Roasted Brussels Sprouts with Balsamic Vinegar and Honey

Crispy roasted Brussels sprouts don’t need much to shine—they’re delicious made with just olive oil, salt, and pepper—but a splash of balsamic vinegar and a drizzle of honey takes them over the top. The vinegar adds brightness, the honey a subtle sweetness, and together they balance the sprouts’ natural bitterness beautifully.

When shopping, 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.

These roasted Brussels sprouts are perfect for busy weeknights and special occasions alike. Simple and unfussy, they’re right at home on a Thanksgiving, Christmas, or Easter table. For more easy roasted vegetables, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.

“Best Brussels sprouts ever! My son and I ate the whole batch in one sitting.”

What You’ll Need To Make Roasted Brussels Sprouts

You’ll need Brussels sprouts, olive oil, kosher salt, black pepper, balsamic vinegar, and honey.

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 2 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, stirring once halfway through, 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 remaining tablespoon of oil, the balsamic vinegar, and honey over the roasted sprouts and 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.

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