Roasted Brussels Sprouts
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Wondering how to make the best roasted Brussels sprouts? This foolproof recipe delivers perfectly caramelized, crispy Brussels sprouts every time—with a simple finishing touch that makes all the difference.
Roasting is the absolute best way to cook Brussels sprouts. It brings out their natural sweetness and creates irresistibly crispy, caramelized edges. As a finishing touch, I like to add a splash of balsamic vinegar and a drizzle of honey—it adds just enough sweet-tart contrast to make the flavors pop. These roasted Brussels sprouts are simple enough for busy weeknights yet elegant enough for holiday dinners. They pair well with all those special-occasion roasts, so they’re right at home on the Thanksgiving, Christmas, or Easter table.
“Best Brussels sprouts ever! My son and I ate the whole batch in one sitting.”
Looking for more easy roasted vegetable recipes? Try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
What You’ll Need To Make Crispy Roasted Brussels Sprouts
You’ll need Brussels sprouts, olive oil, kosher salt, black pepper, balsamic vinegar, and honey. When shopping for Brussels sprouts, look for firm, bright green heads with tightly packed leaves, and choose larger sprouts over smaller ones; while the little guys are slightly sweeter and more tender, they cook too quickly and won’t brown as nicely.
Step-by-Step Instructions
Step 1: Prep and season. Stem and halve the Brussels sprouts, quartering any very large ones. On a foil-lined baking sheet, toss them with a few tablespoons of oil, the salt, and the pepper.
Pro Tip: Cutting the sprouts into uniform, halved or quartered pieces is the trick to ensuring they all roast at the same rate. This prevents the smaller sprouts from burning while the larger sprouts are still tough and raw in the middle.
Step 2: Roast. Roast for about 20 minutes, or until the sprouts are tender and golden brown.
Pro Tip: For the best texture, roast the sprouts cut-side down on the baking sheet for the first portion of roasting. This direct contact with the hot foil creates a deep, caramelized exterior that mimics a pan sear without the extra effort.
Step 3: Glaze. Drizzle the roasted Brussels sprouts with the remaining oil, the balsamic vinegar, and honey, then toss to coat evenly.
Pro Tip: The reason for waiting until the sprouts are fully roasted before adding the honey and balsamic vinegar is that if you add these high-sugar ingredients at the beginning, they will likely burn before the sprouts are actually tender.
Step 4: Finish and serve. Taste and adjust the seasoning if necessary, then serve.
Pro Tip: These are wonderful as is, but if you want an extra layer of texture, toss in some toasted walnuts and dried cranberries right before serving. The crunch and tartness pair perfectly with the sweet and savory glaze.
What to Serve with Roasted Brussels Sprouts
Looking for a complete meal? Serve these roasted Brussels sprouts with my roast chicken and creamy mashed potatoes. They’re also delicious alongside beef tenderloin, glazed pork tenderloin, or Thanskgiving turkey for holiday dinners.
More Brussels Sprouts REcipes You’ll Love
Video Tutorial
Roasted Brussels Sprouts
Ingredients
- 1½ lb Brussels sprouts, halved, stems and ragged outer leaves removed (see note)
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
- Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes.
- Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Haven’t tried yet, will rate afterward but I have frozen brussel sprouts. How can I adapt the recipe for frozen brussel sprouts?
You’ll definitely get the best results with fresh Brussels sprouts, but if you’d prefer to use what you have on hand, I’d roast them directly from the freezer. They’ll likely take a few extra minutes to be cooked through.