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If you’re looking for a gluten free and dairy free veggie side dish, look no further! These Honey Balsamic Roasted Brussels Sprouts are easy, delicious and need to be added to your holiday menu this year.

These delicious gluten free and dairy free honey balsamic roasted brussels sprouts are both sweet and savory. They are roasted to perfection in the oven and the honey, balsamic and dijon mustard develop into a gorgeous, sweet glaze that coats the crispy brussels so well!

If you are looking for more vegetable recipes, try my: Fall Harvest Salad with Apple Cider Dressing, Roasted Stuffed Acorn Squash or Autumn Maple Glazed Vegetables.

Why You’ll Love This Recipe?

The texture. If you have memories of soggy brussels sprouts being served at dinner when you were a kid, these are not those! This great recipe makes crispy, perfectly roasted brussels that are anything but soggy!
The flavor. Tossing the brussels sprouts in a honey, balsamic, and dijon mustard mixture before roasting them creates the most delicious glaze. You’ll be licking the sweet taste of the honey and balsamic glaze from your lips as you keep popping these little gems in your mouth.
It is simple. You simply toss the brussels in the glaze mixture before transferring them to a baking sheet and popping them in the oven. There are few skills needed and only a couple simple steps, so really, anyone can make this perfect side dish.

Ingredients

Here are notes about the ingredients needed to make this simple recipe.

Brussels sprouts: Fresh brussels sprouts are going to work best for this.
Avocado oil: I recommend Chosen Foods 100% Pure Avocado Oil.
Sea salt: This salt is less processed than table salt and retains trace minerals.
Black pepper
Honey: Local honey is a great option and generally easy to find.
Balsamic vinegar: I recommend using Napa Valley Naturals Grand Reserve Balsamic Vinegar. The flavor is spectacular and is a lot thicker than regular balsamic vinegar.
Dijon mustard: A distinctive mustard flavor, with just the right amount of bite!
Garlic: You can use fresh garlic cloves or pre-minced from a jar.
Red pepper chili flakes: This is optional but adds just a bit of heat.

Get my favorite ingredients here:

Chosen Foods 100% Pure Avocado Oil

Napa Valley Naturals Grand Reserve Balsamic Vinegar

Step-By-Step Instructions

Here is how to make these yummy roasted honey balsamic brussels sprouts.

Step 1: Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Step 2: Wash brussels sprouts, cut off the ends and slice in half. Place them in a large bowl, including any loose outer leaves.

Step 3: Add the avocado oil, salt, pepper, honey, balsamic vinegar, Dijon mustard, garlic and red pepper flakes to the bowl with the brussels. Toss to coat them evenly.

Step 4: Transfer contents of the bowl to the prepared baking sheet. Carefully arrange brussels sprouts in a single layer and with the cut side down on the baking sheet.

Step 5: Roast in the preheated oven for 20-25 minutes or until brussels sprouts are browning and crispy on the edges.

Step 6: Remove them from the oven and toss them with the sweet balsamic glaze that has developed. Sprinkle with any additional seasonings you prefer and serve them immediately.

Expert Tips

The spacing of your brussels sprouts is very important. Try not to have them piled on top of one another on the baking sheet. The more air flow between your sprouts, the crispier they will get! It may be necessary to use two baking sheets if you notice the brussels sprouts are too crowded.
Parchment paper is your best friend if you’re wanting easy clean up!
When washing the brussels sprouts look for any spotted or yellow leaves and remove them. If you have any nice looking leaves that come loose while cleaning the brussels sprouts, keep them. They crisp up really nicely and are so delicious!
For crispier brussels sprouts, allow them to roast a bit longer. Just keep your eye on them so they don’t burn and remove them when they are the desired degree of crispness.
If you don’t like the heat from the red pepper flakes, skip them or use sparingly.
Sprinkle with flake salt before serving!

Brussels sprouts on a parchment lined baking sheet.

Variations

Toss the brussels with other vegetables, like carrots or zucchini before roasting for an added vegetable.
Top roasted brussels sprouts with dried cranberries or toasted pecans.
Use olive oil instead of avocado oil.
Swap the honey for pure maple syrup for a slightly different flavor.

Serving Suggestions

Serve this healthy side dish alongside your main course as a delicious veggie side dish or as an appetizer before your meal. They would be a great addition to your holiday meal and will surely please the whole family.

Frequently Asked Questions

Can I use frozen brussels sprouts?

Fresh brussels sprouts are going to be best, but you could roast frozen brussels sprouts if that’s the only option. Just note that they will not be as crispy and the texture will be altered.

Do I have to cut the brussels sprouts in half?

Yes. Cutting the brussels sprouts in half will ensure that they get tender through the center and perfectly crispy on the outside and on the edges. Roasting the brussels sprouts with the cut side down allows them to turn a perfect golden brown color.

Should I serve these hot or at room temperature?

This dish is great served hot from the oven or at room temperature. Serving them after they have had a few minutes to cool down allows the glaze to get gooey and sticky, which is one of the best parts about this recipe!

More Easy Side Dish Recipes

Grilled Peach Salad: This salad has greens, fruit, nuts, protein and a little bit of starchy carbs from the zucchini.

Honey, Lime and Mint Fruit Salad: Colorful, sweet and sour with a honey, lime and mint dressing.

One Pot Gluten Free Pasta: This takes minutes to prepare and only 20 minutes to cook! Just add your favorite protein as a topper, like chicken sausage, baked chicken or meatballs.

If you make this recipe, don't forget to TAG me on Instagram or come back and leave me a 5-star rating and a comment!

Many Hugs,

Cathleen

brussels sprouts, vegan, vegetable, side dish

sides

Yield: 10

Author: Cathleen Crobons