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    Home » Garden To Table

    Honey Balsamic Brussels Sprouts

    Published: Aug 27, 2019 · Modified: Nov 7, 2023 · 8 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    These sweet and spicy honey balsamic brussels sprouts are pan-seared, and tossed in a warm honey, bourbon, and balsamic vinegar sauce.

    These sweet and spicy honey balsamic brussels sprouts are pan-seared and tossed in a warm honey, bourbon, and balsamic vinegar sauce.

    honey baslamic brussels sprouts in a serving bowl.

    Growing up, I was pretty into veggies.

    I loved them-- green beans, spinach-- feed me all the greens!

    But there was one vegetable I could not stand.

    It was little.

    It was green.

    It was steamed, slimy, and tasted like sulfur.

    Blech.

    It was-- the brussels sprout.

    And then, one day, not very long ago, I tasted the magic that is an oven-roasted brussels sprout.

    Next, I tried pan-seared brussels sprouts, and I was SOLD.

    You see, when you pour a little oil on a brussels sprout, and then cook it at really hot temperatures (like in a piping-hot cast-iron pan), it transforms from boring to extraordinary.

    These honey balsamic brussels sprouts are thinly sliced, seared in a hot pan until the edges caramelize, and tossed in a deliciously sweet sauce.

    Want even more brussels sprout ideas? Try this brussels sprout and persimmon salad, brussels sprouts gratin, sweet and sour salmon with brussels sprouts, or raw brussels sprouts salad with tahini dressing.

    Sprouts on a stalk.

    Are These Honey Balsamic Brussels Sprouts Still Bitter?

    Not very.

    The sprouts get sweeter when you sear them in the pan.

    The sauce is sweet.

    You'll be left with a sweet veggie recipe with mildly bitter notes.

    This is the brussels sprouts recipe to feed your bitter-food hating friend or partner.

    This is a gateway recipe towards all things delicious and cruciferous.

    Want more brussels sprouts? Try these: oven-roasted brussels sprouts with apple cider vinegar, shaved brussels sprouts salad, and roasted brussels sprouts salad with persimmons.

    How to Pan-Sear Brussels Sprouts

    Start by heating oil in a cast-iron pan. I usually use an 11" or 12" pan.

    While the pan heats up, begin shaving (thinly slicing) your sprouts.

    You'll cut off the tough, woody end pieces.

    Add the sprouts to the hot pan, and don't touch them.

    When they begin to char on the bottom, remove them from the pan.

    Shopping for a cast-iron pan? I recommend either this Lodge 12″ skillet or this Lodge enameled cast-iron skillet.

    pan-sear sprouts.

    How to Make the Honey Balsamic Sauce

    The honey balsamic sauce has a secret ingredient-- bourbon.

    Technically, this sauce is a gastrique-- a sauce made by caramelizing the sweetener (here it's the honey), and then deglazing the pan with something acidic (the balsamic vinegar).

    The most important thing to know about making a gastrique is that you should have all of your ingredients gathered within arm's reach before starting to prepare the sauce.

    Start by heating the honey over medium heat. Stir it often.

    The honey will begin to bubble, then it will darken, and then it'll turn a gorgeous amber (golden brown) hue.

    Pay attention to this part: Watch your honey as it cooks, and be ready to add the vinegar and bourbon.

    A few seconds can mean the difference between a delicious, sweet sauce and burnt-to-the-pan honey sadness.

    As soon as the honey darkens-- and really, WITHIN SECONDS-- stand back (because of splash-back), and add the balsamic vinegar and bourbon.

    Stir, stir, and stir some more.

    If that step sounded complicated, it's really fairly easy. It just moves quickly, and you need to be ready for each step before beginning the sauce.

    Serving Honey Balsamic Brussels Sprouts

    Toss the brussels sprouts in the honey balsamic sauce just before serving, and watch as your brussels sprouts doubting friends smile with delight!

    honey baslamic brussels sprouts in a serving bowl.

