Honey Balsamic Brussels Sprouts


Not everyone loves Brussels sprouts. Probably because not everyone has had these delectable honey-balsamic Brussels sprouts. It doesn’t take much to take them from bitter veggie to instant family favorite, and this recipe makes it simple.

A few ways to spruce up your sprouts:

  • Use raw & unfiltered Local Hive Honey to add some real depth to the sweetness and balance out their natural bitterness. We recommend our Rocky Mountain Blend, with its medium-bodied heft that doesn’t get overpowered by the acidity of the balsamic.
  • Go for the good stuff when it comes to balsamic vinegar. Grab a good bottle, you’ll find plenty of uses for it, whether as a dip for sourdough bread or a base for salad dressings
  • Add butter. (Yeah, that’s it. That’s the tip.)

Makes: 4 servings

Prep: 10 mins

Cook Time: 20 mins



    • 1 lb. Brussels sprouts, cleaned and halved

    • 2 tbsp. extra-virgin olive oil

    • 1/2 cup balsamic vinegar

    • 2 tbsp Local Hive Rocky Mountain Honey Blend

    • 1 tbsp Dijon mustard

    • 4 cloves garlic, minced

    • Kosher salt

    • Freshly ground black pepper


    1. Heat a large skillet over medium heat, then add oil.

    2. Add Brussels sprouts one at a time, cut side down.

    3. Cook 3 to 4 minutes without stirring until browned on the bottom.

    4. Add ½ cup water and cover. Let Brussels sprouts steam 3 minutes. If the skillet dries completely, add more water 1 TBSP at a time.

    5. Remove sprouts from skillet and set aside. Pour in vinegar, Local Hive Honey, mustard, and minced garlic to skillet. Whisk to combine.

    6. Bring to a simmer over medium heat and cook until thickened, 6 to 8 minutes. Return sprouts to pan, toss to coat, and cook, stirring, 2 to 3 more minutes. Season with salt and pepper and serve warm.

    7. Combine the sauce ingredients (honey, sriracha, mayo, cayenne, and salt).

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