Roasted Brussels Sprouts with Balsamic Vinegar and Honey
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It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life.
Crispy roasted Brussels sprouts don’t need much embellishment—they’re good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller sprouts are a bit sweeter and more tender, they cook too quickly and therefore won’t brown as nicely.
Roasting is an easy and delicious way to prepare many vegetables. For more ideas, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
What You’ll Need To Make Roasted Brussels Sprouts
Step-by-Step Instructions
Begin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Directly on a foil-lined baking sheet, toss the halved 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.
YOu may also like
- Brussels Sprouts Gratin
- Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup
- Brussels Sprouts Salad with Apples, Walnuts & Parmesan
- Kale & Brussels Sprouts Salad with Lemon Mustard Dressing
Video Tutorial
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
It’s hard to improve on simple roasted Brussels sprouts, but a splash of balsamic vinegar and a drizzle of honey bring the flavors to life.
Ingredients
- 1½ pounds Brussels sprouts, halved, stems and ragged outer leaves removed*
- 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 oven to 425°F 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.
- *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.
Nutrition Information
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- Per serving (6 servings)
- Calories: 116
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 12g
- Sugar: 4g
- Fiber: 4g
- Protein: 4g
- Sodium: 321mg
- Cholesterol: 0
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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if you think you don’t like brussel sprouts you haven’t tried them like this, delicious
I did not grow up a brussels sprouts fan, and therefore haven’t generally enjoyed eating them…until I tried this recipe. I’m definitely converted now! My one-year-old son and my husbsand both love them too! Thanks for the simple and super recipe!
FINALLY tried these last week and they were amazing! I just noticed an idea that includes a maple drizzle at the end that I intend to try next time.
Brussels sprouts are my favorite vegetable and this recipe adds another dimension. Really tasty and delicious.
I just made this recipe tonight, and it was delicious! I omitted the honey and salt because of dietary restrictions, and it was still great. Glad I found this website.
I always said I hated Brussels sprouts and my husband loves them…I compromised and made them with this recipe and we both loved them!! Will be making again!!
My 6-year-old son and I LOVED this!!! We served with a nice grilled steak!!!
except for the honey, this is how i make brussel sprouts. cant wait to try with honey.
these are soo yummy and I love brussel sprouts
Amazing! Honey And balsalmic are two of my favs, along w my strange obsession with Brussel sprouts
Thanks for this fab and original idea! !
I never liked sprouts and then I tried this recipe and now I make them often! I tried them sans honey and vinegar, in the skillet using evoo instead with garlic, fresh ground pepper and a tablespoon of butter – great. Also, a splash of chicken broth made them pop.
loved these, i always roast my sprouts but have never thought to add honey
Made these tonight! I had some cauliflower left so I threw it in with the sprouts. Turned out wonderful!
I can’t wait to try these. Thanks so much for using natural source for sugar. I’m obsessed with avoiding processed sugar.
This is so amazing and delicious! Wonderful for summer faire eating as well as fall and winter. I have tried the same dressing (and roasting) for cabbage wedges… oh yesss!
My go-to recipe for brussels sprouts!
Finally a good recipe to get my family to eat Brussels sprouts
these were great! gobbled up by my kids as well.
I thought I’d tried brussel sprouts every way until I tried this one. It’s now on my permanent holiday list. So good and so easy!
This recipe converted my husband into a brussel sprout eater. My kids love them too – there is often a battle at the table for the last brussel sprout.
I loved these!!! Hubby will NOT eat these so I always felt guilty having them for dinner dish. Now I can make these and eat them all by myself. Thanks for a wonderful recipe.
Add me to the group traumatized by Brussels spouts in childhood, but this recipe is tempting me to give them another chance!
My 8 year old loved these! Thanks for sharing the recipe.
I’ve never liked Brussels sprouts and that is due to me trying to roast them. They are so easy to make and when seasoned to your taste are great tasting and now part of my regular diet.
These are so yummy!!!
I never liked brussels sprouts until I had these. I make them all the time, and my family loves them!
Love these! Glad my husband pressured me to give brussel sprouts another try! Thanks for another great recipe!
