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Pan of roasted Brussels sprouts with honey and peanuts on a rustic wooden table.
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Roasted Brussels Sprouts with Honey and Peanuts

Sweet, sticky roasted Brussels sprouts with a buttery honey glaze and crunchy peanuts, finished with a splash of balsamic.
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 363kcal
Author Peter G

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
Metric - US Customary

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.

Notes

  1. Roast the sprouts cut-side down. This is the easiest way to get that deep colour and crisp edges without overcooking them.
  2. 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.
  3. Add the peanuts at the end. They’re there for crunch, so you want to keep that texture intact.
  4. Go easy on the balsamic. A small splash is enough to balance the sweetness — too much will overpower the dish.
  5. 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

Serving: 1serve | Calories: 363kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 6g