Roasted Brussels Sprouts with Balsamic Vinegar & Honey

Tested & Perfected Recipes

how to make roasted brussels sprouts

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!

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Roasted Brussels Sprouts with Balsamic Vinegar & Honey

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.

Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • hi, need to make these ahead and bring to thanksgiving dinner. Can they be reheated in the microwave when i get there?

    • — Nina on November 13, 2018
    • Reply
    • Yes, it can be heated in the microwave – it won’t be crispy that way, but will still be tasty.

      • — Jenn on November 14, 2018
      • Reply
  • Loved this recipe!! This went great as a side with a roasted chicken and salad. My husband reheated some leftovers in the oven on 425 and they heated up ok too! Definitely will make this again.

    • — Samantha on October 4, 2018
    • Reply
  • Hi Jenn!

    Could I cook the brussel sprouts on the grill instead of the oven? Thanks! I LOVE all of your recipes and your book!

    • — Nader Jazayeri on September 6, 2018
    • Reply
    • Glad you like the recipes, Nader!! Yes, with a grill pan, I think you could cook these on the grill. Hope you enjoy!

      • — Jenn on September 7, 2018
      • Reply
  • I’ve made this several times, and it is really so yummy! It made me a Brussels sprouts convert! Thanks for sharing the recipe!

    • — Meggie on May 1, 2018
    • Reply
  • Also, it is ok to marinate the sprouts in olive oil, salt and pepper? I hope it will not affect the crispiness after it comes out of the oven. Thank you. πŸ™‚

    • — Celeste on April 17, 2018
    • Reply
    • It’s not really necessary to marinate the Brussels sprouts, but I don’t think it will hurt!

      • — Jenn on April 17, 2018
      • Reply
  • Hello there, I am going to try this recipe this evening…question, a tsp of honey doesn’t seem like much, are you sure that is enough or would it hurt to add more? Thank you very much. πŸ™‚

    • — Celeste on April 17, 2018
    • Reply
    • Hi Celeste, I would encourage you to stick with the 1 tsp. of honey as the recipe is written to achieve a nice balance of tastes between the balsamic vinegar and the honey. That said, if you like a sweeter finish, feel free to add more to taste. Hope you enjoy!

      • — Jenn on April 17, 2018
      • Reply
  • The brussels sprouts were crispy when taken out of the oven, but the moment I added the balsamic glaze, it was no longer crispy. How can I avoid this from happening again?

    • — Jane on April 5, 2018
    • Reply
    • HI Jane, you’re right – once you coat the Brussels sprouts with the balsamic vinegar mixture, they definitely lose their crispiness. To avoid that, you can try serving the sauce on the side for dipping. Hope that helps!

      • — Jenn on April 5, 2018
      • Reply
  • We had these for dinner tonight with your baked salmon with honey mustard Panko crust (and boiled potatoes). The flavors were utterly delicious and the receipes complimented each other perfectly. So glad we found your website.

    • — Katy on March 30, 2018
    • Reply
  • Can these be made the day before and then reheated?

    • — Caryn on March 29, 2018
    • Reply
  • This is a great recipe. I made it for a family dinner and received so many compliments (and an empty bowl) I made it again for Christmas. Same result.

    • — SARA WOODIN on February 1, 2018
    • Reply
  • This recipe is awesome

    • — Cynthia Makisi on January 29, 2018
    • Reply
  • This recipe is spot on. Many others suggest par boil ahead. But the ease of this one really works. Halving the sprout and the balsamic/honey is a marriage of symphony. However, I would like to encourage all, to skip the aluminum foil. Use a glass baking dish. I know it is hard to separate from such a tried and true tool, but we must do all we can to eliminate aluminum while cooking. The glass/ceramic 13 x 9 is perfect for this! Be well all!

    • — Bunnie on January 10, 2018
    • Reply
    • Thank you so so much for the reminder about aluminum. I will use my glass dishes. XOXO

      • — Celeste on April 17, 2018
      • Reply
  • Yum! This recipe beats out my other favorite brussel sprout recipe. It is uncomplicated and delicious.

    • — Sally on January 8, 2018
    • Reply
  • These are amazing. Followed the recipe exactly and they came out perfect!! My kids even gobbled them up. My new favorite side dish!

    • — Cheryl on January 3, 2018
    • Reply
  • These are delicious! Made them for Christmas Day, along with the beef tenderloin and red wine sauce and it has to be one of the best dinners I’ve ever made – or eaten, lol! 5 stars all the way. A tip, I prepped the sprouts the night before and kept them cold and it was a real timesaver.

    • — Emily on December 28, 2017
    • Reply
    • And by prepped I mean I just cut off the ends, took off any bad outside leaves, and halved. I did not add any of the other ingredients.

      • — Emily on December 28, 2017
      • Reply
  • Can this be made in advance and reheated?

    • — Ann on December 21, 2017
    • Reply
    • Hi Ann, You could make this dish ahead but the sprouts won’t stay crispy like they are right out of the oven.

      • — Jenn on December 22, 2017
      • Reply
  • The family really enjoys roasted Brussels sprouts. This recipe was a hit!

    • — Chris C on December 19, 2017
    • Reply
  • Oh my goodness. I have NEVER liked brussels sprouts – not even swimming in cream and gorgonzola. But this? Purely divine. I’ve made it every week for a couple of months – my husband and I can’t get enough of these. They have this delightful nutty flavor that is brought out by the roasting and not at all bitter. The balsamic and honey are the perfect proportions for balancing sweet and tart. I’ve also tried it with a medley of brussels, sweet potatoes, carrots, and parsnips. Thank you so much for this recipe. Even my 5 year old loves it.

    • — Lynnessa on December 18, 2017
    • Reply
  • Okay I didn’t have regular balsamic vinegar so I used a strawberry infused balsamic vinegar and figured either I’d love it or I’d hate it. It was amazingly wonderful!! I’d followed the directions to the letter except I used the strawberry infused instead of plain.

    • — Neva on December 17, 2017
    • Reply
  • Unfortunately I bought a rather tasteless batch of brussel spouts. I guess they were older than desired. Adding balsamic vinegar revived my dish and made it interesting and delicious. You saved the day… genius!

