When Brussels sprouts are properly roasted, their outer leaves turn crisp while the centres stay tender. Here we coat them in a short forest honey and balsamic glaze, then add walnuts for crunch.
Our forest honey is dark, thick and creamy. Its malty notes of caramel, liquorice and dried fruit naturally complement the roasted flavours in this dish without overwhelming the vegetable.
Why use forest honey in this recipe?
Brussels sprouts develop a gentle bitterness and toasted flavour in the oven. Balsamic vinegar brings acidity, while honey rounds out the balance and creates a thin, glossy coating towards the end of cooking.
We use our forest honey because its bold profile tastes less overtly sweet than a delicate blossom honey. Its woody, malty character echoes both the walnuts and the caramelised sprouts.
Ingredients for four
- 750 g Brussels sprouts
- 2 tbsp olive oil
- 1½ tbsp forest honey
- 1 tbsp balsamic vinegar
- 60 g walnuts, roughly chopped
- 4–5 sprigs thyme
- salt and black pepper
Allergen: this recipe contains walnuts. For a walnut-free version, use toasted pumpkin seeds and check the labelling of every ingredient you add.
How to make roasted Brussels sprouts
1. Prepare the oven and vegetables
Heat the oven to 200°C conventional or 190°C fan. Remove any damaged leaves, trim the bases and cut the sprouts in half. Rinse if needed, then dry them thoroughly: a dry surface roasts more effectively.
2. Start roasting without the honey
Spread the sprouts over a large baking tray. Add the olive oil, salt and pepper, then toss. Arrange them cut-side down with a little space between each piece. Roast for 18–20 minutes.
This first stage lets the vegetables brown without exposing the honey to high heat for too long.
3. Mix the glaze
Combine the forest honey and balsamic vinegar in a small bowl. If the honey is very firm, stand the bowl briefly in lukewarm water before stirring. The glaze should flow, but it does not need to be hot.
4. Glaze and finish roasting
Take out the tray, quickly turn the sprouts and drizzle over the glaze. Add the walnuts and thyme leaves, then toss to create a thin, even coating. Return to the oven for 6–8 minutes, until the edges are deeply golden.
Watch the final minutes closely: honey colours quickly. The finished glaze should be glossy and caramelised, never blackened.
5. Serve straight away
Taste and adjust with a pinch of salt, black pepper or a few extra drops of balsamic. Serve hot from the roasting dish or transfer to a warmed platter.
How to get truly roasted sprouts
Dry them well
Water trapped between the leaves creates steam and slows browning. After rinsing, pat the sprouts dry with a clean towel or kitchen paper.
Use a large enough tray
The halves should touch the tray without overlapping. If they are crowded, divide them between two trays. Extra space produces better colour than a packed tray.
Place the cut side against the metal
The flat surface gives maximum contact and more even caramelisation. Leave the sprouts undisturbed during the first part of roasting.
Add the glaze late
Honey needs only a few minutes to coat and colour the vegetables. Adding it near the end preserves more of its aromatic profile and reduces the chance of scorching the sugars.
What to serve with this dish
These sprouts make a good side for roast poultry, fish or lentils. They also work in a vegetarian plate with celeriac mash, brown rice or quinoa.
For a lighter meal, serve them warm over a grain salad. Crumbled fresh cheese adds contrast; remember that this introduces milk as an allergen.
Three easy variations
- Add citrus: finish with a little orange zest.
- Add extra bite: mix a teaspoon of mustard into the glaze, bearing in mind that mustard is an allergen.
- Add spice: season the sprouts with a pinch of smoked sweet paprika before roasting.
Storage and reheating
Refrigerate leftovers in a closed container and eat them promptly. To bring back a little crispness, reheat them briefly in the oven rather than the microwave.
You can mix the glaze in advance, but keep it separate and add it only during the second stage of roasting.
A simple side with a full-flavoured honey
The appeal lies in the contrast: well-roasted sprouts, clear acidity, a measured touch of honey and crunchy walnuts. Our forest honey adds depth without turning the dish into a sweet side.
If you enjoy woody, full-bodied pairings, discover our forest honey and try it in marinades, slow-cooked dishes or alongside mature cheese.
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