Honey Glazed Brussels Sprouts and Beets

Sometimes the best side dishes are the simplest ones, and this one is proof. These honey-glazed Brussels sprouts and beets get tossed with crunchy walnuts and tangy blue cheese for a flavor explosion that feels both gourmet and totally doable on a weeknight. 

Sweet, savory, earthy, nutty… it checks all the boxes. I especially love this dish around the holidays. It looks stunning on the table and pairs beautifully with everything from roasted chicken to holiday roasts. 

But honestly? I’ll whip it up on a Tuesday night when I want something cozy and nourishing without much fuss.

Why You’ll Love This Recipe

Brussels sprouts and beets don’t always get the spotlight, but when they’re dressed up with honey, walnuts, and creamy cheese? Magic. The honey brings sweetness, the beets add earthiness, and the walnuts give crunch. This simple recipe is a great way to enjoy your veggies!

Blue cheese or gorgonzola cuts through with a tangy bite, balancing everything out in a way that keeps you coming back for seconds. It’s an easy skillet side dish that’s as colorful as it is flavorful, plus you can make it with pre-cooked beets if you’re short on time. Here are a few more reasons to love it:

• Gorgeous jewel tones 
• Sweet-meets-savory magic
• Ready in 30 minutes
• Easy to adapt (vegan, paleo, dairy-free, etc.)
• Loaded with fiber, antioxidants, and healthy fats

Ingredients for Honey Glazed Brussels Sprouts and Beets

Brussels sprouts: The green powerhouse of the dish, crisping up beautifully in the skillet. They bring that earthy, nutty flavor we all love once caramelized.

Beets: Sweet, earthy, and jewel-toned. You can roast raw beets or grab a package of pre-cooked ones for convenience.

Garlic: Adds a savory punch that balances the natural sweetness.

Olive oil + butter: A mix of richness and flavor for sautéing. Or swap it with more olive oil. 

Honey: The glaze that ties it all together, sweet honey adds a lovely complement to the savory flavors. Maple syrup works too, bringing a deeper, caramel-like flavor.

Blue cheese or gorgonzola crumbles: Salty, tangy, and creamy. Balances out the sweetness perfectly. Goat cheese, feta, or even shaved parmesan all work beautifully.

Walnuts: Toasty crunch! Pecans, hazelnuts, pistachios or almonds would also be amazing here.

Water + salt: For softening the sprouts and seasoning the whole dish.

Recipe Adaptations and Additions

• Herby twist – A sprinkle of fresh thyme, rosemary, or parsley right before serving makes everything taste extra vibrant.
• Citrus splash – A squeeze of fresh orange or lemon juice over the top balances the sweetness and brightens the dish.
• Spicy kick – Add a pinch of red pepper flakes or drizzle with hot honey for a sweet-heat combo.
• Balsamic vinegar drizzle – A little balsamic glaze or reduction takes the flavor profile to a whole new gourmet level.
• Extra veg – Toss in roasted carrots, red onion, sweet potatoes, parsnips, or other root veggies to make it heartier and add even more color. Fresh herbs like fresh parsley are a great addition too.
• Vegan/paleo version – Skip the cheese and use maple syrup instead of honey. Still flavorful and gorgeous!
• Protein boost – Add crispy chickpeas, white beans, or even quinoa to turn it into a more substantial side or vegetarian main.

How to Make Honey Glazed Brussels Sprouts and Beets

Heat olive oil and butter in a large skillet, then sauté your Brussels sprouts cut-side down until golden brown. This is where that magical caramelization happens. 

Add garlic and a splash of water, and cover the pan. Let the sprouts steam until tender, or until all liquid is absorbed. Once cooked through, stir in honey and the chopped beets, cooking just long enough to warm the beets, around 1-2 minutes. 

Transfer everything to a serving bowl, sprinkle with blue cheese crumbles and walnuts, toss lightly, and serve right away while the cheese is melty and irresistible. If you’d like, add an extra drizzle of honey.

What to Serve with Honey Glazed Brussels Sprouts and Beets

This vibrant side dish pairs beautifully with everything from cozy weeknight dinners to holiday feasts. Its sweet-savory balance and jewel-toned colors make it just as at home next to a Thanksgiving turkey as it is alongside a simple grain bowl. Try serving it with: 

• Creamy Cauliflower Casserole (Keto)
• Garlic Butter Boneless Turkey Breast
• Shaved Brussel Sprout Salad with Roasted Butternut Squash
• Caramelized Onion & Roasted Garlic Buttermilk Mashed Potatoes with Parmesan
• Creamy Crock Pot Pork Chops  

Enjoy this healthy side dish with any winter meal! This easy recipe is easy enough to whip up for any weeknight dinner and is also ideal for your holiday table!

Other Brussels Sprouts Recipes to Try

• Brussels Sprout Chopped Salad with Pears, Gorgonzola, and Warm Bacon Vinaigrette
• Shaved Brussels Sprouts Salad
• Brussel Sprouts with Caramelized Onions and Bacon
• Maple-Cinnamon Acorn Squash and Brussels Sprouts

Honey Glazed Brussels Sprouts and Beets

4.69 from 19 votes

Honey Glazed Brussels Sprouts and Beets is an easy go-to side dish for serving alongside any meal.

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 4 Servings

Ingredients

• 1 1/2 pounds Brussels sprouts trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 cloves garlic minced
• 1/4 cup water
• 1/4 teaspoon kosher salt
• 2 tablespoons honey or pure maple syrup
• 2 small beets roasted and chopped (or 1 (8.8-oz) package Love Beets cooked beets, chopped)*
• 1/4 cup gorgonzola cheese crumbles see note**
• 1/4 cup raw walnuts chopped

Instructions

• In a large (12-inch) sauté pan, heat the oil and butter to medium heat.
• Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown.
• Add the garlic and the water and cook 3 minutes, uncovered, stirring occasionally.
• Place a cover over the Brussels sprouts and cook for 5-8 minutes, or until all of the liquid is absorbed and Brussels sprouts have reached desired “done-ness.”
• Add the honey and chopped beets and heat just until the beets are hot (about 1-2 minutes).
• Transfer the sautéed Brussels sprouts and beets to a serving dish and add the gorgonzola cheese crumbles and chopped walnuts. Toss everything together and serve.

Notes

*To roast raw beets, chop them up, wrap them in foil, place on a cookie sheet, and roast in the oven at 375F for 45 minutes (until soft and juicy). 

**You can also use feta cheese

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Nutrition

Serving: 1Serving (of 3) · Calories: 287kcal · Carbohydrates: 28g · Protein: 10g · Fat: 18g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Cholesterol: 14mg · Sodium: 349mg · Fiber: 8g · Sugar: 14g

Author: Julia

Course: Side Dishes & Snacks

Cuisine: American

Keyword: dairy free, easy healthy recipes, gluten free, gluten free recipes, healthy low carb recipes, healthy recipes

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