    • — Bernadette on December 11, 2017
    • Reply
  • love this recipe!!! ive made several attempts to make brussel sprouts and almost gave up finding a version my husband and i liked. this one is the winner! will be adding it to the dinner rotation!

    • — Jane on December 6, 2017
    • Reply
  • Three years ago, when I began to embrace a healthy lifestyle that included not lying to myself, roasting vegetables was an epiphany. Who knew high temperatures and vegetables were a perfect union? This recipe is marvelous: common ingredients + simple prep = a showstopper side dish (or, occasionally, a meal). Bye the bye: I lost 100 pounds in my initial two years of healthy living and have kept those pesky pounds at bay for one year.

    • Wow – congratulations!

      • — Katy on March 30, 2018
      • Reply
  • Made this one night and it is a keeper! The sweet balsamic off sets the natural bitterness of the sprouts. It is so tasty and my 8 year old loves them too. I love how good it is but also how EASY & quick it is. I literally have never eaten so much sprouts in such a short time – I have made this 5x already! You should try it tonight!

    • — Ann Luu on December 4, 2017
    • Reply
  • Another easy dish. Just watch the brussel sprouts while in the oven so they don’t get too hot or over cooked. I use my cast iron or stainless steel pan on stove top, add brussel sprouts and bacon bits with pan lid on to steam everything. Watch so the sprouts don’t burn. The bacon bits impart some flavor to the sprouts. Yum. I also take big sprouts, remove some of the leaves, spread out on sheet pan, lightly spray with oil and a little sprinkling of salt, then broil brief for yummy brussel sprout chips. So good but will burn quickly.

    • — Barbara on November 30, 2017
    • Reply
  • I made this recipe for Thanksgiving and everyone loved it. It was easy to make and worked well with the entire meal. I would make this again.

    • — Patti on November 30, 2017
    • Reply
  • Made this dish last thanksgiving for my mom. Now I half to make it every thanksgiving and Christmas dinner.
    I love it best with my Christmas dinner of prime rib. It has become a new tradition at our house

    • — Kariann Erickson on November 30, 2017
    • Reply
  • I made these tonight and they were delicious. I have to say, it was a little sad to lose all that lovely crispiness when the balsamic and honey went on. Is there any way to have the best of both worlds? Sauce and crispiness? Thanks!

    • — Kate on November 28, 2017
    • Reply
    • Hi Kate, you’re right – once you coat these with the balsamic vinegar mixture, they definitely lose their crispiness. To avoid that, you may want to try serving the sauce on the side for dipping. I’d love to know if this makes a difference!

      • — Jenn on November 29, 2017
      • Reply
  • I have a dozen different recipes for Brussels sprouts and this is the best!!.

    • — Mary Lou on November 25, 2017
    • Reply
  • Can you make ahead, refrigerate and warm up next day?

    • — Beverly James on November 20, 2017
    • Reply
    • Hi Beverly, You could but roasted Brussels sprouts are really best fresh out of the oven when they’re crispy. For a make-ahead recipe, you might consider this one.

      • — Jenn on November 21, 2017
      • Reply
  • this was just like the restaurant and exactly what I was looking for! They were a bit gummy though? Any ideas on how to avoid this? Can’t wait to serve for Thanksgiving!

    • — Tiffany Adair on November 20, 2017
    • Reply
    • Hi Tiffany, I’m not sure what you mean by gummy. Can you explain?

      • — Jenn on November 21, 2017
      • Reply
  • Can this be made the day before, then reheated day of?

    • — Dawn Kureshy on November 16, 2017
    • Reply
    • Hi Dawn, You can make this a day ahead but the sprouts won’t be crispy like they are fresh out of the oven.

      • — Jenn on November 16, 2017
      • Reply
  • Hi Jenn – love your recipes. I need to cook these at 375F to accommodate other food that I wil be making. Would you cook them for about 30 minutes at that temperature?

    • — Allison on November 4, 2017
    • Reply
    • Hi Allison, I think that should work, although they might not get quite as brown. Enjoy!

      • — Jenn on November 5, 2017
      • Reply
  • Do you have a recipe how to roast a pre-stuffed turkey breast in the oven? I have been told 375 degrees at 20 mins per lb but that seems a very high heat and might dry it out.

    • — Vi on October 7, 2017
    • Reply
    • Hi Vi, are you referring to a bone-in or boneless turkey breast? If boneless, you may want to give this recipe a try.

      • — Jenn on October 11, 2017
      • Reply
  • Very tasty method. Good mix of the sweet balsamic. I used this as a base and also did variations with a dash of soy sauce or maple-cooked bacon. I am one for saltiness with my brussels sprouts. But the sweet acidity of this is a delicious start.

    • — Matt S. on September 14, 2017
    • Reply
  • I double this recipe every time I fix it as my son insists that he has to have some home with him. Our favorite recipe.

  • I’m not a fan of Brussels sprouts mostly because of the smell they make when cooking them. I saw Jenn’s recipe and since everything else I’ve made of hers has been incredible I decided to try it. To my surprise they were amazing. I even got my husband to try them. I will definitely be making these again.

    • — Lori T. on September 14, 2017
    • Reply
  • I LOVE brussels sprouts, so had no doubts that I would enjoy this recipe. But when I brought a double recipe to our block party, and came back around to check on the dish, was delighted to find it emptyπŸ€—.
    Only modification- I added a half teaspoon of red pepper flakes for a little zing🌢.
    I also made the same recipe with broccoli florets- my husband said it was the best broccoli dish I’ve made. Thanks, Jen, for another winner!!

    • — Julie Roedell on September 14, 2017
    • Reply
    • With the broccoli, did you change the cooking time or method ?

      • — Julia on November 17, 2017
      • Reply
  • Made this recipe about 4 times now. Love it and dinner guests love it too. This is my go-to recipe for a Brussel Sprouts side dish.

    • — Acsana on July 10, 2017
    • Reply
  • This is the first time I ate Brussels sprouts and I needed a recipe. I just tried this recipe and I absolutely love Brussels sprouts.

