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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Very tasty, but it definitely doesn’t serve six. There were four of us for dinner, and we had to ration them.
We are planning on making these for Thanksgiving. Can they be made ahead and reheated?
Hi Susan, You could make this dish ahead and reheat, but the sprouts won’t be as crispy like they are right out of the oven.
We are going on an RV trip for Thanksgiving. I need my oven to do other sides and want to do the Brussels sprouts in an air fryer. Do you have any suggestions for cook time and temperature? Thanks in advance
Hi Julie, I don’t have an air fryer so I can’t tell you confidently how long and at what temperature you should cook the brussels sprouts in one.If you want to do a little digging, there are a number of articles online about how to convert many recipes to air fryer versions. I know both Taste of Home and Food Network have them. Sorry I can’t be more helpful!
What temp and time for the recipe?
They get roasted at 425°F for about 20 minutes.
thank you for responding to this question – I was surprised that the oven temp for roasting is not included on the recipe page. my wife used all our honey for her tea, so I tried ths with maple syrup and it worked out pretty well. thanks
Omg Brussel sprouts are now our fav veg thanks to this recipe! Will defo be doing this way on Xmas day 🙂
My husband said it was some of the best brussel sprouts he’s ever had! I agree. These were delicious and I’ll make them forever.
I just love this recipe and make it over and over. I recently tried it with broccoli stalks cut into 1/2 inch pieces and roasted in the air fryer. They too were very tender after about 25 minutes. Thank you again for both simply and delicious.
Not that good
Kat, It’s not the recipe because this recipe has made Brussels sprouts lovers of all my children 😑
Best brussels sprouts ever! My son and I ate the whole batch in one sitting (brussels sprouts disagree with my belly, but…WORTH IT!)!
Sitting with a bowl of these in front of me and nibbling as I write this. Took 25 minutes in my oven. So easy, so good. Thanks, Jenn, for another winner
Loved this oven-roasted version of Brussel Sprouts. I followed the recipe exactly. The addition of balsamic & honey before serving is the magic touch! I like that I could do an entire bag of sprouts on one large pan – leftovers are yummy in salads and scrambled eggs.
If you followed the recipe exactly it says to add the balsamic and honey AFTER roasting.