Honey Balsamic Brussel Sprouts

Crisp roasted Brussel sprouts coated in a glossy honey balsamic glaze with garlic and fresh thyme. The high heat caramelizes the cut edges while the honey and balsamic vinegar create a sweet, tangy finish that turns this simple vegetable into a standout side dish.

Ingredients

• 1 1/2 pounds Brussel sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cloves fresh garlic, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons Mountainside Apiary Mountain Amber Reserve Honey
• 1 tablespoon unsalted butter, melted
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1/4 teaspoon crushed red pepper flakes, optional

Directions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Pat the Brussel sprouts dry, then toss them with the olive oil, salt, and black pepper.
3. Arrange the sprouts cut-side down in a single layer, leaving space between them so they roast instead of steam.
4. Roast for 18 to 20 minutes, until the cut sides are deeply browned and the centers are nearly tender.
5. While the sprouts roast, whisk together the garlic, balsamic vinegar, honey, melted butter, thyme, and red pepper flakes.
6. Remove the pan from the oven and drizzle the honey balsamic mixture over the sprouts. Toss carefully to coat.
7. Return the pan to the oven for 4 to 6 minutes, until the glaze is bubbling and lightly caramelized.
8. Transfer to a serving dish, garnish with fresh thyme, and serve immediately.

Serving Suggestions

Serve alongside roasted chicken, pork chops, steak, salmon, or a holiday roast. For extra texture, finish with toasted pecans, crisp bacon, or a light sprinkle of crumbled goat cheese.