    • — Enid Pierre on July 9, 2017
    • Reply
  • Great and easy recipe! Cooking at correct temperature is key. This recipe is easily adaptable. I added some red pepper flakes and a splash of apple cider vinegar to give it a kick. You could easily add a squeeze of lemon or orange or add grated Parmesan. Thanks for sharing your recipe.

    • — Jennifer on April 20, 2017
    • Reply
    • This was the best. My neighbor said she hates Brussels sprouts, I begged her to taste mine. She is hooked. She calls them her mini cabbages. Best taste ever and you are right, it is so easy to make.

      • — BJay on April 25, 2017
      • Reply
  • Very tasty. I told my sister about this website and she served these sprouts on Thanksgiving. I’m making these tonight to go with ham.

    • — Patricia on April 18, 2017
    • Reply
  • Hey!
    I’m not a Brussel sprout fan so am going to try these tomorrow…. I tend to like veggies more crispy; would you have the same flavor if you tossed them in the sauce before roasting? Or in half the sauce then top the finished product with the rest

    Thank you!!

    • — Cyndal on April 14, 2017
    • Reply
    • Yes, Cyndal, I thnk that would work, although the honey may burn a little in the oven.

      • — Jenn on April 18, 2017
      • Reply
  • Easy to make and very tasty

  • We are brussel sprouts lovers and usually just roast them with olive oil and sea salt, but I thought I would give this recipe a try since we usually adore anything that Jenn posts. They were fine, but everyone in my family prefers regular roasted brussels.

    • — Christina Copenhaver on March 24, 2017
    • Reply
  • I fed this to my husband for the first time and it was well liked.

    • — Beverly clark on March 10, 2017
    • Reply
    • Then why the low score Beverly? Husbands can tend to be set in their ways at times so the fact that it was “well liked” says a lot, right? Lol

  • Delicious. My favorite brussels sprout recipe so far.

    • — hattie on March 7, 2017
    • Reply
  • I only came to like Brussells sprouts through roasting, so this is the way to go for me. This sauce puts it over the top into delicious!

    • — Robin on March 2, 2017
    • Reply
  • Made this with agave syrup in place of the honey, roasted in a toaster oven. Delish!!

    • — Kimberly Hall on February 20, 2017
    • Reply
  • Excellent recipe Jenn!!
    So easy and tasty. I thought the balsamic and honey would be overpowering, but not at all.. very subtle.
    Thank you again Jenn!! Every single recipe from your site is absolutely delicious!

    • — Diana on February 6, 2017
    • Reply
  • Had these in a restaurant and wanted to see if I could make them. This recipe was spot on. I’ve never eaten brussels sprouts before. Now it will be in regular rotation in our house. Thank you!

    • — Patty on January 29, 2017
    • Reply
  • Hi Jenn. I made these tonight for dinner. They came out perfect! You have the best recipes. I followed the recipe exactly as you have it and it came out delicious. Thank you!

    • — Carol Keene on January 29, 2017
    • Reply
  • I toss all the ingredients at the beginning so that the honey caramelizes. ALWAYS delicious, thank you!

    • — Amanda on January 29, 2017
    • Reply
  • I, too, am not a fan of brussel sprouts, so I was surprised at how much I enjoyed this simple and delicious recipe. I use cheese in just about everything, and I initially tried this as part of my search for a tasty side dish to bring to a vegan potluck. Question: when I bring this to a friend’s house, am I correct that I can add all the ingredients at home first – I don’t have to add the vinegar and honey at the last minute after reheating? Thank you!

    • — Barbara on January 18, 2017
    • Reply
    • Hi Barbara, glad you liked these! If you are reheating these, I would wait to toss them with the remaining olive oil, balsamic and honey until right before serving.

      • — Jenn on January 18, 2017
      • Reply
    • Just a heads up, I don’t think vegans eat honey. πŸ™

      • — Liz on February 11, 2017
      • Reply
      • Esome Vegans don’t eat honey, not all.

  • I prepared this dish tonite with salmon. This is the first time i really enjoyed brussel sprouts. I added some dry cranberries and sliced almonds. I definitely will try this dish again!!!

    • — Mary on January 4, 2017
    • Reply
  • Delicious!!

    • — Kec on December 27, 2016
    • Reply
  • I make roasted sprouts often however, I have yet to try the balsamic, honey addition. THat being said, I won’t give this recipe a rating, but will give my advice. I try to find smaller sprouts as I think they turn out more tender and flavorful than the larger ones. If I can’t find small fresh ones, I use frozen…they work fine. Also, I don’t think the amount of cooking time for this recipe is long enough. I roast my sprouts to at least a golden brown. This will take close to an hour in a 400 degree oven. Once they are a nice brown (close to black in my case), they are SO GOOD!

    • — Amy on December 23, 2016
    • Reply
  • It was a waste of time and effort. Followed instructions to the T. The Brussels sprouts were bland. Sauce was thin and seriously lacking flavor. 20 minutes wasn’t enough to roast the Brussels sprouts. It’s a shame because I really want to like this..but it wasn’t good at all.

    • — Disappointed on November 24, 2016
    • Reply
    • Roast them closer to an hour so they are nice and brown. I use a 400 degree oven.

      • — Amy on December 23, 2016
      • Reply
  • I’ve made these before,and loved them, as did everyone else.
    My problem is I only have 30 min after taking turkey out to reheat side dishes and they’re all at 350 degrees. Could I do these and side dishes at 375?

    • — Judi on November 23, 2016
    • Reply
    • Sure Judi, I think that’s fine.

      • — Jenn on November 24, 2016
      • Reply
  • I just looked at the nutrition information. Plants don’t make cholesterol so I am wondering where the 51mg of cholesterol comes from? It can’t come from the honey or balsamic either. Is there an ingredient missing?

    • — Karen on November 19, 2016
    • Reply
    • So glad you asked Karen– that’s a typo! The dish contains zero cholesterol and 51 mg. of calcium. Thanks so much for pointing that out!

      • — Jenn on November 20, 2016
      • Reply
  • Not wild about this recipe, frankly. Roasted Brussels sprouts are always good if the Brussels sprouts are fresh, but this sauce is very thin and not particularly flavorful. Reducing a sauce to concentrate flavors takes a long time, but produces much better results. I wound up adding some port plus about twice as much balsamic vinegar and honey as called for in the recipe and it still wasn’t all that great.

