Honey Balsamic Brussel Sprouts
on Dec 03, 2020, Updated Aug 14, 2026
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Finally, there’s a way to make brussel sprouts extra delicious – honey balsamic brussel sprouts! The sweetness of the caramelized onions and honey and tanginess of the balsamic vinegar and feta contrast perfectly with the crispy roasted brussel sprouts. And they’re so easy, with just 15 minutes’ prep time and 25 minutes in the oven.
Restaurant-quality brussel sprouts
If you’ve ever turned your nose up at brussel sprouts, I’m wondering if you’ve ever roasted them in olive oil before. They’re just delicious even by themselves. Combine them with sweet honey and caramelized onions, balsamic vinegar, toasted pine nuts and tangy feta cheese and you just won’t believe how delicious they are. This dish is truly restaurant-quality!
I think these are perfect for every season. Serve with your Christmas lunch, at a summer BBQ with grilled meat or fish, or as a side dish for a midweek dinner. I wouldn’t be surprised if they’re the recipe your friends and family ask for at your next event!
📌Recipe snapshot
- Prep: 15 minutes
- Cook: 25 minutes
- Serves: 4 (or 2 for a bigger portion!)
- Key ingredients: brussel sprouts, olive oil, onion, salt & pepper, balsamic vinegar, honey, pine nuts, feta cheese
- Why you’ll love this: amazing contrast of flavors & textures, like a delicious warm salad, versatile, re-heat well
5* Review
“I received this recipe yesterday and made it last night. It is so easy to make and the flavour is wonderful. I feel sure EVERYONE will enjoy sprouts done this way. I made 4 portions and we ate all 4 between the two of us! Highly highly recommended!” (Diana)
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
Apart from brussel sprouts, you need:
- a big onion and a bit of olive oil: You’re going to slice the onion and caramelize them while the brussels sprouts are roasting.
- salt and pepper: for sprinkling over the brussels before roasting
- a light honey balsamic dressing to toss through the salad: All you need is oil, balsamic vinegar, and honey.
- a few toasted pine nuts and a bit of feta cheese: to sprinkle generously over the salad at the end. If you can find ready-toasted pine nuts, get those for convenience. I prefer authentic Greek style feta for the best flavor and texture.
How to make honey balsamic brussel sprouts
This is a quick and easy recipe, but restaurant-quality! There are only 4 simple steps to make it.
Step 1: Toss brussels in a bit of oil and roast for around 20 to 25 minutes. The key is to catch them when there are plenty of crispy bits, but they aren’t burnt.
Step 2: While the brussels are doing their thing in the oven, caramelize a big sliced onion. Just cook on a moderate heat on the stove top for around 15 to 20 minutes. Stir every now and again.
Step 3: Whisk together a small amount of a very simple dressing. All you need is equal amounts of olive oil and balsamic vinegar and a bit of honey. Along with the caramelized onions, toss it through the hot brussels sprouts as soon as they come out of the oven.
Step 4: Empty the charred brussels sprouts into a serving dish and sprinkle very generously with toasted pine nuts and crumbled feta cheese.
Serve immediately while still warm, crispy, sticky and delicious!
Helen’s Top Tips
- Don’t throw away any rogue leaves that fall off as you prepare the brussels. Throw them onto the baking tray too and they’ll get extra crispy!
- Keep an eye on the brussels from around half way through the cooking time. If it looks like they’re browning too quickly, turn the oven down a little (say to 210 or 200C/around 400F).
- It’s best to serve these brussel sprouts with honey and balsamic vinegar as soon as you can after they come out of the oven so that they’re still hot and crispy.
- For a just-as-tasty variation, make a similar dish with roasted broccoli. The cooking time and temperature is the same. Just keep a close eye on the broccoli towards the end of the cooking time as it can burn easily, too.
How to serve them
One of the things I love about these honey balsamic brussel sprouts is how versatile they are.
Option 1: Make them into a simple but delicious midweek family meal by serving them with something simple like chicken, steak or salmon.
Option 2: Serve them with a roast dinner – even for Thanksgiving or Christmas. If you have an air fryer, you just have to try my 1-hour air fryer whole chicken recipe (rotisserie style)!
