Name: Balsamic Honey Glazed Brussels Sprouts with Pecans Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs Brussels sprouts, trimmed and halved (or quartered if large); 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cloves garlic, minced; 1/4 cup balsamic vinegar; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 tablespoon water; 1/4 cup chopped pecans or walnuts; 1 tablespoon chopped fresh parsley

Jump to Recipe· 3.8 from 4 reviews

I absolutely love how the Balsamic Honey Glazed Brussels Sprouts with Pecans Recipe transforms a humble vegetable into a vibrant, flavorful side dish that feels both indulgent and wholesome. This recipe combines the natural earthiness of roasted Brussels sprouts with a luscious honey-sweetened balsamic glaze and the delightful crunch of toasted pecans, creating a harmony of textures and tastes that always impresses me. Whenever I serve this, it quickly becomes the star of the meal, whether it’s for a casual weeknight dinner or a festive gathering.

Why You’ll Love This Balsamic Honey Glazed Brussels Sprouts with Pecans Recipe

What really excites me about this recipe is the perfect balance of flavors. The slight bitterness of the roasted Brussels sprouts is carefully mellowed by the sweet and tangy balsamic honey glaze, while the mustard adds just a subtle zip that brings everything together. The toasted pecans add a toasty crunch that not only elevates the texture but infuses a lovely nutty aroma. When I take a bite, I get that satisfying mix of tender, crisp, sweet, and savory all at once, which I find absolutely irresistible.

Beyond the flavor, I adore how straightforward this recipe is. It doesn’t require any fancy ingredients or complicated steps, making it ideal for me when I want something impressive but easy. Roasting the Brussels sprouts is simple, and simmering the glaze takes just minutes, so the overall hands-on time is minimal. This dish is just as perfect for holiday dinners, where it adds a sophisticated touch, as it is for a weekday side that feels like a special treat. Its versatility and crowd-pleasing nature make it one of my all-time favorites to recommend.

Ingredients You’ll Need

A close-up view of a cooked dish shows bright green Brussels sprouts with a shiny, caramelized surface mixed with golden brown slices of carrots and small browned pieces of nuts, all glistening with a rich sauce. Behind these colorful vegetables is a larger piece of golden brown cooked food that looks soft and moist, creating a mix of textures and warm colors on a black pan surface. The colors are vibrant with a nice contrast between the green vegetables, orange slices, and the brown base layer. photo taken with an iphone --ar 4:5 --v 7

The magic of this dish lies in its simple but thoughtfully selected ingredients, each contributing something essential to the final result. Everything from the fresh Brussels sprouts to the tangy balsamic vinegar and crunchy pecans plays a vital role in crafting those layers of flavor and texture that I adore.

Brussels sprouts (1.5 lbs): Choose fresh, firm sprouts; trimming and halving them creates the perfect size for roasting and caramelization.
Olive oil (3 tablespoons): This helps roast the sprouts evenly, adding depth and a lovely golden finish.
Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential for seasoning, highlighting the natural flavors of the sprouts.
Garlic (2 cloves, minced): Adds fragrant, savory notes that complement the glaze beautifully.
Balsamic vinegar (1/4 cup): Provides the signature tangy richness that balances the sweetness.
Honey (2 tablespoons): Brings a natural sweetness that enhances the balsamic and caramelizes lightly.
Dijon mustard (1 tablespoon): Gives a subtle, sharp depth that brightens the glaze without overpowering.
Water (1 tablespoon): Keeps the glaze from being too thick, helping it coat the sprouts evenly.
Chopped pecans (1/4 cup, optional): Adds crunch and a toasty flavor that’s the perfect garnish.
Chopped fresh parsley (1 tablespoon, optional): For a fresh, colorful finish that livens up the presentation.

Directions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. While the oven warms, prepare the Brussels sprouts by washing them thoroughly, trimming the ends, and halving or quartering the larger ones. Make sure to dry them well to ensure they roast rather than steam.

Step 2: Toss the prepared Brussels sprouts with the olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the baking sheet to promote even roasting and caramelization.

Step 3: Roast the Brussels sprouts for 20 to 25 minutes, flipping them halfway through. You’re looking for a tender texture with gorgeous golden-brown edges and some crispy bits; this roasting time brings out that beautiful nutty flavor I always love.

Step 4: While the Brussels sprouts are roasting, prepare the balsamic honey glaze. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and water. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and let it simmer for 5 to 7 minutes. Stir occasionally until it thickens slightly but still has a nice pourable consistency.

Step 5: Once the Brussels sprouts come out of the oven, transfer them to a large bowl. Pour the honey balsamic glaze over the top and toss everything well to coat every piece. The warmth of the sprouts helps the glaze soak in deliciously.

Step 6: Finish by garnishing with the chopped pecans and fresh parsley if you’re using them. Serve immediately to enjoy the contrast between the warm sprouts and crisp pecans.

Servings and Timing

This recipe serves about 6 people, making it an ideal side for family dinners or holiday spreads. The prep time is roughly 10 minutes, mostly for washing and trimming the Brussels sprouts, plus preparing the glaze. The roasting takes about 20 to 25 minutes, and simmering the glaze adds another 7 minutes or so. All in all, you’re looking at just under 40 minutes from start to finish, with no additional resting or cooling time needed—I love how quick this dish is without sacrificing any flavor.