  • Hi! I’ve tried so make this recipe, but the Brussel sprouts don’t turn out crispy (cut them in fourths). Any suggestions??

    • — SS on November 6, 2016
    • Reply
    • Hi SS, It may be that you’re cutting the sprouts too small, so they get cooked through before they have time to crisp. Depending upon the size of the Brussels sprouts, I would just cut them in half as opposed to quarters. Also, while the sprouts should be crispy right after you pull them out of the oven, once you coat them with the balsamic vinegar mixture, they will definitely lose most of their crispiness (but they’ll still taste delicious)!

      • — Jenn on November 7, 2016
      • Reply
  • Hi Jenn – I am not a Brussels sprouts fan so I wonder could I replace them in this recipe with butternut squash? Thank you!

    • — Karen on November 1, 2016
    • Reply
    • Sure Karen, I think that would work. The cooking time may be a bit different though so make sure you keep you eye on them.

      • — Jenn on November 1, 2016
      • Reply
  • Delicious, another winner

    • — Jason E on October 27, 2016
    • Reply
  • Really liked this. Easy and very flavorful. I liked it so much I even blogged about it. Thanks for sharing!

  • Thank you, Jen! Fantastic recipe!

    • — Christine Paul on October 19, 2016
    • Reply
  • Excellent!!!

    • — jody howard on October 18, 2016
    • Reply
  • How can this be good? These were the worst Brussel sprouts I have ever eaten.

    • — Lindsay on October 16, 2016
    • Reply
    • There are so many people who have made this recipe and loved it. Obviously not the worst recipe out there. . . Why to even leave a negative comment?
      Jenn, This turned my husband into a brussels sprout lover so thank you for an amazing alternative to the monotonous green bean casserole! It is all about personal preference.
      If you don’t like the recipe just don’t make it again!

      • — Sara MacMillan on November 21, 2016
      • Reply
      • I so agree. Sometimes it’s not the recipe, it is the one preparing. Epic failure.

        • — BJay on April 25, 2017
        • Reply
  • Do I cook the frozen Brussel sprouts before putting them in the oven?

    • — maxine on October 11, 2016
    • Reply
    • Hi Maxine, I think fresh Brussels sprouts are best here, but you can use frozen if that’s all you have. I don’t think they’d need to be cooked first.

      • — Jenn on October 11, 2016
      • Reply
  • Are you oven roasting them fresh or are they frozen Brussels?

    • — Kim on October 10, 2016
    • Reply
    • Fresh Brussels sprouts are best here, but you can use frozen in a pinch. Enjoy!

      • — Jenn on October 11, 2016
      • Reply
  • Wow! Simple and so tasty. Sprouts were on sale so I made as a snack/meal they were so good.

    • — Owen Dexter on October 6, 2016
    • Reply
  • Awesome recipe! This is my favorite one from this site so far. I had a similar recipe that called for maple syrup but the honey is so much better!

    • — Mark on October 6, 2016
    • Reply
  • Just did these for my dad’s birthday….and they disappeared in no time. I doubled the recipe as there were 10 of us, but I should have done more. I can’t imagine it feeding 12 as per the recipe. I also cooked on convection and a lot longer than 20 minutes (they were still hard at this point). These will be one of my regular recipes from now on!

    • — Danik on October 1, 2016
    • Reply
  • can you make these ahead of time and just reheat?

    • — neila c brantley on September 24, 2016
    • Reply
    • Yes Nelia, 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).

      • — Jenn on September 25, 2016
      • Reply
  • Delicious!!! Easy to make and we loved it.

    • — Brenda on August 28, 2016
    • Reply
  • Love ALL of your recipes!!! These Brussels sprouts are amazing! This is the fifth recipe that I’ve tried and they have all been the best! Thank you so much!!

    • — Cynthia on August 26, 2016
    • Reply
  • Great recipe. Love the honey!

    • — Shanne on August 26, 2016
    • Reply
  • My name Elizabeth love i was searching for a Brussel sprout recipe. I found this one and OMG it’s delicious I can’t wait to tell Billy Hooks how good it is. His wife brought me a bag of them. I roasted the whole bag. I can’t stop eating them I added roasted garlic and onions delish?

    • — Elizabeth Love on June 21, 2016
    • Reply
  • I’ve tried several brussel sprout recipes and this is by far the best! YUMMY

    • — Ginny on June 6, 2016
    • Reply
  • Can I make these a day ahead and reheat?

    • — Patricia on May 6, 2016
    • Reply
    • Hi Patricia, you can make them a day ahead– they just won’t be as crispy, but still tasty.

      • — Jenn on May 6, 2016
      • Reply
  • Hi! I am planning on making this dish for tonight’s Seder. There are going to be 30 people so am making a huge amount. I plan on roasting them in a large disposable roasting pan. Should I stir the sprouts half-way through cooking or are they fine left alone? Also, I am guessing cooking time remains the same, yes?

    Thank you!

    • — Lori on April 22, 2016
    • Reply
    • Hi Lori, I would stir them to ensure even cooking. And yes, the roasting time would remain the same. Hope everyone enjoys!

      • — Jenn on April 22, 2016
      • Reply
  • Divine! I should mention that I didn’t follow the recipe exactly-I subbed maple syrup for the honey, and added crumbled pre-cooked bacon. Kids devoured this. So easy, so good, this is going to be made again. Thanks for another great recipe!

    • — Jennifer on April 18, 2016
    • Reply
  • Awesome, easy recipe. Definitely keeping this one for the future. Thanks!!

    • — Vicki on April 9, 2016
    • Reply
  • Perfect! This recipe is perfectly balanced. Turned every member of the family onto brussels sprouts πŸ™‚

    • — Leomolo on April 2, 2016
    • Reply
  • hi,
    thinking about making these for Easter with ham and a rack of lamb, I love roasted brussel sprouts, just want to make sure that these are not sweet.
    thank you

    • — carey on March 24, 2016
    • Reply
    • Carey, the honey lends a little sweetness to the dish, but it is pretty subtle.

