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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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.
Hi Jenn – love your recipes. I need to cook these at 375F to accommodate other food that I wil be making. Would you cook them for about 30 minutes at that temperature?
Hi Allison, I think that should work, although they might not get quite as brown. Enjoy!
Do you have a recipe how to roast a pre-stuffed turkey breast in the oven? I have been told 375 degrees at 20 mins per lb but that seems a very high heat and might dry it out.
Hi Vi, are you referring to a bone-in or boneless turkey breast? If boneless, you may want to give this recipe a try.
Very tasty method. Good mix of the sweet balsamic. I used this as a base and also did variations with a dash of soy sauce or maple-cooked bacon. I am one for saltiness with my brussels sprouts. But the sweet acidity of this is a delicious start.
I double this recipe every time I fix it as my son insists that he has to have some home with him. Our favorite recipe.
I’m not a fan of Brussels sprouts mostly because of the smell they make when cooking them. I saw Jenn’s recipe and since everything else I’ve made of hers has been incredible I decided to try it. To my surprise they were amazing. I even got my husband to try them. I will definitely be making these again.
I LOVE brussels sprouts, so had no doubts that I would enjoy this recipe. But when I brought a double recipe to our block party, and came back around to check on the dish, was delighted to find it empty🤗.
Only modification- I added a half teaspoon of red pepper flakes for a little zing🌶.
I also made the same recipe with broccoli florets- my husband said it was the best broccoli dish I’ve made. Thanks, Jen, for another winner!!
With the broccoli, did you change the cooking time or method ?
Made this recipe about 4 times now. Love it and dinner guests love it too. This is my go-to recipe for a Brussel Sprouts side dish.
This is the first time I ate Brussels sprouts and I needed a recipe. I just tried this recipe and I absolutely love Brussels sprouts.
Great and easy recipe! Cooking at correct temperature is key. This recipe is easily adaptable. I added some red pepper flakes and a splash of apple cider vinegar to give it a kick. You could easily add a squeeze of lemon or orange or add grated Parmesan. Thanks for sharing your recipe.
This was the best. My neighbor said she hates Brussels sprouts, I begged her to taste mine. She is hooked. She calls them her mini cabbages. Best taste ever and you are right, it is so easy to make.
Very tasty. I told my sister about this website and she served these sprouts on Thanksgiving. I’m making these tonight to go with ham.
Hey!
I’m not a Brussel sprout fan so am going to try these tomorrow…. I tend to like veggies more crispy; would you have the same flavor if you tossed them in the sauce before roasting? Or in half the sauce then top the finished product with the rest
Thank you!!
Yes, Cyndal, I thnk that would work, although the honey may burn a little in the oven.
Easy to make and very tasty
We are brussel sprouts lovers and usually just roast them with olive oil and sea salt, but I thought I would give this recipe a try since we usually adore anything that Jenn posts. They were fine, but everyone in my family prefers regular roasted brussels.
I fed this to my husband for the first time and it was well liked.
Then why the low score Beverly? Husbands can tend to be set in their ways at times so the fact that it was “well liked” says a lot, right? Lol
Delicious. My favorite brussels sprout recipe so far.
I only came to like Brussells sprouts through roasting, so this is the way to go for me. This sauce puts it over the top into delicious!
Made this with agave syrup in place of the honey, roasted in a toaster oven. Delish!!
Excellent recipe Jenn!!
So easy and tasty. I thought the balsamic and honey would be overpowering, but not at all.. very subtle.
Thank you again Jenn!! Every single recipe from your site is absolutely delicious!
Had these in a restaurant and wanted to see if I could make them. This recipe was spot on. I’ve never eaten brussels sprouts before. Now it will be in regular rotation in our house. Thank you!
Hi Jenn. I made these tonight for dinner. They came out perfect! You have the best recipes. I followed the recipe exactly as you have it and it came out delicious. Thank you!
I toss all the ingredients at the beginning so that the honey caramelizes. ALWAYS delicious, thank you!
I, too, am not a fan of brussel sprouts, so I was surprised at how much I enjoyed this simple and delicious recipe. I use cheese in just about everything, and I initially tried this as part of my search for a tasty side dish to bring to a vegan potluck. Question: when I bring this to a friend’s house, am I correct that I can add all the ingredients at home first – I don’t have to add the vinegar and honey at the last minute after reheating? Thank you!