    Pair these honey balsamic brussels sprouts with butternut and sweet potato soup from Girl Heart Food!

    honey baslamic brussels sprouts in a serving bowl
    Print Recipe Save Recipe Saved!
    5 from 10 votes

    Honey Balsamic Brussels Sprouts

    These sweet and spicy honey balsamic brussels sprouts are pan-seared and tossed in a warm honey, bourbon, and balsamic vinegar sauce.
    Author: Sarah Trenalone
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 8 people
    Calories: 69kcal
    Freezer Friendly?
    No
    Will It Keep?
    No, But Can Be Partially Prepared Ahead of Time
    Prevent your screen from going dark

    Ingredients

    • 1 pound brussels sprouts
    • 1 tablespoon olive oil
    • ⅛ cup honey
    • ⅛ cup balsamic vinegar
    • ⅛ cup bourbon (or unflavored whiskey)
    • ½ teaspoon sea salt Or use 1 teaspoon kosher salt (I use Diamond kosher salt)
    • 1 teaspoon red pepper flakes

    Instructions

    • Heat 1 TB olive oil on medium heat in a large heavy pan (such as cast iron).
      Note: If using a medium-sized pan, you may need to work in 2 batches.
    • While the pan gets hot, thinly slice the brussels sprouts.  Discard the woody ends.
    • Add the shaved sprouts to the hot pan, and allow them to cook 3-4 minutes until lightly charred. Stir the sprouts periodically with a wooden or metal spatula while they cook. Remove sprouts from pan and add to a mixing bowl.
    • Note: This step in the recipe will go quickly and requires extra attention.  Before beginning this step, have the bourbon and balsamic ready to use and within arm's reach.
      Heat the honey over medium heat, whisking constantly.  When the honey begins to turn golden brown (or amber), stand back at arm's length (in case of splash-back) and add the balsamic vinegar and bourbon.
    • Stir the sauce over medium heat 1-2 more minutes, and then pour immediately onto the brussels sprouts.
    • Add the salt and red pepper flakes, and serve immediately.
    • Prepare Ahead: 
      The brussels sprouts can be sliced up to 2 days ahead of time.
      Make Ahead:
      Up to 2 hours before serving, make the sauce, and toss the sprouts in the sauce. Serve the brussels sprouts cold instead of warm.

    Nutrition

    Calories: 69kcal (3%) | Carbohydrates: 10g (3%) | Protein: 2g (4%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Sodium: 310mg (13%) | Potassium: 230mg (7%) | Fiber: 2g (8%) | Sugar: 6g (7%) | Vitamin A: 502IU (10%) | Vitamin C: 48mg (58%) | Calcium: 24mg (2%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 10 votes (2 ratings without comment)

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    Comments

    All commentsI made this
    1. Gloria says

      September 11, 2019 at 3:49 pm

      5 stars
      I LOVE going to the market and getting these on the stalk. Always a MUST on my fall dinner table. Love the sound of the honey balsamic. I have a balsamic reduction on my counter all the time.

      Reply
    2. Sandra Shaffer says

      September 13, 2019 at 6:14 pm

      5 stars
      I was the same! Never liked brussels sprouts because the first time I had them they were boiled....terrible way to enjoy these little guys. Off the stock and roasted are delicious! The addition of bourbon takes these to a whole new level. We ate every bite!

      Reply
    3. Pam Greer says

      September 13, 2019 at 7:30 pm

      5 stars
      I recently discovered the joys of roasted brussels sprouts too!! This sauce sounds absolutely amazing!

      Reply
    4. Jenni LeBaron says

      September 13, 2019 at 9:38 pm

      5 stars
      Wow! I love Brussels sprouts, but adding a bit of bourbon is genius! It sounds like it pairs perfectly with the honey and balsamic. Can't wait to dig into this!

      Reply
    5. Dana says

      September 16, 2019 at 12:14 pm

      5 stars
      First of all, I love how Brussels sprouts grow! The stalks look so cool. I want to grow some, but my husband doesn't *love* them so I'd be eating bushels by myself. Ha. This dish sounds awesome, though. I'm definitely going to be buying some and making these, even if for myself 🙂

      Reply
    6. Trish Bozeman says

      September 18, 2019 at 12:24 pm

      5 stars
      One of my fave things ever is to snap brussels sprouts from the stalk. And then of course, eat them. I love the hit of bourbon in this recipe. 5 stars!

      Reply
    7. Tracy says

      September 18, 2019 at 3:52 pm

      5 stars
      Finally a Brussels sprouts recipe without bacon but WITH bourbon! Soooo good. My husband LOVED these, and I loved that they were meatless!

      Reply
    8. Debra says

      September 23, 2019 at 7:28 pm

      5 stars
      Oh, this sounds perfect for fall....I'm always looking for more side dishes that don't need oven space. Thanks for the tips about the sauce....I'll be armed with all ingredients and ready!

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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