      • — Jenn on March 24, 2016
      • Reply
  • I will just say this: You turned my husband into a brussel sprout lover after 30 years of childhood trauma. I have made this recipe about 8 times already and it is so delicious every time.

    • — Sara MacMillan on March 16, 2016
    • Reply
  • Modified this for St Paddy’s day dinner and used chopped cabbage instead of brussel sprouts. Enjoyed by all.

    • — mec on March 14, 2016
    • Reply
    • Ha!…I’m actually doing the opposite. Substituting the brussel sprouts for cabbage in a corned beef and cabbage pizza recipe. I think it will work, the acidity of the vinegar will balance the sweetness of the cheese, corned beef, and roasted potato slices. Just have to be careful not to over caramelize prepping them so they don’t get burned on the pizza.

      • — JonJon on March 15, 2016
      • Reply
  • quick easy very good

    • — rita on March 3, 2016
    • Reply
  • This recipe is simply and easy and oh so yummy πŸ˜‰

    • — Cherylann on February 24, 2016
    • Reply
  • Absolutely amazing. My wife begs for them (she hates vegetables)!

    • — Rick on February 18, 2016
    • Reply
  • I need the over to broil another dish at the same time. Can I roast the brussels sprouts on a lower rack? How much shout I shorten the cook time if roasting at 525 degrees?

    • — Jamie on February 18, 2016
    • Reply
  • Loved it. I added a little chilli flakes for another dimension. Yum.

    • — Dave on February 16, 2016
    • Reply
  • Oven is busy with another dish, so I can’t safely raise the temp. Will I get same results (crispy etc ) on 325 oven for longer cook time?

    • — karen on February 14, 2016
    • Reply
    • Hi Karen, Unfortunately, they won’t brown at a low temp. Sorry!

      • — Jenn on February 15, 2016
      • Reply
  • OMG, how have I never come across you before?????? I made the brussel sprouts with balsamic and honey and my Mom was over and she doesn’t care for them and was turning her nose up and making comments as I cooking them. Served them up and she had 2 servings and not a one left! Seriously and amazingly delicious – thank you so much for the recipe. I’ve now lost most of the day lost on your website lol. Making the augratin potatoes tonight and the Fettucini Bolognese over the weekend. So excited! I love, love, love cooking and am so excited to have discovered you. You rock! Many thanks.

    • — Kelley on February 4, 2016
    • Reply
  • I eat a mostly plant based diet. I was searching for a good Brussels sprouts recipe and came across the roasted Brussels with balsamic and honey. It’s delicious! Yay for a veggie recipe that’s a hit!

    • — Dawn on January 28, 2016
    • Reply
  • I prepared these roasted Brussels sprouts with balsamic vinegar and honey for the first time to serve as a side dish with dinner. My husband is not a big fan of “little cabbages” as he so affectionately calls them. To hear him state that “These are awesome!” made me glad I chose your recipe. I know what I will prepare for the next family get together. Five (5) stars, two thumbs up and one (1) happy cook.

    • — DDL on January 17, 2016
    • Reply
  • I am writing this review the evening I made this recipe. These came out perfect! I followed the recipe as stated. As soon as my husband ate one he said were good and not bitter! I am excited to have stumbled on your site while looking to try out another recipe for roasted brussels sprouts. I plan to use this as my go-to recipe! Thanks for your TESTED and PERFECTED RECIPES!

    • — Lori B. on January 15, 2016
    • Reply
  • These are incredibly delicious, and impossible to eat just one. Everyone in my family loves them. I cook them in a toaster oven and have great results.

    • — Erika Verheul on January 13, 2016
    • Reply
  • Made these last night- BIG hit, I love roasted Brussel Sprouts, and this is now my “go to” recipe! Thank You!

    • — Ekael on January 6, 2016
    • Reply
  • These look great. Can I use bottled Balsamic Vinaigrette dressing? That is the closest I have in stock. Thanks!

    • — Eliza on December 27, 2015
    • Reply
    • Sure Eliza, you could get away with that!

      • — Jenn on December 27, 2015
      • Reply
    • Sure, Eliza. That should work.

      • — Jenn on December 27, 2015
      • Reply
  • These are so good, that when I served them for Christmas dinner, even the sprout haters ate them all, without exception, I will never cook them another way!!!!

    • — Jamie on December 25, 2015
    • Reply
  • If I double the recipe, should I double the cooking time?

    • — Joyce thomas on December 23, 2015
    • Reply
    • Joyce, The cook time will be the same. Enjoy!

      • — Jenn on December 24, 2015
      • Reply
  • Can you make these ahead and then warm up before serving?

    • — Lorraine on December 23, 2015
    • Reply
    • Hi Lorraine, You can but they won’t be as crisp as they are right out of the oven.

      • — Jenn on December 24, 2015
      • Reply
  • I need to make 4 pounds. I’m afraid if I increase ingredients there will be too much salt. Please advise. Thanks.

    • — Sunny on December 22, 2015
    • Reply
    • Sunny, while it may sound like a lot of salt, you will have more brussels sprouts to toss it with. You can certainly just salt them to taste though.

      • — Jenn on December 22, 2015
      • Reply
  • Taking these to a dinner party and wonder if keeping them warm in a crock pot will work. I’ll wait to do the final ingredients toss until people are ready to go through the buffet line.

    • — Mary Beth on December 19, 2015
    • Reply
    • Yes Mary Beth, I think you could do that, but they won’t be crispy like they are right out of the oven!

      • — Jenn on December 19, 2015
      • Reply
  • Love, Love Love these Brussels sprouts….absolutley addicting! And so easy to make.

    • — Rosie on December 17, 2015
    • Reply
  • Review: Simple and delicious! This recipe
    elevates those bitter little things to candy status!

    • — Sean McGratten on December 13, 2015
    • Reply
  • I had a great experience with homegrown Brussels sprouts when I was much younger. They were very mild and tender, and I couldn’t get enough. I’ve been looking to duplicate that taste ever since. This dish came closest, probably since I used fresh, not frozen, sprouts. The balsamic addition made it far more interesting to my more mature palate., too. But my final conclusion is that fully mature, large Brussels sprouts are just too intense for my taste. If I should come across some teeny tiny sprouts in the future, I’ll use this recipe.

