Dessert

Honey Balsamic Roasted Brussels Sprouts with Pecans Recipe

ByRita Bennet November 21, 2025November 21, 2025

Introduction

Honey Balsamic Brussels Sprouts offer a perfect balance of sweet and tangy flavors, making them a delightful side dish for any meal. Roasted to caramelized perfection and finished with a glossy honey balsamic glaze, this recipe is both simple and impressive.

A white bowl filled with roasted Brussels sprouts cut in half, showing three main visible layers: the outer dark green leaves slightly charred and wrinkled, the inner leaves a lighter green with browned edges, and a caramelized golden brown center. A shiny, thick dark brown glaze is being poured over the sprouts, coating them evenly, while small sprigs of fresh green thyme are scattered on top. The bowl sits on a white marbled surface, with a warm reddish-brown background softly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large)
3 tablespoons olive oil

1/2 teaspoon salt
1/4 teaspoon black pepper

2 cloves garlic, minced
1/4 cup balsamic vinegar

2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon water

1/4 cup chopped pecans or walnuts (optional, for garnish)
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Prepare the Brussels sprouts by washing them, trimming the ends, removing outer leaves if desired, then halving or quartering them. Dry thoroughly to ensure even roasting.

Step 2: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and browned.
Step 3: While the sprouts roast, mince the garlic. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Simmer over medium heat, then reduce to low and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly. Taste and adjust seasoning if needed.
Step 4: Transfer the roasted Brussels sprouts to a large bowl. Pour the honey balsamic glaze over them and toss gently to coat evenly. Garnish with chopped pecans or walnuts and fresh parsley if using. Serve immediately for the best flavor and texture.

Tips & Variations

For extra crunch, toast the nuts lightly before garnishing.
Swap honey with maple syrup for a different sweet note.
Add a sprinkle of red pepper flakes to the glaze for a subtle spicy kick.

Use smoked paprika in the roasting step to add a smoky depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to keep the glaze from burning. Avoid microwaving to maintain the best texture.

How to Serve

The image shows many roasted Brussels sprouts cut in half, with a golden-brown caramelized surface and green shiny outer leaves. Each sprout half has crispy dark brown edges, some slight charring, and bits of cooked onions or garlic scattered on top, coated in a glossy sauce that looks slightly sticky. The sprouts are tightly packed together, showing layers of bright green, light yellow, and deep brown textures. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

You can prepare and roast the Brussels sprouts in advance, then prepare the glaze just before serving to keep it fresh and vibrant. Toss them together shortly before serving for the best taste.

What can I use if I don’t have balsamic vinegar?

You may substitute balsamic vinegar with red wine vinegar mixed with a little extra honey to mimic the sweetness and tang, though the flavor will be slightly different.