Honey Balsamic Brussel Sprouts with Breadcrumbs


You could go your whole life hating something. And you could be wrong about it. Brussel sprouts were never my favourite. My early memories of them are of a dull, mushy version of this vegetable that were picked up from the freezer section and thawed to be served with a bit of melted butter, salt and pepper. Then I read Molly Baz’s recipe on Bon Appetit and it completely changed my mind. This recipe is largely inspired by hers, with a few minor changes here and there but the same general technique. Using fresh brussel sprouts and getting some nice colour on them are absolutely necessary - please no frozen brussel sprouts.

Honey Balsamic Roasted Brussel Sprouts with Breadcrumbs

Serves 3-4 as a side

750g Brussel sprouts

1 tbsp olive oil

1/4 cup honey (or maple syrup)

1/3 cup balsamic vinegar

1 tbsp coconut oil

75g good, crusty bread (I used sourdough)

salt and pepper to taste


Tear bread into ~1 inch chunks, then place in a food processor and pulse until you have coarse crumbs.

Heat a medium-sized skillet over medium heat. Once hot, add the oil. Allow oil to heat up for a minute or two, then add the bread crumbs. Season liberally with salt and pepper and stir to incorporate. Cook for 7-10 minutes until crumbs are golden brown, stirring often and being careful not to burn.

Brussel Sprouts:

Preheat the oven to 425°F and line a baking tray with parchment paper or a silicone baking mat.

Prep your brussel sprouts by cutting off the tough nub on the bottom, peeling away any brown/yellow outer layers and slicing them in half. Arrange the brussels on the baking tray and toss with 1 tbsp olive oil, salt and pepper. Make sure that the cut side is facing down, then place the tray in the oven and bake for 20-25 minutes until the brussel sprouts are golden brown and have softened. Transfer to a medium-sized bowl.

While brussel sprouts are roasting, add honey to a small saucepan over medium heat and cook, stirring continuously, for 2-3 minutes until it bubbles takes on a light golden-brown colour. Turn heat to low, stir in vinegar, coconut oil, salt and pepper. Bring mixture to a simmer again while stirring until thickened, 4-5 minutes. Remove from heat and set aside.

Pour the honey balsamic mixture into the bowl over the roasted brussel sprouts and carefully stir to coat. Transfer the coated brussel sprouts to a serving dish and generously sprinkle with bread crumbs right before serving.