    • — Shelley on December 8, 2015
    • Reply
  • Hello- I had a recipe I was going to use that called for balsamic, lemon juice, s&p, garlic powder and part reggiano. But your recipe sounds better- I like the idea of cutting the tartness of the balsamic with honey. Do you think you could add a little parm reggiano to this or would it not work with the honey? Thanks so much (I can’t use bacon as one of my guests is a vegetarian.) and happy Thanksgiving!

    • — KB on November 25, 2015
    • Reply
    • Yes, it will work well. Enjoy!

      • — Jenn on November 25, 2015
      • Reply
  • I selected this recipe because I had some great roasted brussels sprouts at a restaurant recently. Made this yesterday and loved them!

    I bought brussels sprouts on the stalk – cut them off, halved them, bigger ones I quartered. I roasted a bit longer than the recipe called for and the balsamic/honey glaze lent the right amount of tang and sweetness. I got a lot of compliments and will make it again.

    • — Jennifer Martin on November 23, 2015
    • Reply
  • Recipe sounds great. I am having 34 for Thanks giving. Can I make this the day before?

    • — vivian on November 22, 2015
    • Reply
    • Hi Vivian, Yes but they won’t be as crisp as they are right out of the oven.

      • — Jenn on November 23, 2015
      • Reply
  • So good, so super easy! I added onion and chopped garlic. I served it a friends giving last year also and it was one of the first dishes to go and everyone raved about it. Perfect because it’s something almost every one can eat as well. A sure hit.

    • — Sara on November 10, 2015
    • Reply
  • This was delicious. What are the calories per serving?

    • — Lori on November 8, 2015
    • Reply
    • Hi Lori, Nutritional data has been added beneath the recipe πŸ™‚

      • — Jenn on November 14, 2015
      • Reply
  • Delicious. I added some bacon, too!

    • — Michelle on November 4, 2015
    • Reply
  • I usually don’t cook dinners as my husband is an amazing chef (not trained, but come by it naturally). I tried this dish last night and he was absolutely amazed by it! Thank you for sharing.

  • I have never liked brussels sprouts, and in my whole life nobody has ever been able to make them so that I would enjoy them. UNTIL NOW. DH has always just had to do without them, because I wouldn’t fix them. The rest of the meal had to wait, because I ate all my sprouts FIRST,

    • — Sue c on November 2, 2015
    • Reply
  • These are awesome. My brussels sprout hating hubby actually likes them. He has had a lifelong aversion, so this a major breakthrough!

    • — mbaker on November 1, 2015
    • Reply
  • Yummy! We love roasted Brussels sprouts and I’m always looking for new ways to prepare them. Thanks for sharing a great recipe!

    • — Christine on October 29, 2015
    • Reply
  • Thank you for your response. I had already made them when you replied and, if I recall from over a week ago, I roasted them at 425 (no convection), switching the pans halfway through. They were brown, crispy and delicious! Thank you !

    • — Lisa T on October 21, 2015
    • Reply
  • The brussel sprouts were awesome(five stars) Jenn. Do you have recipes that are low in iron? I have a genetic illness called hemochromatosis, which means iron buildup (which is not good for my body). So low iron recipes would be a real help. Thank you !!
    Dianne

    • — dianne magor on October 12, 2015
    • Reply
  • I was going to make this for a crowd. Would it work if you baked them on 2 trays on 2 racks? Would convection still get the amazingly tasty results? If so, what temperature would you recommend? Thanks in advance!-Lisa

    • — Lisa T on October 11, 2015
    • Reply
    • Hi Lisa, Yes, that should work just fine. For convection, reduce heat by 25Β°F. Enjoy πŸ™‚

      • — Jenn on October 11, 2015
      • Reply
  • I love brussel sprouts, and could eat them anyway they are prepared but this recipe is great for people that are on the fence or think they don’t like brussel sprouts. The touch of sweetness makes them much more palatable.

    • — Amanda on August 28, 2015
    • Reply
  • I just finished making these, they are so delicious. I tried making Brussels sprouts before and they were really bitter. I can’t stop eating them!

    • — Colleen on August 27, 2015
    • Reply
  • I made this for Thanksgiving. It was very easy to make and did not require a lot of time to prepare. People who don’t eat brussel sprouts even liked it.

    • — L Gordon on August 26, 2015
    • Reply
  • Excellent recipe…it is truly a keeper. Added a clove of garlic to my preparation. Thanks!

    • — SEH on July 15, 2015
    • Reply
  • Won’t make these again , they come out too woody. I’ll stick with the steamed version they are much better.

    • — bILL on June 14, 2015
    • Reply
  • These were perfection! I am not a vegetable person in general, but these were the best!!

    • — Amanda on May 23, 2015
    • Reply
  • Love this recipe! Very tasty. One of my favorite brussels sprouts recipes.

    • — Leanne on May 17, 2015
    • Reply
  • I first had this as an appetizer at a restaurant in VA. I was surprised at how good they were…so,…I looked up how to make them here on this site…..Yummy…even my husband loved them…next time, I’ll buy more now that I know how to make them, and the sauce was delicious..Yummy!

    • — Rebecca on April 23, 2015
    • Reply
  • Never liked brussel sprouts. Got a request from a teenager to make roasted brussel sprouts for her special dinner – found this recipe and it was a hit – I’ve made it several times in the past 2 months. The foil lining assists in getting the veggies nice and caramelized (forgot it once and they didn’t cook vas well).

    • — Stacey Goldfarb on April 16, 2015
    • Reply
  • I’m planning on giving this a try to bring to someone’s house. It will need to be cooked at least 5 hours in advance. I might have time to reheat for 10 minutes. How would you suggest I modify the recipe?

    Thanks so much!

    • — Loren on April 2, 2015
    • Reply
    • Hi Loren, I’d go ahead and roast the brussels sprouts ahead of time but wait to toss them with the remaining olive oil, balsamic and honey until right before serving.

      • — Jenn on April 2, 2015
      • Reply
  • Brussels Sprouts, not a familiar dish at home. This recipe was the main reason I came across your site. And I’m so glad I found your awesome recipes…. it was a hit with the family at dinner… Thanks

    • — Catherine on March 31, 2015
    • Reply
  • I am not a real fan of brussel sprouts, but I was feeling heathy, so I found your recipe for the Roasted brussel sprouts with balsamic vinegar and honey and I must say. I am glad I bought them…delicious recipe.

