Balsamic Honey Roasted Brussel Sprouts


Brussel sprouts are my latest obsession. An odd obsession, let's be honest, but once you try this recipe, I swear you'll understand why...

Unfortunately, Brussel sprouts have a bad reputation. Many people, I'm sure, will turn their nose up in disgust at thought of the small, cabbage like vegetable, as memories of being force-fed the strong smelling, boiled and bitter sprouts flood to the front of their mind. But rest assured, this recipe won't leave your house smelling oddly like Rotorua. There's a secret art to cooking Brussel sprouts, and let me tell you, it's not boiling them!


Roasting Brussel sprouts in some olive or coconut oil naturally caramelizes them, giving the sprouts a touch of sweetness and a crunchy texture - the polar opposite of the soggy and bitter dish which was once enemy to all children at the dinner table!

Adding honey and balsamic vinegar additionally provides the perfect balance of sweet and sour to the dish, and I promise will change your view on the dreaded Brussel sprout forever!

In addition to their deliciousness, Brussel sprouts are a great source of vitamin K and vitamin C, with just one serving meeting your daily needs. They are also rich in phytonutrients, in particular, organosulfur compounds - yes, they are rich in sulfur, which explains the nasty smell when boiled! Having a source of sulfur in our diets is extremely important, as it is exactly what is needed to synthesize our most important antioxidant, glutathione. Glutathione neutralises free radicals, and helps your liver detoxify, and also plays a critical role in our immune system.

Additionally, sulfur is important in the production of collagen to keep our skin, hair, nails and connective tissue healthy and strong, and also plays a role in the prevention of atherosclerosis.

Let me know how you go with this recipe, I would love to hear your thoughts and see your photos!



- 2 cups Brussel sprouts, halved or quartered
- 2 tbsp olive oil or melted coconut oil
- 2 tbsp melted honey
- 1 1/2 tbsp balsamic vinegar
- Himalayan sea salt and pepper to taste


Preheat the oven to 180 degrees C.
Wash and dry Brussel sprouts add place in a small oven proof dish. Drizzle over the melted coconut oil or olive oil and massage through. Drizzle over the melted honey and then the balsamic vinegar, and mix to coat through evenly. Season with Himalayan sea salt and pepper. Place the Brussel spouts in the oven and roast for 20-30minutes, until golden brown with crispy edges.