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This 25-minute recipe will be your go-to side dish – Honey Balsamic Brussels Sprouts that are crisp and garlicky in an outrageous sauce!
I LOVE Brussels Sprouts! From my Roasted Brussels Sprouts to my Creamy Brussels Sprouts with Bacon, I’m always finding new ways to win over people who say they don’t like them! And let me tell you, I have an excellent success rate!
This Honey Balsamic Brussels Sprouts recipe is my new masterpiece. It’s unbelievably delicious and quick and easy too – win-win! Once you try it, it will become your go-to side dish!
Why This Recipe Works
- Searing the brussels sprouts in a hot pan gives them golden color and deep caramelization.
- Garlic adds an additional layer of flavor.
- Soy sauce adds a salty component to enhance the sauce.
- Honey and Balsamic vinegar give the sauce a savory-sweet flavor profile that you can’t beat!
Balsamic Vinegar Buying Guide
Buying balsamic vinegar is very similar to purchasing wine. The origin, quality of grapes, years of aging, and how it was aged are all important factors that will determine the quality of the balsamic vinegar. It can get pricey, but like with wine, you can find brands you enjoy that won’t break the bank. Buy what you can afford in small bottles and sample them until you find the right one for you.
Ingredient Notes & Substitutions
- Brussels sprouts – You can buy trimmed or whole that you can clean and trim yourself. Choose smaller Brussels sprouts that feel hard have tightly compacted leaves.
- Garlic – For the best possible flavor, I recommend using fresh garlic, but you can choose whatever you like best; if you want to substitute the garlic, you can use shallots in its place.
- Honey – I use Clover Honey (AKA runny honey), but you can use any variety you enjoy.
- Balsamic Vinegar – If you don’t like balsamic vinegar, you can use apple cider vinegar with a little extra honey.
- Soy Sauce – I use low sodium soy sauce; if you don’t have it, you can use regular, but hold off on the salt until after it’s added. Then taste and adjust seasoning to taste.
Step By Step Instructions
Start with cleaning your brussels sprouts with cold water, removing any dirt or soil.
Allow them to dry completely and then trim by removing loose leaves and trimming the stems by cutting off the hard ends. Then cut each one in half.
Heat the oil in a large skillet over medium-high until it starts to shimmer (but not smoke). As soon as the oil is hot and shimmering, add the halved Brussels sprouts cut side down. This is important as the cut side will lay nice and flat against the pan’s surface for a good sear that’s golden brown.
Let them cook undisturbed for 5 to 7 minutes until they develop a caramelized sear.
Season lightly with salt and pepper. Don’t forget the soy sauce may be salty, so when in doubt, wait to season until after you add the soy sauce and have a chance to taste.
Add the garlic and saute for another minute. Then add a quarter cup of water and scrape the bottom of the pan to stir in any browned bits that may have stuck to the pan.
The water will help to steam the brussels sprouts and allow the center to get tender. Don’t worry if the water evaporates as they cook.
Stir and continue cooking until the Brussel sprouts start to get tender in the middle, and the water cooks down (about 6 to 8 additional minutes). You don’t want to cook them fully as they will finish cooking in the sauce.
Then stir in the vinegar, soy sauce, and honey. Continue to cook, stirring for 1-2 minutes until the sauce reduces and thickens slightly.
Taste for seasoning and add more salt as needed before serving.
Erren’s Top Tips
- Preheat your oil over medium-high heat. This step is important for a good crisp sear.
- Soy Sauce can be salty (even low sodium), so to be sure not to oversalt your dish (that you can come back from), wait to season until after you add the soy sauce and have a chance to taste.
- For the best possible sear that will add lots of color and flavor, start with the brussels sprouts cut side down, so they lay nice and flat against the pan’s surface for a good sear that’s golden brown.
- The water helps to steam the Brussel sprouts and get tender in the middle. Don’t worry if it evaporates during cooking.
- If the pan becomes too dry once the water cooks down add a splash of more water and continue to stir as the water cooks out.
Make ahead and Freezing Instructions
Make-Ahead: This dish can be made up to 3 days in advance. Store in the fridge in an airtight container and then reheat gently on the stove (loosening with a little water if necessary) until warmed through.
Freezing: Please note that freezing will soften the Brussel sprouts considerably, so I wouldn’t do it myself, but this dish can be frozen in a freezer-safe container for up to three months.
Rate This Recipe
Recipe
Honey Balsamic Brussels Sprouts
Ingredients
- 2 tablespoons olive oil
- 1 pound Brussels sprouts (washed, trimmed and halved)
- salt & pepper (to taste)
- 4 cloves garlic (minced)
- ¼ cup water
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons honey
Instructions
- Heat the oil in a large skillet over medium-high until it starts to shimmer (but not smoke)
- As soon as the oil is hot and shimmering, add the halved Brussels sprouts cut side down. Let them cook undisturbed for 5 to 7 minutes until they develop a caramelized sear.
- Add the garlic and saute for another minute. Season lightly with salt and pepper. Add the water, and continue cooking, occasionally stirring until the Brussels sprouts get slightly tender in the middle (they will finish cooking in the sauce). Cook until the sauce reduces to your desired thickness (about 6 to 8 additional minutes).
- Stir in the vinegar, soy sauce, and honey. Continue to cook, stirring for 1-2 minutes until the sauce reduces and thickens slightly.
- Taste for seasoning and add more salt as needed before serving.
Tips
- Preheat your oil over medium-high heat. This step is important for a good crisp sear.
- Soy Sauce can be salty (even low sodium), so to be sure not to oversalt your dish (that you can come back from), wait to season until after you add the soy sauce and have a chance to taste.
- For the best possible sear that will add lots of color and flavor, start with the brussels sprouts cut side down, so they lay nice and flat against the pan’s surface for a good sear that’s golden brown.
- The water helps to steam the Brussel sprouts and get tender in the middle. Don’t worry if it evaporates during cooking.
- If the pan becomes too dry once the water cooks down add a splash of more water and continue to stir as the water cooks out.
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