    • — Tracey on March 27, 2015
    • Reply
  • Perfect.

    • — Tina on March 26, 2015
    • Reply
  • I’ve attempted Brussels sprouts a few times, never being overly impressed with the results. However–this time they really turned out good! I will use this recipe again for sure.

    • — Janee on March 21, 2015
    • Reply
  • Great recipe, although I think I may have improved upon it on my second go round. I added diced cooked bacon and a little bit of chopped garlic dueing the last 7 minutes of cooking, then proceeded with the recipe as written.

    • — Miriam on March 17, 2015
    • Reply
  • Part of my weekly routine is to walk to the local grocery store, pick up some sales produce and then come home and cook them in new and interesting ways. This week had brussels sprouts on sale and I opted to use the Roasted Brussels Sprouts with Balsamic Vinegar & Honey recipe. On the first try it came out phenomenal. Even with never having cooked brussels sprouts before the recipe was simple and clear and took only a short time to prepare serving three. I would definitely recomend this recipe for anyone looking for a simple healthy dish for your day.

    (On a note, I’m considering substituting the last Tbsp of olive oil for walnut oil for a little extra bit of nuttiness and nutrition. I might even consider some shaved almonds to be mixed in to give the recipe some variety to keep it fresh and interesting.)

    • — William Heath on March 17, 2015
    • Reply
    • I used roasted sesame seeds. Yummy!

      • — GetYourOwnName on December 12, 2015
      • Reply
  • Soooooo good! Love this Brussels sprouts recipe. I am usually not very big on Brussels Sprouts (I have tried making them other ways before and hadn’t like them), but they were my favorite part of the meal with this recipe. I can’t wait to make them again for more family and friends to try too. Thank you!

    • — Julie on March 16, 2015
    • Reply
  • Roasting brussel sprouts is a refreshing change from steaming. I recommend adding pine nuts to heighten the experience.

    • — patti on March 13, 2015
    • Reply
    • Great thought! I love pine nuts…I’ll try that next time!

      • — Rebecca on April 23, 2015
      • Reply
  • awesome recipe the family loved the sprouts

    • — Muriel on March 10, 2015
    • Reply
  • I chose this recipe over Ina Garten’s and am so glad I did. I look forward to enjoying these brussel sprouts on my lunchtime salads this week!

    • — Deb on March 8, 2015
    • Reply
    • I did the same, the sweet and sour flavor take the veggie to a different level, so tasty, I ate all them all in one meal, a great way to eat this nutritious veggie ….thank you!!!

      • — starferry on March 15, 2015
      • Reply
  • Yummy will make this again

    • — ross on March 1, 2015
    • Reply
  • It was delish!!! My husband, 2nd grader and 1st grader ate it up!!!

    • — Tanya on February 23, 2015
    • Reply
  • Yum, yum, yum!!!! I really enjoyed these! Thank you!

    • — Marisa oste on February 18, 2015
    • Reply
  • I just made these tonight, and they are phenomenal! This recipe is definitely going in my permanent file; thank you so much for sharing it!

    • — Nicole on February 16, 2015
    • Reply
  • I tried this yesterday for some company and they were a big hit. FYI I had do the oven part ahead of time and then added the balsamic and honey before serving and while they weren’t crispy they were delicious. Tonight I ate them cold and they were equally great! Thanks.

    • — melanie on February 10, 2015
    • Reply
  • This is an amazing recipe. My husband & his best friend were fighting over seconds!

    • — Blaine on February 2, 2015
    • Reply
  • Super easy recipe! I ran out of Balsamic vinegar so I used 1 table spoon of apple cider vinegar mixed with half tablespoon of sugar. I also used New Zealand’s Manuka honey instead and man, did they taste good! Thanks Jenn πŸ™‚

    • — Sam on January 27, 2015
    • Reply
  • Just made these. Super quick and simple – and delicious! ate some hot, but also excited to keep some cold for work lunch salads.

    • — Anna on January 10, 2015
    • Reply
  • I made these last night as a ‘test run’ using 3 lbs family pack of brussel sprouts. My husband and I finished almost all of them in one sitting! I followed the advice of another reviewer and added a touch more balsamic vinegar. These were very good & easy – so they will become part of our standard side dishes.

    • — Linda on January 4, 2015
    • Reply
  • Wonderful recipe. Followed instructions to a tee and everything turned out perfect. Brussel sprouts were caramelized to a golden brown on the outside, and balsamic vinegar and honey gave a nice touch. Sweet and salty. No need to augment recipe.

    • — Ksoo on January 4, 2015
    • Reply
  • I made this last night and was disappointed. I was looking for more “zip.” Can you recommend some seasonings to get it a lift?

    • — Margaret Hagerman on December 28, 2014
    • Reply
    • Hi Margaret, Sorry you found it a little bland…I would add more vinegar for a little zip. You could also add a little garlic.

      • — Jenn on December 28, 2014
      • Reply
  • This recipe was perfect! I made it with Jamaican Oxtails and Jambalaya. My kids enjoyed them too!

  • I want to take this dish to a dinner and wonder how they keep if you make them just before you go to the dinner. They would sit about 1 1/2 hrs

    • — Debbie on December 24, 2014
    • Reply
    • Hi Debbie, They will be fine; just reheat in a 350 degree oven before serving.

      • — Jenn on December 24, 2014
      • Reply
  • I bought brussel sprouts knowing at least that I wanted to roast them in the oven but wanted to make it delicious. So I searched and found this wonderful recipe at Once Upon a Chef. So I tried it this evening. It was the rave of tonight’s meal! I used Star Thistle honey which gave it a slightly sweet taste, but not too much. It is a definite side dish winner. I’m definitely making this recipe again and again!

    • — Susan on December 8, 2014
    • Reply
  • These were amazing, and faster than most brussel sprout recipes! They were not overly balsamic tasting, nor too sweet. Just the perfect balance! I added a little extra salt and a squeeze of lemon and it was gone within minutes!! A new favorite!

