Honey Balsamic Glazed Brussels Sprouts

Honey-Balsamic Glazed Brussels Sprouts

Plate with baked chicken, roasted potatoes, honey-balsamic glazed Brussels sprouts and Southern-style greens.

This was literally the first recipe I tried for cooking Brussels sprouts. I have a lot of experience cooking a lot of different vegetables, but we just didn’t eat Brussels sprouts when I was growing up, so I didn’t eat them much as an young adult. However, these have become one of our favorite vegetable sides now. Heather loves them and they’re highly nutritious, so it’s been great to add another savory dish to my repertoire.

Close up of honey-balsamic glazed Brussels sprouts, just as they are finishing up in the pan. They have a golden-green color, and a savory sweet taste.
This recipe was a true Chefing Around moment. I whipped it up on the spot and just cooked with intuition, and it came out great. It’s simple and delicious. And it’s perfect as a side dish with dinner, especially with some pork or beef, like the pork chop in the example below. That was actually cooked straight from frozen. I have a fool-proof technique for freezing and cooking from frozen in my post here.
They’re also great for meal prep. You can cook up a big batch at the beginning of the week and use them in lunches or dinners.
3 Free Meals

Nutrition

We originally started eating more Brussels sprouts because they were another delicious vegetable that we could put on the side of any meal. But they also pack a powerful punch when it comes to nutrition:

They are extremely high in Vitamins C, K, and A, and contain other disease fighting nutrients including including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. They are a very nutrient dense food which means they have a lot of nutritional content per calorie. These nutrients cause them to be anti-inflammatory, which is good for your brain, heart and pretty much everything else.

Plate of mashed potatoes, a pork chop cooked from frozen, and honey-balsamic glazed Brussels sprouts.
What would you serve with these Brussels sprouts? This recipe is so simple and easy, anyone could do it! They’re sure to be a hit.
Print Recipe
Honey Balsamic Glazed Brussels Sprouts
These Brussels sprouts are sweet and caramelized. A delicious and healthy vegetable side dish.
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Heat butter over medium-high heat. Add sprouts and cook, stirring occasionally, until browned evenly on all sides. About 10 minutes.
  2. Add honey, balsamic vinegar, salt and pepper and toss to coat. Turn heat down to low and cook until tender. About 5 minutes.
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Honey-Balsamic Glazed Brussels Sprouts

Honey-Balsamic Glazed Brussels Sprouts

Plate with baked chicken, roasted potatoes, honey-balsamic glazed Brussels sprouts and Southern-style greens.

This was literally the first time I tried cooking Brussels sprouts. I have experience cooking a lot of different vegetables, but we just didn’t eat Brussels sprouts when I was growing up, so I didn’t eat them much as an adult. However, after eating these I began to make them much more often. Heather loves them and they’re very nutritious, so it’s been great to add another savory dish to my repertoire.

Close up of honey-balsamic glazed Brussels sprouts, just as they are finishing up in the pan. They have a golden-green color, and a savory sweet taste.
For just winging this recipe, it came out great! It’s simple and delicious. And it’s perfect as a side dish with dinner, especially with some good meat which you can cook perfectly from frozen, like the pork chop in the example below, using the technique I detail in my post here. They’re also great for meal prep. You can cook up a big batch at the beginning of the week and use them in lunches or dinners.
3 Free Meals

Nutrition

We originally started eating more Brussels sprouts because they were another delicious vegetable that we could put on the side of any meal. But they also pack a powerful punch when it comes to nutrition:

They are extremely high in Vitamins C, K, and A, and contain other disease fighting nutrients including including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. These nutrients cause them to be anti-inflammatory, which helps the heart and pretty much everywhere else in the body.

Plate of mashed potatoes, a pork chop cooked from frozen, and honey-balsamic glazed Brussels sprouts.
What would you serve with these Brussels sprouts? This recipe is so simple and easy, anyone could do it! They’ll be sure to be a hit.

Fresh Brussels sprouts in a pan ready for cooking.Honey-Balsamic Glazed Brussels Sprouts

 

Ingredients

1 lb Brussels Sprouts
2 Tbsp Butter
Honey-balsamic glazed Brussels sprouts finishing up on the stove in a sauce pan.1 Tbsp Honey
1/2 Tbsp Balsamic Vinegar
Salt and Pepper to taste

Directions

Heat butter in skillet over medium-high heat.
Add sprouts and cook stirring occasionally
until browned on all sides. Add honey,
balsamic vinegar, salt and pepper and toss
to coat. Turn heat down to low and continue
to cook until sprouts are tender.

Tags: Vegetarian

3 Comments Add yours

  1. Like Justin said, I never made them when he was growing up, but I love them and it seems they are more publicized. This sounds great Justin . Im certainly going to give this one a try.

    1. They were an instant favorite at our house! We hope you like them. You'll have to come back later and let us know what you think! Thanks for the comment!

  2. Audrey says:

    OH MY GOODNESS!!! My favorite bar serves honey sriracha brussel sprouts and I have been looking for a recipe to try! This will give me the base recipe, I will just swap out the vinegar for sriracha.

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