These roasted Brussels sprouts with honey and peanuts are sweet, sticky and full of texture. The sprouts roast until golden with crisp edges, then get tossed in a buttery honey glaze with crunchy peanuts and a splash of balsamic.
Table of Contents
Recipe snapshot
The peanuts are my twist here. I wanted something to break up the softness of the sprouts and add real crunch. They bring a slightly salty bite that works beautifully with the honey and give this simple dish a bit more contrast.
💬 What it is: Roasted Brussels sprouts with crispy edges, tossed in a buttery honey glaze with crunchy peanuts and a splash of balsamic.
❤️ Why you'll love it: Sweet, salty and full of contrast - the peanuts add real crunch and break up the softness of the sprouts.
👨🍳 How to make it: Roast until golden, then toss with butter, honey, peanuts and a splash of balsamic.
Related: If you like recipes with minimal ingredients try my easy parsley pesto with walnuts and lemon - it's quick and easy!
Ingredients
- Brussels sprouts: Look for firm, tightly packed sprouts that feel heavy for their size. Trim the ends and remove any loose or yellow outer leaves before halving.
- Olive oil: Used for roasting. You don't need your best extra virgin here - a good everyday olive oil will do the job perfectly.
- Butter: Adds richness to the glaze and helps carry the honey. Let it melt until slightly foamy before adding the other ingredients.
- Honey: Brings the sweetness and helps create that sticky glaze. Adjust slightly depending on how sweet you like it.
- Peanuts: My twist. I wanted something to break up the softness - they add crunch, a salty edge and a bit of contrast.
- Balsamic vinegar: Just a splash at the end lifts everything and cuts through the sweetness. Don't overdo it - this is a background note, not the main flavour.
- Salt & pepper: Season simply before roasting, then adjust again at the end if needed.
How to make roasted Brussels sprouts
Coat the sprouts
Toss the halved Brussels sprouts with olive oil, salt and pepper until well coated.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Roast and finish
Roast cut-side down for the best colour and crisp edges, then toss with butter, honey and peanuts.
Finish with a splash of balsamic and serve immediately.
Expert tips
- Roast cut-side down: This gives you the best colour and those crisp, caramelised edges you're after.
- Don't overcrowd the pan: If the sprouts are too close together, they'll steam instead of roast and you'll lose that texture.
- Use medium heat for the glaze: When adding the butter, honey and peanuts, keep the heat moderate so the honey doesn't burn.
- Taste before adding balsamic: A small splash is enough to balance the sweetness - too much will overpower everything.
- Add peanuts at the end: This keeps them crunchy and stops them from softening in the glaze.
⭐️ This is one of those recipes where texture matters - crisp edges and crunchy peanuts make all the difference.
Serving Suggestions
These roasted Brussels sprouts work beautifully as a side or even a light main if you're keeping things simple.
- With grilled meats: Serve alongside roast lamb, chicken souvlaki or a simple grilled steak - the sweetness of the honey glaze balances the char perfectly.
- With seafood: They pair surprisingly well with grilled fish or prawns, especially anything with lemon or herbs.
- As part of a spread: Add them to a table with dishes like spanakorizo, roasted potatoes or a fresh Greek salad for a relaxed, share-style meal.
- On their own: Honestly, they're good enough to eat straight from the pan - the crunchy peanuts and sticky glaze make them hard to stop at one serving.
FAQs
You can, but fresh will give you better colour and texture. If using frozen, roast them straight from frozen and expect slightly softer results.
Swap the butter for more olive oil and use maple syrup instead of honey. The flavour will be slightly different but still works well.
They're best served straight away while the edges are crisp and the glaze is fresh. Leftovers can be reheated, but they'll lose some texture.
Yes, but you'll lose that crunch and contrast. If needed, try toasted almonds or leave them out entirely.
Roast them cut-side down and don't overcrowd the pan. Giving them space is the key to getting those golden, caramelised edges.
Related recipes
WANT MORE? Sign up to the Newsletter and follow along on Facebook, Instagram and Pinterest
📖 Recipe
Roasted Brussels Sprouts with Honey and Peanuts
Conversions
Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 3 tablespoon olive oil
- Salt and pepper
- 25 g butter
- 85 ml honey
- 75 g unsalted peanuts, lightly crushed and toasted
- A splash of balsamic vinegar
Instructions
- Preheat the oven to 180°C (350°F).
- Toss the Brussels sprouts with olive oil, salt and pepper until evenly coated. Arrange on a baking tray cut-side down and roast for 20 minutes, or until golden with crisp edges.
- In a large pan, melt the butter over medium heat until foamy. Add the honey and peanuts and let it bubble gently for 1-2 minutes.
- Add the roasted Brussels sprouts to the pan along with a small splash of balsamic vinegar. Toss well to coat in the glaze.
- Serve immediately while hot and crisp.
⬇ SAVE THIS RECIPE
Enter your email and we'll send the recipe directly to you!
Peter's Tips →
- Roast the sprouts cut-side down. This is the easiest way to get that deep colour and crisp edges without overcooking them.
- Don't rush the glaze. Let the butter and honey bubble gently before adding the sprouts - it helps everything coat properly and stops the honey from burning.
- Add the peanuts at the end. They're there for crunch, so you want to keep that texture intact.
- Go easy on the balsamic. A small splash is enough to balance the sweetness - too much will overpower the dish.
- Serve straight away. This is one of those recipes that's at its best right out of the pan while everything is still crisp and glossy.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was originally published in June 2013, but was republished with new content and pictures in April 2026.
Leave a Reply