    • — Jamie on December 3, 2014
    • Reply
  • What would you recommend serving with these? Chicken or Steak? Or any other suggestions?

    • Hi Megan, Either one; they go with just about everything!

      • — Jenn on November 17, 2014
      • Reply
  • These are amazing! I started a grain-free, low carb, low sugar, diet about two months ago. (So far I’ve lost 20 lbs I could never lose before!) I miss bread and pasta and sweet treats, but have gotten over them. I have to tell you that the first taste sensation I received when I popped the first lil sprout into my mouth was that of a donut hole! Weird, I know, but; nonetheless, true! What a delightful surprise for this ex-donut eater! They are yummy!

    • — GG on August 22, 2014
    • Reply
  • These were amazing! I don’t like brussels sprouts that much, but these were addicting. I added a 1/4 tsp brown sugar at the end because the balsamic vinegar was a little bit too strong, but my whole family loves these and I can’t wait to make them again. The simplicity is a huge plus as well. The only problem? I didn’t make enough πŸ™‚

    • — Alex on July 28, 2014
    • Reply
  • Loved these! I had never had brussels sprouts growing up, but on my quest for healthier food for my family, I gave these a try. I used a sugar free honey and during the last 5-10 minutes, I added fresh minced garlic to the pan. After I was finished cooking, I transfered them from the pan to a serving dish and topped them with fresh grated parmesan cheese, and covered them for a few minutes to let the cheese “melt”. I definitely will be on the lookout for more fresh brussels sprouts so I can make these again!

  • 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.

  • 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.

    • — Ellen on November 24, 2013
    • Reply
  • 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.

  • 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.

    • — Janne on July 21, 2013
    • Reply
  • 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!

    • — fausto412 on July 8, 2013
    • Reply
  • 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!

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

  • 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!

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

    • — Karen on March 9, 2013
    • Reply
  • The roasted Brussels sprouts were absolutely perfection. We make them all the time. My kids eat them like candy.

  • 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.

    • — Brandy on March 9, 2013
    • Reply
  • 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! πŸ™‚

  • if you think you don’t like brussel sprouts you haven’t tried them like this, delicious

    • — Mary Thompson on March 9, 2013
    • Reply
  • 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.

    • — Tina W on October 1, 2012
    • Reply
  • 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.

    • — Karen on August 29, 2012
    • Reply
  • 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!!

    • — Haratsay on August 27, 2012
    • Reply
  • My 6-year-old son and I LOVED this!!! We served with a nice grilled steak!!!

    • — erica on June 27, 2012
    • Reply
  • except for the honey, this is how i make brussel sprouts. cant wait to try with honey.

    • — cap on June 24, 2012
    • Reply
  • these are soo yummy and I love brussel sprouts

    • — Rachel Munyon on June 23, 2012
    • Reply
  • Amazing! Honey And balsalmic are two of my favs, along w my strange obsession with Brussel sprouts
    Thanks for this fab and original idea! !

    • — Meg on June 21, 2012
    • Reply
  • 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.

    • — jenee williams on June 20, 2012
    • Reply
  • loved these, i always roast my sprouts but have never thought to add honey

    • — Mary Thompson on June 20, 2012
    • Reply
  • Made these tonight! I had some cauliflower left so I threw it in with the sprouts. Turned out wonderful!

    • — Tina on June 10, 2012
    • Reply
  • I can’t wait to try these. Thanks so much for using natural source for sugar. I’m obsessed with avoiding processed sugar.

    • — Martha on May 21, 2012
    • Reply
  • 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!

    • — Elizabeth C. in Kansas on May 19, 2012
    • Reply
  • My go-to recipe for brussels sprouts!

    • — Michelle on May 18, 2012
    • Reply
  • Finally a good recipe to get my family to eat Brussels sprouts

  • these were great! gobbled up by my kids as well.

    • — kat on March 24, 2012
    • Reply
  • 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!

    • — Meghan Finley on March 4, 2012
    • Reply
  • 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.

    • — carmen on March 4, 2012
    • Reply
  • 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.

    • — cindi on March 2, 2012
    • Reply
  • Add me to the group traumatized by Brussels spouts in childhood, but this recipe is tempting me to give them another chance!

    • — Amy Flick on March 2, 2012
    • Reply
  • My 8 year old loved these! Thanks for sharing the recipe.

    • — Lisa on March 1, 2012
    • Reply
  • 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.

    • — Mike on March 1, 2012
    • Reply
  • These are so yummy!!!

    • — Megan on March 1, 2012
    • Reply
  • I never liked brussels sprouts until I had these. I make them all the time, and my family loves them!

    • — Rose on March 1, 2012
    • Reply
  • Love these! Glad my husband pressured me to give brussel sprouts another try! Thanks for another great recipe!

    • — Laura on March 1, 2012
    • Reply
  • These are wonderfully simple and delicious!

    • — Cindy L on March 1, 2012
    • Reply
  • 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.

    • — Karen on March 1, 2012
    • Reply
  • 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.

    • — Christen G. on March 1, 2012
    • Reply
  • 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.

    • — Terri on March 1, 2012
    • Reply
  • 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!

    • — Donna Hudson on March 1, 2012
    • Reply
  • 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!

    • — Elaina on March 1, 2012
    • Reply
  • 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!

    • — Mandy DeCola on March 1, 2012
    • Reply
  • This recipe inspired me to try brussels sprouts. It was quick and easy

    • — Wildwhuck on February 29, 2012
    • Reply
  • Just finished making this! Thanks for rekindling my love of brussel sprouts πŸ™‚

    • — Gabby on February 4, 2012
    • Reply
  • 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. πŸ™‚

  • 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!!

    • — Kim on November 24, 2011
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  • Do you think these will be affected at all by warming them up in a crockpot at a potluck dinner?

    • — Krystal on December 1, 2010
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  • 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

    • — Paula Bankester on December 9, 2009
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  • 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!

    • — Kelly on December 6, 2009
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  • 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! πŸ™‚

  • 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!

    • — Louisa on November 15, 2009
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  • I think I might have to give this one a whirl!!!

  • What a perfect way to enjoy brussels sprouts!

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