recipe Overview
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 28–32 minutes
Total Time: 40 minutes
Ingredients
1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons Arbequina Extra Virgin Olive Oil
2 tablespoons 25 Star Dark Balsamic Vinegar
1 tablespoon honey
1 teaspoon Arbequina Extra Virgin Olive Oil, for the glaze
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ teaspoon garlic powder
Optional: freshly grated Parmigiano-Reggiano, crispy bacon pieces, dried cranberries, toasted pecans, or flaky sea salt for garnish
Instructions
• Preheat oven to 425°F and line a baking sheet with parchment paper.
• Toss Brussels sprouts with 2 tablespoons Arbequina Extra Virgin Olive Oil, kosher salt, black pepper, and garlic powder until evenly coated.
• Spread the sprouts cut-side down in a single layer on the baking sheet, leaving space between them so they roast instead of steam.
• Roast 22–26 minutes until deeply caramelized and crispy on the edges.
• While the sprouts roast, whisk together 25 Star Dark Balsamic Vinegar, honey, and 1 teaspoon Arbequina Extra Virgin Olive Oil until smooth and glossy.
• Remove the Brussels sprouts from the oven and immediately drizzle with the balsamic-honey glaze.
• Toss gently and return to the oven for 3–5 minutes, just until the glaze clings to the sprouts and lightly caramelizes.
• Transfer to a serving dish and finish with freshly grated Parmigiano-Reggiano, crispy bacon, dried cranberries, toasted pecans, or a light pinch of flaky sea salt if desired.
Chef's Tip
Roast the Brussels sprouts cut-side down and avoid overcrowding the pan. Sprouts release moisture as they cook, and too many packed together will steam instead of caramelize. Add the balsamic-honey glaze near the end so it becomes glossy without scorching.
Flavor Variations
• Fig Dark Balsamic creates a deeper, sweeter glaze that pairs beautifully with holiday roasts.
• Pomegranate Dark Balsamic adds a brighter, tangier finish that cuts through richer proteins like pork, duck, or lamb.
• Rosemary Infused Olive Oil creates a more herbal, savory version in place of the Arbequina.
• Add dried cranberries and toasted pecans for a festive, holiday-style variation.
Pairings
Serve with steak, roasted chicken, turkey, prime rib, pork tenderloin, duck breast, salmon, holiday roasts, garlic mashed potatoes, stuffing, wild rice, or warm artisan bread.
Build Your Plate
Turn this into a complete side dish plate
This Brussels sprouts side is caramelized, savory, and lightly sweet, so the best plate pairs it with a roasted or grilled protein, a comforting starch, and a complementary balsamic or olive oil flavor that supports the glaze.
Finished Plate
Roasted Brussels Sprouts with Balsamic Vinegar and Honey served alongside steak, roasted chicken, turkey, pork tenderloin, salmon, mashed potatoes, stuffing, or warm artisan bread.
Main Dish
Steak, roasted chicken, turkey, prime rib, pork tenderloin, salmon, duck breast, or holiday roasts
Sides & Additions
Garlic mashed potatoes, roasted fingerling potatoes, wild rice, creamy polenta, stuffing, dried cranberries, toasted pecans, or crusty bread
Flavor Pairing
25 Star Dark Balsamic with Arbequina Extra Virgin Olive Oil, Fig Dark Balsamic for deeper sweetness, or Pomegranate Dark Balsamic for a brighter glaze
Recipe Notes
Best served immediately while the Brussels sprouts stay crisp on the edges and glossy from the balsamic glaze. Leftovers can be reheated in a hot oven or skillet, though they will soften slightly after refrigeration.
