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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How do you feel about blanching in advance and then roasting when ready to eat? I would like to use this recipe as a side dish for Thanksgiving but would like to reduce the time.
Hi Molly, I don’t recommend blanching the Brussels sprouts – they won’t get crispy. But I do think you could roast the sprouts ahead and then reheat and add the honey and balsamic before serving.
Looks like a delicious recipe! Would they turn out well if I roast them at 375 degrees? I’d like to put them in the oven along with something else that I need to roast at that temp. Thanks!
It will work to roast them at 375; they’ll just take longer to cook. Once you remove the other item from the oven, you may want to stick the pan under the broiler for a minute just to give them that nice crisp exterior. Hope that helps!
Hi Jenn I’m wondering is this 1 1/2 lbs after trimming them and removing outer leaves or before? Thank you so much
Hi Melissa, the 1.5 pounds is what the Brussels Sprouts should weigh prior to trimming. 🙂
A great recipe. The taste of the sweet and sour was just the right combination.
These were amazing. Perfectly sauced, unlike in some restaurants where the sprouts are drowning in sauce. Also it’s so easy. Will make this again and again!
Hi Jenn. Canadian Thanksgiving will be here in another week & I am planning on making these. Do you think I could make these earlier in the day & reheat? If so how would you recommend reheating? Thanks for your expert help as always!
Hi Dana, 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).
Thankyou!
I’ve had Brussels sprouts before and it was “take ‘‘em or leave ‘em”, they were okay. I tried this recipe and LOVED them. I was out of balsamic vinegar and used balsamic fig glaze instead. Yum!!
Wow! Delicious! 🥰
Thank you very much! This simple to make…and super tasty.
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