How to Serve This Balsamic Honey Glazed Brussels Sprouts with Pecans Recipe

A close-up of roasted Brussels sprouts, showing about two layers of the vegetable. The outer layer is dark green with a shiny, slightly crispy, and caramelized texture with blackened edges. The inner layer reveals a golden brown, charred surface with caramelized highlights, adding a rich contrast to the green outer leaves. Small bits of cooked onions and a glossy, dark sauce are scattered throughout, giving a shiny appearance. The photo is taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with protein-rich mains like roasted chicken, grilled steak, or baked salmon because the sweet-savory sprouts complement those flavors perfectly. For a vegetarian twist, it pairs beautifully with quinoa salads or creamy risottos, adding a textural and flavor contrast that brightens the plate.

Presentation-wise, I find that a simple scattering of fresh parsley and pecans on top adds a beautiful pop of green and crunch that makes the dish look inviting and festive. Serving the sprouts warm ensures that the glaze is glossy and coats each leaf just right. If you want to elevate the experience, a sprinkling of flaky sea salt on top right before serving amps up the flavors even more.

For beverages, I often reach for a crisp white wine like Sauvignon Blanc or a light Pinot Noir for red lovers, both of which balance the tang and sweetness of the dish. Non-alcoholic options like sparkling water with a twist of lemon add refreshing contrast. I’ve served this dish at casual weeknight dinners and festive holiday parties, and it always draws compliments; it’s versatile and elegant at the same time.

Variations

I like to experiment with this Balsamic Honey Glazed Brussels Sprouts with Pecans Recipe by swapping out the nuts or adjusting the glaze to suit different tastes. Pecans give a rich, buttery crunch, but walnuts or even toasted almonds work beautifully if you want a different texture or flavor. For those with nut allergies, simply omit the nuts and add toasted pumpkin seeds for a similar crunch.

If you’re following a vegan diet, substituting maple syrup or agave nectar for honey works wonderfully and keeps the glaze just as sweet and glossy. This recipe is naturally gluten-free too, so it fits seamlessly into many dietary needs. For a spicy kick, I sometimes add a pinch of red pepper flakes into the glaze while it simmers—that little heat contrast lifts the dish in a surprising way.

While I usually roast the Brussels sprouts, you could steam them first for a softer texture or even sauté them in a skillet for a quicker option, finishing with the glaze tossed in at the end. Each method brings out different qualities in the Brussels sprouts, so I encourage trying different techniques to find your personal favorite.

Storage and Reheating

Storing Leftovers

Leftover Balsamic Honey Glazed Brussels Sprouts with Pecans store very well in an airtight container in the refrigerator for up to 3 days. I recommend using a glass or BPA-free plastic container to keep flavors fresh. When storing, I usually keep the pecans separate if possible to prevent them from getting soggy overnight.

Freezing

I personally don’t recommend freezing this dish because the texture of the Brussels sprouts and the glaze can change after thawing. The sprouts may become mushy, and the pecans lose their crunch, which takes away from the overall experience. If you do freeze leftovers, be sure to flash-freeze them spread out on a tray first, then transfer to a freezer-safe container or bag. Consume within 1 month for best quality.

Reheating

The best way to reheat these glazed Brussels sprouts is in a hot oven or toaster oven at 350°F (175°C) for about 10-12 minutes. This helps restore some crispness to the edges without drying them out. Avoid microwaving if you want to keep the texture intact, as it tends to make the sprouts soggy. If reheating pecans as well, consider adding fresh chopped pecans on top after warming for maximum crunch.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts give the best texture and flavor, you can use frozen ones if that’s what you have on hand. Just be sure to thaw and dry them very well before roasting to avoid excess moisture, which can prevent browning and result in a soggier texture.

What can I substitute if I don’t have Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard or whole grain mustard as alternatives. These will alter the flavor slightly but still add that necessary tang and depth to the glaze. Even a small amount of prepared horseradish can provide a similar sharp kick.

Can I prepare the glaze in advance?

Yes! The balsamic honey glaze can be made a day ahead and stored in the refrigerator in a sealed container. Just reheat gently on the stove before tossing with the roasted Brussels sprouts. This can save time if you’re preparing a busy meal.

Are there other nuts I can add besides pecans?

Absolutely! Walnuts are a classic substitute that offer a similar texture and flavor. Toasted almonds, hazelnuts, or even pine nuts also make delicious alternatives. Just toast them lightly to bring out their natural oils and flavor before adding as a garnish.

How do I know when the Brussels sprouts are perfectly roasted?

You want the Brussels sprouts to be tender inside but with browned, crispy edges. After about 20 minutes at 400°F, check them by piercing with a fork—it should go in easily. The outer leaves should have golden caramelized spots, which give the best flavor and texture.

Conclusion

I hope you’ll give the Balsamic Honey Glazed Brussels Sprouts with Pecans Recipe a try soon, because it truly is one of those simple dishes that feels special every time I make it. The way the glaze wraps around those tender sprouts, with the added crunch of pecans, is a combination I find both comforting and exciting. Whether you’re looking to impress guests or just add more joy to your weeknight dinners, this recipe never disappoints me, and I’m sure it won’t disappoint you either!