Roasted Brussels Sprouts with Balsamic Vinegar & Honey

Brussels sprouts 2

These brussels sprouts are roasted in a high temperature oven until golden brown and crisp, then tossed with a touch of balsamic vinegar and honey. Make extra — they’re as addictive as french fries!

Roasted Brussels Sprouts with Balsamic Vinegar & Honey

Print Recipe
Servings: 6
Total Time: 30 Minutes

Ingredients

  • 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
  3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
  4. *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
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  • My husband and I are huge fans of brussel sprouts, but we’d not had them roasted before. I followed this recipe and they were AMAZING! We were so excited to find a new way to enjoy them! Thanks so much! :)

  • Brandy

    I didn’t add any honey to my recipe, but I think these turned out great. I had a bear of a time getting the outer shells to stop falling off and therefore charred a few of those, but otherwise they were delicious.

    I’m not sure I created a total convert in my husband, but nonetheless, he ate them and seemed content.

    I don’t think it really needs the honey, so I’ll continue to leave it out. I quite like the bitterness of the balsamic and even added a bit of white balsamic. I served this with pasta.

  • The roasted Brussels sprouts were absolutely perfection. We make them all the time. My kids eat them like candy.

  • Karen

    This is the vegetable recipe I would make for myself and eat for dinner! No worries, trying those carrots this week!

  • I make this dish at least once a week, and at every family holiday. If I don’t have honey, I substitute brown sugar. I eat the leftovers cold for lunch the next day!

  • I adde a tablespoon of fresh thyme. yum. !!

  • I have a recipe that only uses olive oil, pine nuts, garlic cloves, fresh or dried rosemary and just a pinch of salt, given to me by a workout website I follow. I am all about eating healthy and this recipe is simple and the best I’ve tasted so far! I am not a huge fan of brussels sprouts but eating clean is all about experimenting with new recipes so I gave them a try. Will have to try this one and tweak it a bit, but def. will try as well!

  • fausto412

    WOW!!! best I’ve ever had and I made them myself! Unbelievable recipe. I did deviate on the amounts of honey and balsamic but the bitter sweet was just perfect. OMG people you have to make this!

  • Janne

    I’ll toss in toasted pine nuts ot pecans at end (can find at Trader Joes or toast yourself). Maybe test a good meyer lemon olive oil to give it another twist. Could be really yumm(l)y.

  • Jenn, These brussel sprouts were great. Didn’t know how they’d go over with the family, but they were gone. Great recipe for a healthy side dish — Thanks.

  • Ellen

    Great recipe! Hubby and I love brussel sprouts, but kids tend to ‘dislike before even trying’. I did not have honey on hand so I used a little bit of brown sugar. Recipe was a huge success! One note, if using a convection oven reduce temperature by 10 degrees and cooking time by 5 minutes.

  • I couldn’t't find fresh Brussels sprouts , so I thawed the frozen ones,and everyone loved them,a granddaughters said she doesn’t't like Brussels sprouts,but tried these and loved them.

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