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. Even Brussels sprouts-skeptics will love these!
Crispy roasted Brussels sprouts don’t need much to shine—they’re delicious made with just olive oil, salt, and pepper—but a splash of balsamic vinegar and a drizzle of honey takes them over the top. The vinegar adds brightness, the honey a subtle sweetness, and together they balance the sprouts’ natural bitterness beautifully.
When shopping, look for firm, bright green heads with tightly packed leaves, and choose larger sprouts over smaller ones; while the little guys are slightly sweeter and more tender, they cook too quickly and won’t brown as nicely.
These roasted Brussels sprouts are perfect for busy weeknights and special occasions alike. Simple and unfussy, they’re right at home on a Thanksgiving, Christmas, or Easter table. For more easy roasted vegetables, try my roasted broccoli, roasted cauliflower, roasted carrots, and roasted green beans.
“Best Brussels sprouts ever! My son and I ate the whole batch in one sitting.”
What You’ll Need To Make Roasted Brussels Sprouts
You’ll need Brussels sprouts, olive oil, kosher salt, black pepper, balsamic vinegar, and honey.
Step-by-Step Instructions
Step 1: Prep and season. Stem and halve the Brussels sprouts, quartering any very large ones. On a foil-lined baking sheet, toss them with 2 tablespoons of oil, the salt, and the pepper.
Pro Tip: Cutting the sprouts into uniform, halved or quartered pieces is the trick to ensuring they all roast at the same rate. This prevents the smaller sprouts from burning while the larger sprouts are still tough and raw in the middle.
Step 2: Roast. Roast for about 20 minutes, stirring once halfway through, until the sprouts are tender and golden brown.
Pro Tip: For the best texture, roast the sprouts cut-side down on the baking sheet for the first portion of roasting. This direct contact with the hot foil creates a deep, caramelized exterior that mimics a pan sear without the extra effort.
Step 3: Glaze. Drizzle the remaining tablespoon of oil, the balsamic vinegar, and honey over the roasted sprouts and toss to coat evenly.
Pro Tip: The reason for waiting until the sprouts are fully roasted before adding the honey and balsamic vinegar is that if you add these high-sugar ingredients at the beginning, they will likely burn before the sprouts are actually tender.
Step 4: Finish and serve. Taste and adjust the seasoning if necessary, then serve.
Pro Tip: These are wonderful as is, but if you want an extra layer of texture, toss in some toasted walnuts and dried cranberries right before serving. The crunch and tartness pair perfectly with the sweet and savory glaze.
More Brussels Sprouts REcipes You’ll Love
Video Tutorial
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
A foolproof roasted Brussels sprouts recipe that uses high heat to deliver perfectly caramelized edges every time.
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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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!
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!
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.
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.
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
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!
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!
I have a dozen different recipes for Brussels sprouts and this is the best!!.
Can you make ahead, refrigerate and warm up next day?
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.
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!
Hi Tiffany, I’m not sure what you mean by gummy. Can you explain?
Can this be made the day before, then reheated day of?
Hi Dawn, You can make this a day ahead but the sprouts won’t be crispy like they are fresh out of the oven.