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. In addition to Brussels sprouts, broccoli, cauliflower, carrots, and even green beans are all excellent candidates for roasting.
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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This recipe was absolutely delicious and so simple to make. Will definitely make this again and again ….. thanks for posting!
Whole family loved – including tween girls & older teenage boys. (Confession: Was running late getting Brussel sprouts started, so after halving, I microwaved them for 4 minutes -until just hot- to speed up roasting so chicken & veggies would be done at same time.) Proceeded with directions as written. ABSOLUTELY WONDERFUL! Will make again many times. Thank you for sharing. Blessings!
I love sprouts and this recipe is now a go to. Very simple and VERY tasty. I could eat the whole tray myself. Thank you Jenn
Absolutely delicious like all of your recipes.
Thank you!
Awesome….the best ever!
I never liked boiled sprouts, but after eating them roasted with balsamic as an appetizer at a restaurant, I googled for how to make them at home. Super easy, and I’ve made these a dozen times already. I don’t really measure, and I use Chachere’s creole seasoning instead of salt/pepper. It’s the roasted leaves that give them a much better flavor than boiling, but I do need to watch them after around 15 minutes to prevent burning, especially if I have smaller sprouts.
They burnt on the outside. We were so disappointed! I went back to read the recipe to see if I missed covering them so that they wouldn’t burn. I only did 15 minutes in the oven! My husband thought they were dry which they were. The vinegar and honey were good idea. We will not do this again at this temperature or in the oven.
temperature of oven please
The oven should be set to 425°F. Enjoy!
What the heck did I do wrong? These came out terrible for some reason
Hi Mel, Happy to help troubleshoot — when you say they came out terribly, was it the taste or texture?
I’ve used your recipes for a while now. It’s a go to site when I search a recipe because I know it will be great!
💗
Yum! I sautéed some pancetta and then added a shallot. After they were browned, I added them at the end with the olive oil, honey, and vinegar. Dee-lish!! Thanks!!
This was great! Thank you!
I made these at Thanksgiving and my family gobbled them right up! Simple but fabulolus! Followed the recipe exactly.
Hello Jenn,
I love your recipes and your presentation, well: I love your website! I grew up in Switzerland where we almost always serve prepared chestnuts mixed in with veggies.
I’m hanging on to this tradition, still; when I saw your appetizing Brussels sprout picture, I knew I had to share this recipe idea with you. And you may tell everyone about it! Especially those who are otherwise not particularly fond of Brussels sprouts will make an exception.
Perfect!
Omg this is the worst recipe I have ever made. I love brussel sprouts, balsamic vinegar, and who doesn’t love honey, but these ingredients do not go together well at all!!! Just roast the brussel sprouts with some olive oil or butter with salt, pepper, garlic, and parmesan. This was so nasty!!! Never again.
I had the same experience
Takes the humble brussel sprout to a whole new level. I love them any way they’re put in front of me, but this is probably my favorite. Thanks for posting!
These turned out well. I really liked that the Brussel sprouts cooked perfectly and there were no burned outer leaves. The only thing I would change is on my end. I used a dark honey from Greece. I think next time I will use a lighter honey. Thanks!
I made these for one of our Thanksgiving sides and everyone loved them. Roasted them while the turkey was resting. They are easy to make and not overly sauced. Just perfect!
My coworker mentioned this is the way he makes his Brussels sprouts, so being a fairly recent convert to this vegetable, I had to try. This is my preferred way to make these and agree with the commenter that this recipe makes these not overly sauced, which is good for not having soggy sprouts when you bring them to someone’s house! I have eaten them a day or two afterwards and still enjoyable. Great recipe!
I need to adjust for a larger serving than the default 6 servings, how do I do this?
Hi Twee, there’s no function to scale recipes on the blog, so depending on how many you want to serve, you’ll just need to increase the ingredient amount accordingly. Math isn’t my strong suit, but if you need help, I’m happy to try!
Thank you, I’ll adjust accordingly then. I’m looking forward to trying this recipe!
Great base recipe. I added dried rosemary because it needed a little something. Now it’s perfect!
How do you feel about blanching in advance and then roasting when ready to eat? I would like to use this recipe as a side dish for Thanksgiving but would like to reduce the time.