These are wonderfully simple and delicious!
Anxious to try these. I’ve discovered I like brussel sprouts roasted much better than steamed! So much better!!!!
I have made this recipe repeatedly, just for myself. I have gone from a Brussels sprouts hater to a lover with this recipe which first brings out all the wonderful flavor by roasting, and then, taking it over the top by combining the finished product with balsamic vinegar and honey. I sadly eat this like it is candy, and have to force myself to save some for leftovers. Thank you so much.
These alone are great, but they’re fabulous to throw in salads or even top a pizza with! I make a double batch and use them throughout the week.
Brussels Sprouts are one of my favorite vegetables. My mother-in-law hates them so I’m not allowed to bring them to Thanksgiving dinner which breaks my heart! I always make my own sprouts to treat myself when we return home from the festivities. It’s not a proper holiday without Brussels Sprouts. I will definitely add your version to my recipe box.
I am a huge fan of Brussels Sprouts and love to try new ways of preparation. I have used this recipe and the results were delicious! As a twist, I left the sprouts on the stalk (just trimming the ones on the bottom off so the stalk would lie flat on my pan) and roasted. Easy and delicious, too!
Made this with dinner and it was fantastic! It was just a perfect balance of everything. Crispy, sweet, and tangy. My husband gobbled it up!
This is my go-to recipe for brussels sprouts! I couldn’t stand them before, and now all 5 of my kids eat them, even the 5 year old! If that isn’t a ringing endorsement of a recipe, I don’t know what is!
This recipe inspired me to try brussels sprouts. It was quick and easy
Just finished making this! Thanks for rekindling my love of brussel sprouts 🙂
Very nice! Turned out very well! I love that they are roasted and healthy! What could be better! My kids actually will eat brussels so I guess I am kind of lucky there as they like just about all veggies. 🙂
I made this last night for Thanksgiving, and my friend who claimed she hated Brussels sprouts LOVED it! I think the honey and balsamic vinegar really enhanced the flavor. Our guests took all the Brussels sprouts leftover, so I’m dying to make some more. When I tasted them for the first time, my eyes lit up because they were the best Brussels sprouts I’ve ever had. This recipe is definitely a keeper. Thanks!!
Do you think these will be affected at all by warming them up in a crockpot at a potluck dinner?
Try soaking The Brussels Sprouts in Common Pickle Brine over night until they expand and then Foil Wrap them for The Hot Coals of The Fall BBQ Grill…
Chill as an Hors D’Oeuvres for The Thanksgiving Day Holiday served with Warm Hollandaise Sauce…
These were awsome! Brussel sprouts are my husbands favorite veg and he told me to put this one in the recipe box so I could fix it again for him. Thanks
I made these for my family last night and they were a huge hit! There wasn’t a single one left. Loved the combination of the different flavors — thanks!
veri nice recipe. It looks like very healthy…
I’ll admit… I’m not a big fan of brussel sprouts, but decided to give this recipe a try. Wow, am I glad I did! It’s delicious – love the salty, sweet, tangy, nuttiness of these caramelized brussel sprouts. So much flavor! LOVE it and will continue making this. Thank you so much for sharing and turning me into a fan! 🙂
Wow, I love roasted brussels sprouts, but I always make them the same way, with olive oil and garlic. Thanks for a new idea to add a hint of sweetness with the honey – I can’t wait to try it out!
Georgie Fear RD
http://www.AskGeorgie.com
What a delicious and a healthy way to eat brussels sprouts!! i’m loving it!
Do you have a great Book Club dinner menu? I love all your recipes and need some ideas for a holiday book club!
I think I might have to give this one a whirl!!!
What a perfect way to enjoy brussels sprouts!
Jenn,
So many positive reviews, I doubt anyone will see mine. We love Brussels sprouts and my hubby makes great sprouts. I do believe that these are better. It may be the honey, or I got a great batch of sprouts. Anyway, these were terrific and will be the only way I’ll do them. I did add a little bit of crumbled bacon. Thanks for a great terrific recipe. Tim