Add this perfect cheesy cauliflower and potato mash and this sautéed butternut squash as well!
Option 3: Serve as a warm brussels sprouts salad at a BBQ, buffet, or other occasion. What with? Literally anything you like.
Option 4: Eat by themselves for lunch with some simple toasted bread with olive oil and salt. You’ll be amazed how moreish they are!
Recipe FAQs
Yes! What’s the point? They’ll take a little less time to cook in an air fryer, and they may even end up a bit crispier!
For air fryer roasted brussels sprouts, air fry at 205C or 400F for around 12 to 14 minutes. Just make sure you only have one layer of sprouts – otherwise they won’t be very crispy.
I’d recommend cooking for 7 minutes to begin with, then tossing and cooking again for another 5 to 7 minutes. You may need to cook for a little longer if your brussels sprouts are larger. Just keep a close eye on them and see how you go.
These are definitely best served when just out of the oven when crisp and hot. What I often do however is wash, cut and toss the brussels with the oil and salt and pepper, then cover and store in the fridge until ready to cook.
If you like you can caramelize the onions ahead too, then quickly reheat them (microwave is fine) before tossing them through the brussels.
More delicious brussel sprouts recipes
Honey Balsamic Brussel Sprouts
Ingredients
For the brussels sprouts
- 1 pound brussel sprouts, washed, ends chopped off and cut in halves or quarters lengthwise
- 3 tablespoons olive oil, for roasting the brussels and cooking the onions (or use a tablespoon of butter for cooking the onions if you prefer)
- 1 large onion, sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
For the dressing
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ tablespoon honey
For the toppings
- 2 tablespoons pine nuts, toasted (If not already toasted, toast in a dry pan for several minutes until golden brown. Shake the pan every now and again)
- 1½ ounces feta cheese, crumbled
Instructions
- Pre-heat the oven to 220C/430F. Line a large baking tray with baking paper.
- Empty the washed and cut brussels sprouts onto the baking tray and drizzle over the olive oil. Include any leaves that have fallen off. Sprinkle with the salt and pepper.1 pound brussel sprouts, ½ teaspoon salt, 1 tablespoon olive oil, ¼ teaspoon pepper
- Toss with a big spoon or your hands. Then roast the brussels sprouts for around 20-25 minutes or until golden brown and crispy in parts (but not burnt).
- Meanwhile, caramelize the onions by cooking them in the olive oil/butter in a frying pan on a medium heat. Let cook for around 15 to 20 minutes or until sticky and reduced. Stir from time to time with a wooden spoon to stop them sticking to the pan.1 large onion, 3 tablespoons olive oil
- Whisk together all of the dressing ingredients and set aside.1 tablespoon balsamic vinegar, ½ tablespoon honey, 1 tablespoon olive oil
- When the brussels sprouts are cooked, immediately toss the caramelized onions and the dressing through them. Empty them into a serving bowl and sprinkle over the pine nuts and feta. Serve immediately.2 tablespoons pine nuts, 1½ ounces feta cheese
this recipe was very tasty; everyone liked them.
I’m so pleased to read this, Estela – thank you so much for letting me know! 🙂
This was absolutely amazing and dinner party worthy, for sure. I subbed fig jam for the honey and forgot the feta but other than that made as is. My steaks weren’t quite ready so I assembled this and kept in the toaster oven on warm and it held up very well which makes it nice. This is going on my holiday menu. Thank you!
Hi Erin, so glad this worked out well for you. I love your ideas of using fig fam instead of honey. That sounds beautiful, and it’s helpful to know it holds up well if made a little ahead, too. Hope you enjoy it as much over the holidays! 🙂
I received this recipe yesterday and made it last night. It is so easy to make and the flavour is wonderful. I feel sure EVERYONE will enjoy sprouts done this way. I made 4 portions and we ate all 4 between the two of us!
Highly highly recommended!
Hi Diana! Thank you so much for the feedback! I’m so pleased you think these are such a winner, maybe even for people who don’t LOVE brussels sprouts 😉 Thanks again and hope you have a great Christmas and New Year!