Hi Molly, I don’t recommend blanching the Brussels sprouts – they won’t get crispy. But I do think you could roast the sprouts ahead and then reheat and add the honey and balsamic before serving.
Looks like a delicious recipe! Would they turn out well if I roast them at 375 degrees? I’d like to put them in the oven along with something else that I need to roast at that temp. Thanks!
It will work to roast them at 375; they’ll just take longer to cook. Once you remove the other item from the oven, you may want to stick the pan under the broiler for a minute just to give them that nice crisp exterior. Hope that helps!
Hi Jenn I’m wondering is this 1 1/2 lbs after trimming them and removing outer leaves or before? Thank you so much
Hi Melissa, the 1.5 pounds is what the Brussels Sprouts should weigh prior to trimming. 🙂
A great recipe. The taste of the sweet and sour was just the right combination.
These were amazing. Perfectly sauced, unlike in some restaurants where the sprouts are drowning in sauce. Also it’s so easy. Will make this again and again!
Hi Jenn. Canadian Thanksgiving will be here in another week & I am planning on making these. Do you think I could make these earlier in the day & reheat? If so how would you recommend reheating? Thanks for your expert help as always!
Hi Dana, Yes, that will work. Just reheat them in a 350-degree oven when you’re ready to serve them (and wait to toss them with the remaining olive oil, balsamic, and honey until right before serving).
Thankyou!
I’ve had Brussels sprouts before and it was “take ‘‘em or leave ‘em”, they were okay. I tried this recipe and LOVED them. I was out of balsamic vinegar and used balsamic fig glaze instead. Yum!!
Wow! Delicious! 🥰
Thank you very much! This simple to make…and super tasty.
I love this recipe and so does my family and any guests I make it for. Most folks that say they don’t like Brussel sprouts, like this version.
The only better way to make brussel sprouts that I have found is this one… I ate these at a tapas restaurant in Portland, then searched it out online… So good, but not as good for you as Jenn’s. I usually make this for special occasions because it’s more of a rich dish.
The other thing about this sherry, bacon, cream sauce, is that it’s great as a base for a shrimp/chicken over pasta, with minor variations… Like a little lemon for shrimp, or some fresh basil for chicken.
If you have a few minutes free, try this recipe, you will love it.
https://www.allrecipes.com/recipe/216028/brussels-sprouts-in-a-sherry-bacon-cream-sauce/?utm_source
I have been trying for years to make and be able to eat… these were absolutely delicious, even my picky son loved them!! The only regret I have is that I didn’t make more!! I will definitely make again soon!
Never thought of adding a touch of honey to this. Perfectly delicious!
I am not a real fan of brussel sprouts however found this recipe and created it for Thanksgiving and it was a big hit. I actually enjoy eating brussel sprouts now. I am looking forward to the kale and brussel sprout salad. Thank you for making veggies tasty
I usually like to roast my Brussels after turning cut side up, seasoning with S&P and drizzling with maple syrup but this sounds fantastic. My next batch will be done this way.
Delicious! I’ve tried many roasted brussels with balsamic and this is definitely my favorite. Thank you for this recipe Jenn.
What temp?
Hi Rod, they should be roasted at 425°F/220°C. Hope you enjoy!
I have made these 4 times in the last couple of months and they were a huge sucess. Easy to prepare and delicous to eat!
Delicious. My husband who has hated brussels sprouts all his life (he’s 68) said he couldn’t believe I’d finally cooked them in a way that not only tasted amazing, but that he’d actually want to eat them again. Used really good balsamic (Maletti Regnani). Thank you
How hot is the oven supposed to be?
Hi Patti, The oven should be heated to 425°F/220°C. 🙂
I made this Brussel sprouts recipe today and we loved it. The finish with EVOO, balsamic, and honey elevates the flavor.
Loved this recipe! I never really wanted to try brussels sprouts but my husband likes them. So I’ve spent years avoiding them. For New Year’s Eve I decided to try this recipe thinking that there was a shot I’d like it. WOW ! I loved it. I never would’ve thought I’d be someone eating brussels sprouts but it is really good recipe. I will absolutely be making it again and sharing it