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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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!
Thank you so so much for the reminder about aluminum. I will use my glass dishes. XOXO
You could always line the pan with unbleached parchment paper to prevent sticking and easy clean-up!
Yum! This recipe beats out my other favorite brussel sprout recipe. It is uncomplicated and delicious.
These are amazing. Followed the recipe exactly and they came out perfect!! My kids even gobbled them up. My new favorite side dish!
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.
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.
Can this be made in advance and reheated?
Hi Ann, You could make this dish ahead but the sprouts won’t stay crispy like they are right out of the oven.
The family really enjoys roasted Brussels sprouts. This recipe was a hit!
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.
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.
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!
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!