Hi Barbara, glad you liked these! If you are reheating these, I would wait to toss them with the remaining olive oil, balsamic and honey until right before serving.
Just a heads up, I don’t think vegans eat honey. 🙁
Esome Vegans don’t eat honey, not all.
I prepared this dish tonite with salmon. This is the first time i really enjoyed brussel sprouts. I added some dry cranberries and sliced almonds. I definitely will try this dish again!!!
Delicious!!
I make roasted sprouts often however, I have yet to try the balsamic, honey addition. THat being said, I won’t give this recipe a rating, but will give my advice. I try to find smaller sprouts as I think they turn out more tender and flavorful than the larger ones. If I can’t find small fresh ones, I use frozen…they work fine. Also, I don’t think the amount of cooking time for this recipe is long enough. I roast my sprouts to at least a golden brown. This will take close to an hour in a 400 degree oven. Once they are a nice brown (close to black in my case), they are SO GOOD!
It was a waste of time and effort. Followed instructions to the T. The Brussels sprouts were bland. Sauce was thin and seriously lacking flavor. 20 minutes wasn’t enough to roast the Brussels sprouts. It’s a shame because I really want to like this..but it wasn’t good at all.
Roast them closer to an hour so they are nice and brown. I use a 400 degree oven.
I’ve made these before,and loved them, as did everyone else.
My problem is I only have 30 min after taking turkey out to reheat side dishes and they’re all at 350 degrees. Could I do these and side dishes at 375?
Sure Judi, I think that’s fine.
I just looked at the nutrition information. Plants don’t make cholesterol so I am wondering where the 51mg of cholesterol comes from? It can’t come from the honey or balsamic either. Is there an ingredient missing?
So glad you asked Karen– that’s a typo! The dish contains zero cholesterol and 51 mg. of calcium. Thanks so much for pointing that out!
Not wild about this recipe, frankly. Roasted Brussels sprouts are always good if the Brussels sprouts are fresh, but this sauce is very thin and not particularly flavorful. Reducing a sauce to concentrate flavors takes a long time, but produces much better results. I wound up adding some port plus about twice as much balsamic vinegar and honey as called for in the recipe and it still wasn’t all that great.
Hi! I’ve tried so make this recipe, but the Brussel sprouts don’t turn out crispy (cut them in fourths). Any suggestions??
Hi SS, It may be that you’re cutting the sprouts too small, so they get cooked through before they have time to crisp. Depending upon the size of the Brussels sprouts, I would just cut them in half as opposed to quarters. Also, while the sprouts should be crispy right after you pull them out of the oven, once you coat them with the balsamic vinegar mixture, they will definitely lose most of their crispiness (but they’ll still taste delicious)!
Hi Jenn – I am not a Brussels sprouts fan so I wonder could I replace them in this recipe with butternut squash? Thank you!
Sure Karen, I think that would work. The cooking time may be a bit different though so make sure you keep you eye on them.
Delicious, another winner
Really liked this. Easy and very flavorful. I liked it so much I even blogged about it. Thanks for sharing!
Thank you, Jen! Fantastic recipe!
Excellent!!!
How can this be good? These were the worst Brussel sprouts I have ever eaten.
There are so many people who have made this recipe and loved it. Obviously not the worst recipe out there. . . Why to even leave a negative comment?
Jenn, This turned my husband into a brussels sprout lover so thank you for an amazing alternative to the monotonous green bean casserole! It is all about personal preference.
If you don’t like the recipe just don’t make it again!
I so agree. Sometimes it’s not the recipe, it is the one preparing. Epic failure.
Do I cook the frozen Brussel sprouts before putting them in the oven?
Hi Maxine, I think fresh Brussels sprouts are best here, but you can use frozen if that’s all you have. I don’t think they’d need to be cooked first.
Are you oven roasting them fresh or are they frozen Brussels?
Fresh Brussels sprouts are best here, but you can use frozen in a pinch. Enjoy!
Wow! Simple and so tasty. Sprouts were on sale so I made as a snack/meal they were so good.
Awesome recipe! This is my favorite one from this site so far. I had a similar recipe that called for maple syrup but the honey is so much better!