Honey Balsamic Brussels Sprouts with Plums

April  3, 2013
1 Ratings
  • Serves About 6 people
Author Notes

Hosting frequent meals for friends and neighbors, I get bored quickly of making the same old things time and time again. I love brussels sprouts and had hoped to make maple balsamic glazed sprouts with pomegranate seeds (inspired by the blogger behind A Cozy Kitchen). Alas, I could not find pomegranate seeds (even after I sent my poor boyfriend to five different supermarkets in search of them), and I the maple syrup was a bit too sugary for me. I substituted honey and sauteed plums instead, and was blown away by the perfectly sweet yet tart result. —PalateGal

What You'll Need
  • Brussels sprouts and plums
  • 2 pounds Brussels sprouts, washed, ends cut off, halved
  • 4 Plums, cut into 1 inch chunks
  • 3 tablespoons Olive oil
  • Salt
  • Pepper
  • Glaze
  • 2 tablespoons Honey
  • 2 tablespoons Balsamic vinegar
  • 1 tablespoon Olive oil
  • 1/4 teaspoon Salt
  1. Preheat oven to 400 degrees.
  2. Toss halved brussels sprouts in olive oil, salt, and pepper. Roast for about an hour, until beginning to crisp and brown (more or less depending on your oven and how crispy you like the sprouts).
  3. Saute plum pieces over medium heat until tender but not mushy.
  4. Whisk together honey, balsamic vinegar, olive oil, and salt.
  5. Combine brussels sprouts and plums. Gradually mix in glaze to taste (I tend to use a little less than I make to get just enough but not too much sweetness).

See what other Food52ers are saying.

  • Joseph Johnson
    Joseph Johnson
  • foxeslovelemons
  • PalateGal

3 Reviews

Joseph J. September 5, 2018
Absolutely the best roasted sprouts ever.

Had pluots instead of plums. Works the same.
foxeslovelemons April 23, 2013
We're huge Brussels sprouts lovers in my house, but I've never tried pairing them with plumbs. Great idea!
PalateGal April 23, 2013
The plums were an accident, but it turned out to be a delicious pairing. Hope you enjoy - I can't wait to see what you think!