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. For more ideas, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
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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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!
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.
Excellent recipe…it is truly a keeper. Added a clove of garlic to my preparation. Thanks!
Won’t make these again , they come out too woody. I’ll stick with the steamed version they are much better.
These were perfection! I am not a vegetable person in general, but these were the best!!
Love this recipe! Very tasty. One of my favorite brussels sprouts recipes.
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!
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).
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!
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.
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
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.
Perfect.
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.
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.
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.)
I used roasted sesame seeds. Yummy!
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!
Roasting brussel sprouts is a refreshing change from steaming. I recommend adding pine nuts to heighten the experience.
Great thought! I love pine nuts…I’ll try that next time!
awesome recipe the family loved the sprouts
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!
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!!!
Yummy will make this again
It was delish!!! My husband, 2nd grader and 1st grader ate it up!!!
Yum, yum, yum!!!! I really enjoyed these! Thank you!
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!
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.
This is an amazing recipe. My husband & his best friend were fighting over seconds!
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 🙂
Just made these. Super quick and simple – and delicious! ate some hot, but also excited to keep some cold for work lunch salads.
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.
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.
I made this last night and was disappointed. I was looking for more “zip.” Can you recommend some seasonings to get it a lift?
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.
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
Hi Debbie, They will be fine; just reheat in a 350 degree oven before serving.
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!
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!
What would you recommend serving with these? Chicken or Steak? Or any other suggestions?
Hi Megan, Either one; they go with just about everything!
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!
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 🙂
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.
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.
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!
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!
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.
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! 🙂