Honey Balsamic Brussels Sprouts are roasted perfectly in the oven then drizzled with the tastiest sweet and savory sauce. Topped with crispy bacon and pumpkin seeds for the perfect crunch.
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Hear me out. These brussels sprouts are THE best side dish. I know that’s a lot to say about a veggie that had a bad name but I promise you, brussels are back and kind of the best.
When brussels sprouts are roasted in the oven, they get so crispy and develop such great flavor. Then top them with a sweet and vinegary sauce. Then add bacon and roasted pumpkin seeds for crunch.
It doesn’t get any better.
These brussels were inspired by a local restaurant, MoMo Pizzaria & Ristorante, that has the most amazing brussels sprouts on their appetizer menu.
They are the brussels that converted me. After grabbing takeout from them around Christmastime, I decided it was time I create a delicious version at home.
I promise you, they taste just like the real thing. So.Freaking.Good.
Ingredients for Honey Balsamic Brussels Sprouts
The ingredient list is super simple. Here’s what you will need:
How to Make Honey Balsamic Brussels Sprouts
Even though these seem really fancy, they are surprisingly easy to make. Start by slicing off the root end of your brussels sprouts then slicing them in half.
Toss with olive oil, salt and pepper and spread in an even layer on a rimmed baking sheet. Bake until dark and crispy, flipping halfway through the cooking time.
While the brussels are roasting, make the sauce. Start by dicing the bacon into small pieces. Add to a small skillet over medium heat and cook until crisp.
Drain all but 1 tablespoon of bacon grease from the pan. Add balsamic vinegar, honey and pumpkin seeds to the bacon and cook until thickened and syrupy. This should take about 3 minutes.
Toss the brussels with the sauce and serve immediately.
No More Soggy Brussels
Roasting brussels sprouts in the oven produces the perfect crispy exterior while keeping the interior tender but not mushy.
When you are roasting them in the oven, make sure not to leave them in the oven for any longer than 35 minutes (at the 425 degree temperature). Any longer than that will lead to a too soft texture inside.
More Fancy Sides to Try:
Honey Balsamic Brussels Sprouts
- 1 lb. brussels sprouts, roots trimmed and halved
- 1 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 4 slices thick-cut bacon, cut into 1/4-inch pieces
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- 2 Tbsp. pumpkin seeds
- Preheat oven to 425 degrees F. Place brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss well. Spread out in a single layer, cut side down. Roast for 25 to 30 minutes, flipping after 15 minutes.
- Meanwhile, heat a skillet over medium heat. Add bacon and cook until crisp. Drain all but 1 tablespoon of bacon grease from the skillet, leaving the bacon in the pan. Add balsamic vinegar, honey and pumpkin seeds to the pan. Cook, stirring constantly, until the sauce thickens and is syrupy, about 3 minutes.
- Toss the brussels sprouts with the honey balsamic sauce and serve immediately.