Save to Pinterest Sweet and sour Brussels sprouts have become my secret weapon for transforming this often—misunderstood veggie into a crave—worthy side. Roasting brings out their nutty goodness and a tangy drizzle delivers just the right pop for busy weeknights or special dinners.
My family was never wild about Brussels sprouts until I served this version a few years back. Now there are never leftovers, even with picky eaters at the table.
Ingredients
- Brussels sprouts: halves give a crisp texture and deep flavor pick bright green compact ones for best taste
- Olive oil: helps roast the sprouts to golden brown use extra virgin for added richness
- Salt and pepper: highlight the natural flavors use flaky sea salt if possible
- Balsamic glaze: offers sweet tangy depth choose a thick syrupy glaze for best results
- Honey: brings gentle sweetness and helps the glaze stick try local honey for the freshest taste
Instructions
- Prep the Sprouts:
- Trim the stem ends and slice each Brussels sprout in half discarding any loose shaggy leaves. Pat them dry for optimal crispiness.
- Season Thoroughly:
- Place the sprouts in a large bowl. Drizzle with olive oil and season generously with salt and pepper. Toss together until each piece is evenly coated.
- Arrange for Roasting:
- Spread the Brussels sprouts flat side down in a single layer on a sturdy baking sheet lined with parchment if desired. Do not overcrowd to ensure maximum browning.
- Roast to Perfection:
- Slide the tray onto the middle rack of a fully preheated oven set to 425°F 220°C. Roast for 20 to 25 minutes shaking the pan and flipping the sprouts halfway. Watch for deeply golden edges and tender centers.
- Dress Warm Sprouts:
- As soon as the pan comes out drizzle the roasted sprouts with the balsamic glaze and honey. Toss gently so every piece is gleaming with sweet and sour goodness. Serve immediately while still warm and crisp.
Save to Pinterest I love the roasted bits that get almost crunchy on the pan. My favorite memory is my partner sneaking back into the kitchen to eat the bits left behind on the baking sheet—sometimes those are the best bites.
Storage Tips
Leftover sweet and sour Brussels sprouts keep well in an airtight container for up to three days. Reheat in a hot skillet to revive their crispy edges. If you need to store extra for longer try freezing and use within one month.
Ingredient Substitutions
Swap the honey for maple syrup or agave to keep it vegan. If you cannot find balsamic glaze reduce standard balsamic vinegar with a touch of sweetener in a small saucepan until syrupy. Avocado oil is a fine substitute for olive oil in this dish.
Serving Suggestions
These sprouts shine alongside roasted chicken or pork dishes or as a contrast to creamy pasta. They make a festive holiday side thanks to their bold color and intense flavor. Sometimes I toss them with toasted nuts or pomegranate seeds for an extra pop.
Cultural and Historical Context
Brussels sprouts originated in Europe and have long been part of cool—weather comfort cooking. Modern approaches like roasting and adding bold glazes have given them new life in contemporary kitchens. The marriage of sweet and sour notes draws on Italian and Asian flavor traditions.
Seasonal Adaptations
Try adding a pinch of chili flakes in the fall for extra warmth. In spring toss with fresh herbs like mint or parsley after roasting. Winter holidays call for a sprinkle of dried cranberries and crushed walnuts for a fancy finish.
Success Stories
Friends who always avoided Brussels now rave about this recipe. Balsamic and honey impressed my neighbor so much she started making it for every potluck. Once I brought these to a family dinner and someone actually asked for seconds before dessert came out.
Freezer Meal Conversion
Prepare and roast as directed then cool completely. Once cool lay sprouts flat on a tray and freeze until firm. Store them in a freezer bag. To reheat place them straight onto a hot baking sheet and warm at 400°F until crisp again.
Save to Pinterest I learned on busy nights that you can prep everything a day ahead and bake just before serving for zero stress and perfect results every time.
Common Recipe Questions
- → How do I achieve extra crispy Brussels sprouts?
Toss sprouts thoroughly with olive oil and avoid overcrowding the baking sheet. Shake halfway for even crisping.
- → Can I substitute balsamic glaze?
Use reduced balsamic vinegar, maple syrup, or your preferred tangy-sweet sauce for a similar finish.
- → Is this dish suitable for vegan diets?
Swap honey for maple syrup or agave to create a fully plant-based version.
- → Can I prepare Brussels sprouts in advance?
Roast in advance and reheat just before serving. Add glaze and honey immediately before serving for best texture.
- → What pairs well with these Brussels sprouts?
Serve alongside roasted meats, grain bowls, or other hearty vegetables for a complete meal.
- → How should leftovers be stored?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.