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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Made this Saturday night; sprouts browned as advertised though I used parchment paper and ghee. Excellent way to prepare sprouts. Everyone enjoyed
sadly, not a hit at our house
Great, simple recipe, that took minimal time to prepare. Made this for Thanksgiving and it was a hit! Thanks for sharing.
This is not a helpful recipe. At what temperature should oven be? Amount of balsamic vinegar and Honey?????
Hi Eva, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
This was fabulous and I didn’t change a thing. I typically like brussel sprouts in small doses, but I could eat this entire sheet pan. The flavors are layered. You can taste each ingredient separately, so it’s a flavor bomb. Will use this recipe from now on. Thank you for sharing it with us!
😋
These sound amazing. Thinking ahead to Thanksgiving. Is there any way to make these ahead of time? Thanks
Hi Gail, They can be made ahead, but if you like them crispy, they are definitely best made right before serving.
Made this last night and they were delicious!!
I don’t see oven temperature anywhere.
Hi Eileen, the oven temperature is 425°F/220°C. Enjoy!
Hi Jen,
Can I make these the day before serving?
Thank you!
Rebecca Peerless
Hi Rebecca, You can make them ahead but they won’t stay crispy like they are right out of the oven.
Thank you!
Can I use regular olive oil and balsamic vinaigrette dressing?
Hi Leana, that should be fine.
Excellent recipe, had it twice recently and it was great!
Excellent way to make sprouts. Sweet & savory, quick & easy.
Thanks!
What temperature should oven. Be set?
Hi Jen, the oven temp should be 425°F/220°C. 🙂
This is my favorite Brussels sprouts recipe!
I did make this recipe and I am back for a second time…to print it. The family loved it and have asked for it again, again, and again. thank you!
I disliked Brussels sprouts, intensely … until today! I also got a tip from a fellow shopper to par boil them for 30 seconds to a minute before roasting. These were so great, I’ll be enjoying them all autumn.
We never ate Brussel sprouts in our home because no one liked them . . . until this recipe! These Brussel sprouts are amazing. I leave a bowl on the counter and I just pop one in my mouth as the day goes on. A healthy and delicious snack and a wonderful side dish as well.