What I like to Eat

Roasted Honey-Balsamic Glazed Brussels

Honey glazed Brussels Sprouts is something I could eat year-round. They are delicious and I tend to steal enjoy an unequal portion… Thankfully, my wonderful fiance graciously allows this, even though he loves them too.

Now for Thanksgiving, you cannot simply make the recipes you have year-round… There has to be some variation.

So I switched up my usual honey-glazed Brussels and added some balsamic vinaigrette, bacon, and cranberries. I ended up roasting them in the oven to add crunchiness to the texture. I find this gives it a better mouth-feel and adds to the overall flavor.

The balsamic vinaigrette gives it a tartness but not making it bitter, as white vinegar or apple cider vinegar would. The cranberries add to the sweetness of the honey and create a different texture and flavor within the dish. It creates a great balance that’s absolutely delicious!

I used fresh Brussels since we want a crispy end result. Frozen are pre-cooked and have excess water within so they don’t roast very well in the oven. I simply bought a package of pre-washed ready to eat brussels sprouts from the produce section of the grocery store.

This dish took me around 40 minutes to make, from start to finish. Very quick easy to prepare, and takes 20-25 minutes in the oven. The only time-consuming prep needed is pre-cooking the bacon and slicing the Brussels.



  • 7-8 slices of Bacon – optional
  • 24oz. fresh Brussels Sprouts
  • 1/2 cup of Craisins
  • 1/2 cup of Honey
  • 1/4 cup of Balsamic Vinegar
  • Dash of Salt and Pepper


Pre-cook bacon to slightly under desired crispiness, it will cook more in the oven. Chop or break into small pieces once fully cooled.

Half the Brussel Sprouts and place into a large mixing bowl.

Simmer honey and balsamic vinegar together until fully mixed and turning into a syrupy glaze consistency.

Add the cooked bacon, craisins, salt, pepper, and honey-balsamic glaze to the mixing bowl with the Brussels. Fully coat with the glaze and spread onto a lined cookie sheet.

Bake at 425 degrees for 20-25 minutes, or until Brussels are fully cooked.


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