Roasted Brussels Sprouts with Balsamic Vinegar and Honey

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It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

Crispy roasted Brussels sprouts don’t need any embellishment; they are delicious as is. But I like to add a splash of balsamic vinegar and a drizzle of honey before serving to balance the bitterness of the sprouts and bring the flavors alive. Make extra — these are hard to stop eating!

What You’ll Need To Make Roasted Brussels Sprouts

ingredients for roasted Brussels sprouts

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 won’t brown as nicely.

Step-by-Step Instructions

cutting the Brussels sprouts on cutting board

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.

tossing Brussels sprouts with oil, salt, and pepper on lined baking sheet

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.

roasted Brussels sprouts fresh out of the oven

Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts; toss to coat evenly.

tossing roasted Brussels sprouts with balsamic and honey

Taste and adjust seasoning, if necessary, then serve.

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Video Tutorial

Roasted Brussels Sprouts with Balsamic Vinegar & Honey

It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life.

Servings: 6
Total Time: 30 Minutes

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

  1. Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
  2. 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.
  3. 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.
  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

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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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Comments

  • Wow! Delicious! 🥰

    • — Vironika on June 1, 2022
    • Reply
  • Thank you very much! This simple to make…and super tasty.

    • — Frank on April 16, 2022
    • Reply
  • 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

    • — Steve on April 10, 2022
    • Reply
  • 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!

    • — Dusty Life on March 31, 2022
    • Reply
  • Never thought of adding a touch of honey to this. Perfectly delicious!

    • — Karen L. on February 24, 2022
    • Reply
  • 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

    • — Noma on February 14, 2022
    • Reply
  • 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.

    • — Florida on February 9, 2022
    • Reply
  • Delicious! I’ve tried many roasted brussels with balsamic and this is definitely my favorite. Thank you for this recipe Jenn.

    • — Barbara Carroll on January 31, 2022
    • Reply
    • What temp?

      • — Rod on March 7, 2022
      • Reply
      • Hi Rod, they should be roasted at 425°F/220°C. Hope you enjoy!

        • — Jenn on March 8, 2022
        • Reply
  • 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!

    • — Connie Baron on January 23, 2022
    • Reply
  • 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

    • — Marsha on January 23, 2022
    • Reply
  • How hot is the oven supposed to be?

    • — Patti on January 8, 2022
    • Reply
    • Hi Patti, The oven should be heated to 425°F/220°C. 🙂

      • — Jenn on January 10, 2022
      • Reply
  • I made this Brussel sprouts recipe today and we loved it. The finish with EVOO, balsamic, and honey elevates the flavor.

    • — Dianne on January 5, 2022
    • Reply
  • 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

    • — Peggy on January 1, 2022
    • Reply

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